Directions: |
Directions:Preheat the oven to 400 degrees. Line a pan with half the pastry and chill. Place the raisins and 2/3 cup of the water in a saucepan and heat over medium heat for 5 minutes. Combine the sugars, cornstarch, spices, and salt in a bowl and, mixing all the time, slowly add the remaining water. Add this mixture to the heating raisins. Cook and stir this until the mixture starts to bubble. Add the vinegar and butter and heat until the butter is melted. Cool until just warm. Pour into the prepared shell and top with narrow pastry strips, crisscrossed, made from the second crust. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees. Bake 25 minutes or until golden. Cool. |
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Notes: |
Personal
Notes: After seeing this recipe in Aunt J’s recipe box, it truly intrigued me. I researched the recipe to find that it is of German origin. For many years raisin pie was served with the meal prepared for family and friends at the wake following a funeral. The probable reason was that this pie could be made at any season and kept well when prepared a day or two before the funeral. It does not need refrigeration. Some recipes include milk, making it more like a custard pie,and others include water, but they all seem to agree on the necessity of a double-crusted pie, usually with a lattice top. This pie traditionally is served at funerals of Old Order Mennonites and Amish.
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