Raisin Pie

Name: Raisin Pie
Yield: makes one 9-inch pie
Ingredients: 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

January 24, 2012

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.

Recipe notes

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