Raisin Pie
Raisin Pie
Raisin pie was not on the weekly menu. “We had to buy the raisins. It just wasn’t as common as cherry because we grew our own cherries.”
In contrast to some groups of Germanic heritage, the Lancaster Amish of this century do not—and have no memory of—serving raisin pie at their funerals. “We often have stewed prunes, but raisin pies are not a funeral tradition,” said a minister’s wife, whose explanation was corroborated by several others of varying ages.
The most traditional pie is one in which the raisins are stewed in water and that juice is thickened, rather than a cream pie to which milk is added.
Equipment
Ingrediënten
- 2 cups raisins
- 2 cups cold water
- 1½ cups sugar
- 4 Tbsp. flour
- 2 eggs separated
- ÂĽ tsp. salt
- 4 Tbsp. melted butter
- 1 Tbsp. vinegar or lemon juice
- 1 9 ” baked pie shell
Instructies
- In saucepan combine raisins, 1½ cups water, and 1 cup sugar and bring to a boil.
- Combine the remaining ½ cup water and ½ cup sugar, plus flour, egg yolks, and salt; add to raisin mixture.
- Cook until thickened, stirring constantly.
- Remove from heat and add butter and vinegar or lemon juice.
- Pour mixture into baked pie shell.
- Cover with whipped cream or meringue.
- Meringue
- Beat egg whites till stiff peaks form.
- Gradually add 2 Tbsp.
- sugar while beating.
- Pile on top of pie and bake at 350° till golden brown, about 10 minutes.
Notes / Tips / Wine Advice:
Makes 1 9” pie
