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Raisin Pie (Rosina Pie, "Funeral Pie" recipe image
This humble yet deeply satisfying Raisin Pie, often known as Rosina or Funeral Pie, is a classic comfort dessert. The filling relies on plump raisins plumped in water, mixed with sugar, lemon zest, and a beaten egg for a custard-like binding. Baked in a homemade pastry crust, it offers a sweet, slightly tart flavor profile with a soft, jammy texture. It&# 226;ÂÂs an excellent use for pantry staples and makes for a wonderful, nostalgic treat for family gatherings or quiet afternoons. Simple to prepare but rich in history, this pie brings a warm, home-style essence to any table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 529.9
Dietary: Vegetarian
Description
This humble yet deeply satisfying Raisin Pie, often known as Rosina or Funeral Pie, is a classic comfort dessert. The filling relies on plump raisins plumped in water, mixed with sugar, lemon zest, and a beaten egg for a custard-like binding. Baked in a homemade pastry crust, it offers a sweet, slightly tart flavor profile with a soft, jammy texture. It&# 226;ÂÂs an excellent use for pantry staples and makes for a wonderful, nostalgic treat for family gatherings or quiet afternoons. Simple to prepare but rich in history, this pie brings a warm, home-style essence to any table.
Ingredients
  • 1 cup Raisins
  • 1 1/2 cup Sugar
  • 1 Egg; well beaten
  • 2 tablespoon Lemon rind; grated
  • 2 cups Flour
  • 2 cups Water
  • 4 tablespoons Lard or shortening
  • 1 Lemon; juice of
  • 1/4 teaspoon Salt
Directions
  1. 1
    Make the pastry: Mix 2 cups flour and 1/4 teaspoon salt. Cut in 4 tablespoons lard or shortening until crumbly. Add cold water gradually until a soft dough forms. Knead gently, wrap, and refrigerate for 30 minutes.
  2. 2
    Wash 1 cup of raisins and soak them in cold water for 3 hours to plump them up.
  3. 3
    Drain the soaked raisins thoroughly.
  4. 4
    In a bowl, combine the drained raisins, 1 1/2 cups sugar, the beaten egg, 2 tablespoons grated lemon rind, and the juice of 1 lemon.
  5. 5
    Roll out the pastry dough. Line a 9-inch pie pan with half the dough, reserving the rest for the top crust.
  6. 6
    Pour the raisin mixture into the lined pie shell.
  7. 7
    Cover with the remaining dough, sealing the edges. Cut slits in the top to vent steam. Alternatively, use narrow strips of dough criss-crossed on top for a lattice.
  8. 8
    Bake at 450ðF (232ðC) for 10 minutes, then reduce heat (177ðC)to 350ðF and bake for 35-40 minutes until the crust is golden brown and the filling is bubbly.
  9. 9
    Allow the pie to cool completely on a wire rack before slicing to let the filling set.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 529.9kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 8.8mg1%
Total Carbohydrate 138.1g47%
Dietary Fiber 2.4g10%
Sugars 134.6g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The term "Funeral Pie" is a historical nickname for this simple, economical dessert, not a reflection of its taste. It is sweet and comforting.

If you prefer a softer crust, you can use butter instead of lard or shortening.

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in the oven for best texture.

For a spiced variation, add 1/2 teaspoon of cinnamon or nutmeg to the sugar mixture.

Keywords: raisin pie, rosina pie, funeral pie, fruit pie, dessert, baking, pastry, lemon, sweet, comfort food, traditional, home baking, pie crust, raisins, egg custard, simple dessert, vegetarian, lemon zest, sugar, flaky crust
Read it online: https://www.chefs-mate.com/recipe/raisin-pie-rosina-pie-funeral-pie-2/