For many years Raisin Pie AKA Funeral Pie was prepared for family and friends at the wake following a funeral. It was common to take a gift of food to pay your last respects.
This pie became a favorite of Mennonite cooks, because the ingredients were always available and the pie kept well. This pie could be made a day or two before the funeral which meant it freed hands up for other tasks needed to help the family that was mourning.
This pie is a variation of our old familiar Funeral Pie. You can make it with or without the meringue.
1 (9 inch) pie crust, baked
- 1 1/8 cups white sugar
- 4 1/2 Tbsp cornstarch
- 1/4 tsp salt
- 3/4 tsp ground nutmeg
- 1 1/2 cups sour cream
- 3 egg yolks, beaten (save whites for meringue)
- 1 1/2 cups raisins
- 1 Tbsp lemon juice
- Ingredients for Meringue
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- Add all ingredients to list
Direction for Filling
- In a medium saucepan, mix together cornstarch, white sugar, salt, and nutmeg.
- Mix in sour cream.
- Add egg yolks, raisins, and lemon juice.
- Cook mixture over medium heat, stirring constantly.
- Mixture will thicken as it boils. Boil and stir 2 minute.
- Pour mixture into pastry shell.
Directions for Meringue
- In a large glass or metal bowl, beat together egg whites.
- Add cream of tartar until foamy.
- Add brown sugar 1 tablespoon at a time.
- Continuing to beat until whites are stiff and glossy.
- Beat in vanilla extract.
- Spread evenly over raisin filling, sealing meringue to crust edges.
- Bake in preheated oven for 8 minutes, until delicately browned.