Funeral Pie - 1890s

 

Bing AI/Val Wilson Prompt

Bringing food to a funeral was a common practice during the 1800s, as well as today.  Funeral Pie was a common dish brought to funerals in the 19th century.  It was made from dried fruit, which was shelf stable and could sit during long wakes, etc.  

Ingredients:

Filling

2 cups raisins

1 1/2 cups water

1/2 cup brown sugar

1/4 cup granulated sugar

2 tablespoons cornstarch

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1 tablespoon lemon juice

1 tablespoon vinegar

1 tablespoon butter

Crust

2 cups flour

1 teaspoon salt

2/3 cup lard or shortening

5-7 tablespoons cold water

Instructions

Preheat oven to 425°F.

In a medium saucepan, combine the raisins and water. Bring to a boil, then reduce the heat and simmer for 5 minutes. In a small bowl, mix the brown sugar, granulated sugar, cornstarch, cinnamon, and cloves. Gradually add the sugar mixture to the raisins, stirring constantly until the mixture thickens.

Remove from heat and stir in the lemon juice, vinegar, and butter. Let the filling cool slightly.

For the crust, in a large bowl, combine the flour and salt. Cut in the lard or shortening until the mixture resembles coarse crumbs. Gradually add the cold water, one tablespoon at a time, tossing with a fork until the dough comes together.

Divide the dough in half. On a lightly floured surface, roll out one half to fit a 9-inch pie plate. Transfer the dough to the pie plate and trim the edges. Pour the raisin filling into the prepared pie crust.

Roll out the second half of the dough and place it over the filling. Trim and flute the edges, and cut small slits in the top crust to allow steam to escape.

Bake the pie for 10 minutes. Then, reduce the temperature to 350°F and bake for an additional 30-35 minutes, or until the crust is golden brown.

Cool and serve.