History of Funeral Pie - Raisin Pie - Rosina Pie
© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. This web site may not be reproduced in whole or in part without permission and appropriate credit given. If you use any of the history information contained below for research in writing a magazine or newspaper article, school work or college research, and/or television show production, you must give a reference to the author, Linda Stradley, and to the web site What's Cooking America.
For many years raisin pie was served with the meal prepared for family and friends at the wake following a funeral. This pie traditionally is served at funerals of Old Order Mennonites and Amish. This pie became a favorite of Mennonite cooks because the ingredients were always available and the pie kept well. That meant it could be made a day or two before the funeral supper and freed hands for other tasks. The pie does not need refrigeration.
Some recipes include milk, making it more like a custard pie, and others include water, but they all seem to agree on the necessity of a double-crusted pie, usually with a lattice top.
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -