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Ingredientes
- To make the pie less plain, make a fancy fluted crust or possibly bake the pie in tart shells.
- 2 c. raisins
- 1 c. orange juice
- 1 c. water
- 1 tsp grated orange peel (orange part only)
- 3/4 c. plus 1 Tbsp. granulated sugar (divided)
- 2 Tbsp. cornstarch
- 3/4 tsp grnd allspice
- 1/8 tsp freshly grated nutmeg
- 1/4 tsp salt
- 1 Tbsp. fresh lemon juice
- 1/2 c. minced walnuts Pie pastry for one 9 inch double-crust pie
- 1 x egg, beaten Vanilla ice cream (optional) Preheat oven to 425 degrees.
Direcciones
- In saucepan, combine raisins, orange juice, water and orange peel. Bring to boil. Reduce heat and simmer 5 min.
- In bowl, combine 3/4 c. of the sugar, cornstarch, allspice, nutmeg and salt.
- Stir slowly into raisin mix and cook, stirring constantly, till thickened, about 2 min. Stir in lemon juice and walnuts.
- While mix cools a bit, prepare pastry for 2-crust pie. Roll out half the dough and ease it into a 9 inch pie plate. Pour filling into pie shell. Roll out remaining dough for top crust and place over raisin mix. Trim dough and flute edges. Cut 2 slits in top crust to let steam escape. Brush with beaten egg and sprinkle with remaining 1 Tbsp. sugar.
- Bake pie till golden brown, 20 to 25 min. Serve hot or possibly at room temperature with vanilla ice cream.
- [Spike doesn't know why it is called "funeral" raisin pie. I didn't write it - I onlyfound it and copied it. If anybody knows why, or possibly if the original writer emerges, please so inform me.]
