Funeral Pie Recipe -
Funeral Pie Recipe
  • READY IN 4+ hrs

Funeral Pie

Recipe by  

"This a pie seen quite often in Amish homes. Because it is easy, quick, and made from non-seasonal ingredients, it was often taken to the family of those grieving over a passing."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    4 hrs 15 mins


  1. Preheat the oven to 400 degrees F (205 degrees C). Line a pan with half the pastry and chill.
  2. Place the raisins and 2/3 cup of the water in a saucepan and heat over medium heat for 5 minutes.
  3. Combine the sugars, cornstarch, spices, and salt in a bowl and, mixing all the time, slowly add the remaining water. Add this mixture to the heating raisins. Cook and stir until the mixture starts to bubble. Add the vinegar and butter and heat until the butter is melted. Cool until room temperature.
  4. Pour into the prepared shell and top with the second crust. Bake 25 minutes or until golden. Cool completely before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2004

Very sweet, very rich, VERY delicious - made even richer and more delicious by the dollops of double cream we served it with. If you want a festive pie (for example if you really hated the person who’s died), replacing a bit of the water with a slug of booze (I used rum) kicks it up several notches. Although, granted, it might not be a very Amish thing to do! I can thoroughly recommend Grandma's Secret Pie Crust from this site to make it.

Most Helpful Critical Review
May 11, 2008

"Funeral pie" is a recipe that mainstream American cookbooks have featured for years (I have several 1930s cookbooks that feature it). Its reputation as a pie for mourners is well-established, but as for its Amish origin, I've never heard such a claim made. Even if this recipe can't be appreciated as Amish, it's an old American classic -- and I think everyone can appreciate THAT! :)


16 Ratings

Apr 06, 2007

This was very good. Made for my mother who loves raisins. I don't care for them in quite such abundance (don't care for mincemeat, either). I made this twice. Once as-is (I think every recipe deserves that), and once modifying it so that it appealed to other family members who wanted something less "mince meat like." I stirred in 1/2 cup of pecans in place of 1/2 cup of raisins, and, I stirred in 1/2 cup of chocolate chips. The end result was something like a "Chunky Raisin Pecan Candy Bar." The menfolk much preferred this version.

Dec 18, 2003

This pie was absolutely delicious! And everyone got a big kick out of the name!

Sep 26, 2007

I substituted dried fruit medaly (Australian) with dried apple apricot peaches sultanas etc. Definately a keeper. Yummmmmmmmmmmmmmmmm

May 04, 2005

This is a lovely pie: an excellent taste, and so easy to make. My family loved it, I'll be sure to make it again!

Mar 22, 2007

This was delicious, like a sweeter, subtler version of mincemeat pie. Everyone in the family liked it, but we did change the name to "Amish Raisin Pie" because "Funeral Pie" was a little morbid.

Oct 23, 2004

This was the greatest Thanks for the recipe I'll use this alot


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  • Calories
  • 374 kcal
  • 19%
  • Carbohydrates
  • 68.1 g
  • 22%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 12 g
  • 18%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 176 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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