Raisin Pie… now that’s something you don’t hear (or eat) everyday. In fact, I didn’t even know such a pie existed until just recently. A coworker had asked me if I ever made one, and when I said no he asked me if I would ever want to. I said sure why not, and the next day I had a 5lb bag of raisins on my desk. What a subtle way to say you want me to bake you a Raisin Pie!
He told me his Grandmother used to make him this pie, so I decided to research it a little bit. After all, when I think of my grandmother’s desserts, raisin pie doesn’t come to mind.
During colonial times the Pennsylvania Dutch dubbed this as ‘funeral pie‘ since it can be made days ahead of time during any season and due to being a double crusted pie, it can be transported easily. This sturdy pie was an integral part of funerals. Friends would bring the pie in hopes that the natural sweetness from the raisins would console the mourners. To this day the pie is served at Amish funerals and is still referred to as a funeral pie.
(I bet you are just dying to try this pie!)
Recipe from Sun-Maid
3. Stir until the liquid is clear and thick, and remove from the heat.
This delicious pie really brings out the best in raisins. The flavors were similar to a pecan pie, but the texture was different. The raisins are plump and soft, not chewy at all. You could add nuts to the recipe for more crunch, and some recipes call for lemon zest which would be a nice, bright addition.My coworkers tried the pie and all were pleasantly surprised.
I think you would be to!
