Amish and old-order Mennonites bake this pie, also called rosina pie (German for raisin) or “funeral” pie, during any season. Some recipes include milk, making it more like a custard pie, and others use water, but they all seem to agree on the necessity of a double-crusted pie, often with a lattice top. If you like raisins, you’ll love this pie. Walnuts, pecans, hazelnuts, or almonds would be perfect choices for the chopped nuts.

　　

Ingredients

makes one 9-inch pie

　　1 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)

　　2 1/2 cups raisins

　　1 1/2 cups water

　　1 tablespoon lemon juice

　　3/4 cup light corn syrup

　　2 tablespoons all-purpose flour

　　2 tablespoons sugar

　　1/2 cup coarsely chopped nuts

　　1 egg plus 1 tablespoon water (optional), for egg wash

　　

Step 1

Combine the raisins, water, and lemon juice in a heavy saucepan over medium-high heat and boil for about 20 minutes, until the raisins are plump. Drain the raisins and return them to the saucepan.

　　

Step 2

Combine the corn syrup, flour, and sugar, mix well, then add to the raisins and cook over medium-low heat for about 25 minutes, until thick. Look for a stiff consistency similar to mincemeat, with a thick, caramel-like sauce. Remove from the heat and stir in the nuts. Let cool.

　　

Step 3

Preheat the oven to 350°F. Line a 9-inch pie plate with 1 rolled-out crust. Spread the filling evenly in the crust. Brush the rim of the crust with the egg wash or water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top. Brush the top with egg wash if you like.

　　

Step 4

Bake for 30 minutes, until golden brown. Cool on a wire rack for about 2 hours before slicing.

　　Mrs. Rowe's Little Book of Southern Pies