Pemberton Cookbook

Raisin Pie

The Pennsylvania Dutch recipe was also called Rosina Pie, and "Funeral Pie". It was often used as the comfort food shared with those grieving.

Makes one 9-inch pie



Rinse raisins and set aside to drain.

Mix together in the top of a double boiler the sugar, flour and salt.

Add the water gradually, stirring constantly.

Stir in the raisins.

Bring to boiling over direct heat, stirring constantly.

Cook about one minute, stirring constantly.

Vigorously stir a small amount of the hot mixture into the egg.

Then add egg to mixture in double boiler.

Set over simmering water and cook about 5 minutes, stirring constantly.

Remove fron water and stir in lemon juice and lemon peel. Cool.

Pour mixture into a pastry-lined 9" pie pan. Criss-cross top with thin strips of pastry.

Bake at 450°F for 10 minutes.

Reduce heat to 350°F for 20 minutes longer.


~Pennsylvania Dutch Cookbook, 1967

Page created May 27, 2003. Anne Pemberton. Edited Tue, June 3, 2003 . AP.