This is an old fashioned raisin pie recipe. Raisin pie is sometimes called funeral pie, because it became a tradition to serve raisin pie with the meal that was served to family and friends at the wake following a funeral.
The most likely reason for this was that it could be made at any season and preserved well when made a day or two before the funeral.
It's a great pie for the living, in spite of the name. Baking plumps the raisins up and infuses them with the best pie spices known to man...cinnamon, nutmeg and allspice. It's a dark, moist pie with a lot of flavor.
1 3/4 cups water
2 cups raisins
3 Tablespoons flour
3/4 cup brown sugar
1/8 teaspoon salt
1 teaspoon lemon juice
2 Tablespoons butter
1/2 teaspoon each nutmeg, cinnamon, and allspice
Pastry for 2 crusts (recipe here)
Cinnamon Whipped Cream for Topping (recipe below)
1. Simmer the raisins in the water about 5 minutes, or until they begin to plump.
2. Mix the salt, flour, and brown sugar. Carefully stir in some of the hot liquid in which the raisins have cooked.
3. When well combined, add the raisins and the rest of the liquid. Cook until thickened, stirring frequently.
4. Remove from the heat, let cool a few minutes then add the lemon juice, butter and spices.
5. Cool to room temperature. Pour into a pastry lined pie pan, and top with a second crust. Pinch the edges to flute, and cut slits into the top of the crust.
6. Bake at 450 degrees F for 15 minutes, then reduce the heat to 350F and bake an additional 20 minutes or until golden brown.
1 cup heavy cream
1 Tablespoon sugar
1 Tablespoon powdered sugar
½ teaspoon pure vanilla extract
1. In a medium chilled bowl, whip together the heavy cream, powdered sugar, vanilla, and cinnamon until soft peaks form.
2. Refrigerate until ready to serve on cooled pie. Sprinkle with finely chopped golden raisins if desired.