Funeral Pie - Being Dead is No Excuse!

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.

Black Walnut Pie

Ever tried black walnuts?  Growing up in the hollow, we'd often gather these along with hickory nuts for our winter baking or just for snacks.  They are an acquired taste and much different than plain English walnuts.  This pie is similar to pecan pie recipes and definitely worth a try.

BLACK WALNUT PIE

• 4 eggs
• 3 tablespoons flour
• 1½ cups sugar
• 1 cup black walnuts, chopped
• 1½ cups water
• 1¼ cups dark corn syrup

Make crust for 2 pies and line medium size pie plates. Sprinkle the walnuts over the crusts and then mix in the filling. The eggs must be well beaten before adding the sugar gradually. Then fold in flour, corn syrup and 1½ cups of water. Bake in very hot oven (450 degrees) for three minutes and then reduce to medium (350 degrees) for 30 or 40 minutes.