FUNERAL PIE

Submitted by: janescribe (Jane Marie) on 10/24/2009

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2.60 avg rating
15 votes

Rating

Ingredients

2 cups raisins
2 cups water
� cup packed light brown sugar
� cup granulated sugar
3 tablespoons cornstarch
1 � teaspoons ground cinnamon
� teaspoon ground allspice
pinch of salt
1 tablespoon apple cider vinegar
3 tablespoons of butter

Homemade Pie Dough ...
3 cups all-purpose flour
1 teaspoon salt
1 cup lard
1 large egg
1/3 cup cold water
1 tablespoon apple cider vinegar

Directions

Preheat the oven to 400 F. Put the raisins and 2/3 cup of the water in a medium saucepan and heat over medium heat for 5 minutes. Combine the sugars, cornstarch, spices, and salt in a medium bowl and stirring constantly gradually add the remaining 1 and 1/3 cups of water. Add this mixture to the raisins. Cook and stir until the mixture starts to bubble. Add the vinegar and butter, and heat until the butter is melted. Remove from the oven and let cool until just warm. Roll out pie dough.

To make the dough: In a large bowl combine the flour and salt. Stir to blend. Add the lard and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. Add the egg, water and vinegar and stir with a fork until the dry ingredients are moistened. Form the dough into a ball and divide that into 3 balls.

Form a ball into a disk and roll it ut to a 1/8 inch thickness on a floured surface. Fit the dough into a 9 inch pie pan and trim the edges to a 1 inch overhang. Fold the dough under and crimp the edges. If not using now form the remaining 2 balls of dough place each in a resealable plastic bag and freeze for up to 3 months.

Pour the filling into the crust. Roll out the second disk of dough place on top of the pie, and trim to a to a 1 inch overhang. Fold the dough under and crimp the edge. Cut decorative slash marks into the top crust. Bake until golden brown about 15 minutes. Remove from the oven and let cool completely.

Nutritional info

Just plain good!

Servings

1 or 2 because it's that good.

Difficulty

Medium

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