Recipe by Kevin Ryan
"This is the classic Amish funeral pie. It is quickly made anytime of the year."
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1 1/2 cups
raisins, coarsely chopped
cream of tartar
1 (9 inch)
pie crust, baked and cooled
this was the very first pie -of any kind, i had ever made, (it was given as a "funeral pie")i was very impressed with how it came out and so was the family. they raved, saying it tasted fabulous- more than one woman asked if i would share my secret on how i got my meringue to turn out so perfect! so thank you !
I give this 5 stars for the taste, loved it, though it could come off as cloying to some. However, this pie was pretty hard for me to make. The yolk mixture was too thick to be in a ribbon stage and my custard didn't thicken much, and it was quite foamy. Mine was done baking after 20 minutes, but I had to drain a lot of fluid out that had gathered between the custard and meringue. But I would definitely suggest this recipe, it is interesting and very sweet :) Don't be deterred by the raisins!
* Percent Daily Values are based on a 2,000 calorie diet.
Raisina (Funeral Pie)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 105
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