If you live in southeast Iowa, where many Amish communities are, you have probably already heard about raisin pie. In places, it’s known as Amish Funeral Pie because it’s often served at funerals. The ingredients are always easy to find and, more important, the sweetness of the pie helps the grieving families forget their pain for a moment. So if you seek a comforting pie, this is the one to make.
- 2 cups raisins,
- 2 cups water,
- ½ cup brown sugar,
- ½ cup white sugar,
- 3 tbsp cornstarch,
- 1½ tsp ground cinnamon,
- ¼ tsp ground allspice,
- pinch of salt,
- 1 tbsp apple cider vinegar,
- 3 tbsp butter
- 1 whisked egg, to brush on top.
- Make the Basic Pie Dough for a double-crust pie.
- Make the Filling: In a saucepan over medium heat, cook the raisins and 2/3 cup water for 5 minutes. In a bowl, mix the brown and white sugar, cornstarch, spices, and salt. Stirring nonstop, gradually add the remaining 1 1/3 cups water. Stir this mixture into the raisins in the saucepan. Continue stirring and cook until the mixture starts to bubble. Mix in the vinegar and butter, and stir until the butter is melted. Pour the filling into the bottom crust, then cover with the top crust. Trim and crimp the dough edges. Brush with the whisked egg and cut decorative vent holes into the top crust.
- Bake at 425 degrees for 15 minutes to set the crust, then reduce heat to 375 degrees and continue baking for 20–25 minutes.