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.
1 1/2 cups water
1 1/2 cups raisins
3 Tablespoons flour
1/2 cup brown sugar
1/8 teaspoon salt
1 Tablespoon lemon juice
2 Tablespoons butter
1/2 teaspoon mixed nutmeg, cinnamon, and allspice
Pastry for two-crust 8 or 9 inch pie
1. Simmer the raisins in the water about 5 minutes, or until they begin to plump.
2. Mix the salt, flour, and 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 25 minutes or until golden brown.