Cow lake township funeral pie
Instructions:
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Pies were baked for special occasions by the Southerners, as well as by the Pennsylvania Dutch. Raisin pie or rosina hoi came to be known as "funeral pie" in Pennsylvania. Also in Arkansas, this version of raisin pie, flavored with a touch of bourbon whiskey, was baked to console mourners and satisfy their hunger. It was served after the funeral, along with other nourishment.
- 11⁄2 cups raisins;
- 3 tablespoons bourbon;
- 11⁄2 cups water;
- 1 egg;
- 11⁄2 cups sugar;
- 1 tablespoon grated orange rind;
- 1⁄3 cup all-purpose flour;
- 1⁄4 cup lemon juice;
- A dash of salt;
- 1 unbaked 9-incb pie shell.
- Preheat oven to 350 F.
- In a heavy saucepan, combine the raisins, bourbon, and water. In a medium-size bowl, beat the egg, and add the sugar, orange rind, flour, lemon juice, and salt.
- Mix egg mixture into the raisins.
- Bring to a boil, stirring constantly, and cook until thickened. Cool. Pour filling into the pie shell, and bake for 25 minutes.