Recipe - Raisin Or Funeral Pie

1 One half cup Seeded raisins
2 cup Water
1 One half cup Sugar
4 tablespoon Flour
3 Eggs; separated
1 pn Salt
One half Stick butter; melted
1 Lemon; juice of
2 teaspoon Grated lemon rind
2 tablespoon Sugar for the meringue
1 Baked 9inch pie shell

Dessert among the Pennsylvania Dutch is almost always pie. This one is so
named because in the old days it was often served to weary travelers who
had come to the house for a funeral. It is good for the sad sick soul, and
very good without the grief. But we must remember that these people see
balance in all things, just as the "seven sweets and seven sours" (see
Pickled Eggs).

Now, after that involved description, let us get on to the pie.

In a 2quart saucepan combine the raisins, 1One half cups of the water, and 1
cup of the sugar. Bring to a boil. In another bowl combine the remaining
One half cup water, the remaining One half cup sugar plus the flour, egg yolks, and
salt. Blend well and stir into the raisin mixture. Continue stirring until
thickened. Remove from the heat and stir in the butter, lemon juice, and
rind.

Allow to cool slightly.

In the meantime, prepare the meringue. Whip the egg whites until they
form stiff peaks. Whip in the sugar. Pour the raisin mixture into the baked
pie shell and cover with the meringue.

Bake at 350ø for about 10 minutes, or until golden brown.

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.