Funeral pie is so named because it ended up being made for so many funerals. This is probably because the ingredients can be found in your kitchen any time of the year and, unlike other pies, it holds up to traveling well. If you've ever wondered why we start cooking in the South when someone passes away, check out Being Dead Is No Excuse: The Official Southern Ladies Guide to Hosting the Perfect Funeral. Each chapter is filled with southern customs along with some tried and true recipes.
FUNERAL PIE
- 1 cup seeded raisins, washed
- 2 cups water
- 1½ cups sugar
- 4 tablespoons flour
- 1 egg, well beaten
- juice of a lemon
- 2 teaspoons grated lemon rind
- pinch of salt
Soak raisins 3 hours, mix sugar, flour and egg. Then add seasoning, raisins and liquid. Cook over hot water for 15 minutes, stirring occasionally. When the mixture is cool, empty into pie-dough lined pie plate. Cover pie with narrow strips of dough, criss-crossed and bake until browned.
1 comment:
I remember a similar pie in elementary school back in the early 60's but didn't know it was called a Funeral Pie. I loved it! I may have to make a Funeral Pie using your recipe!!
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