This a pie seen quite often in Amish homes. Because it is easy, quick, and made from non-seasonal ingredients, it was often taken to the family of those grieving over a passing.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (205 degrees C). Line a pan with half the pastry and chill.

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  • Place the raisins and 2/3 cup of the water in a saucepan and heat over medium heat for 5 minutes.

  • Combine the sugars, cornstarch, spices, and salt in a bowl and, mixing all the time, slowly add the remaining water. Add this mixture to the heating raisins. Cook and stir until the mixture starts to bubble. Add the vinegar and butter and heat until the butter is melted. Cool until room temperature.

  • Pour into the prepared shell and top with the second crust. Bake 25 minutes or until golden. Cool completely before serving.

Nutrition Facts

374 calories; 12 g total fat; 11 mg cholesterol; 128 mg sodium. 68.1 g carbohydrates; 2.6 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/04/2004
Very sweet very rich VERY delicious - made even richer and more delicious by the dollops of double cream we served it with. If you want a festive pie (for example if you really hated the person who s died) replacing a bit of the water with a slug of booze (I used rum) kicks it up several notches. Although granted it might not be a very Amish thing to do! I can thoroughly recommend Grandma's Secret Pie Crust from this site to make it. Read More
(21)

Most helpful critical review

Rating: 3 stars
05/11/2008
"Funeral pie" is a recipe that mainstream American cookbooks have featured for years (I have several 1930s cookbooks that feature it). Its reputation as a pie for mourners is well-established but as for its Amish origin I've never heard such a claim made. Even if this recipe can't be appreciated as Amish it's an old American classic -- and I think everyone can appreciate THAT!:) Read More
(5)
16 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/04/2004
Very sweet very rich VERY delicious - made even richer and more delicious by the dollops of double cream we served it with. If you want a festive pie (for example if you really hated the person who s died) replacing a bit of the water with a slug of booze (I used rum) kicks it up several notches. Although granted it might not be a very Amish thing to do! I can thoroughly recommend Grandma's Secret Pie Crust from this site to make it. Read More
(21)
Rating: 5 stars
11/04/2004
Very sweet very rich VERY delicious - made even richer and more delicious by the dollops of double cream we served it with. If you want a festive pie (for example if you really hated the person who s died) replacing a bit of the water with a slug of booze (I used rum) kicks it up several notches. Although granted it might not be a very Amish thing to do! I can thoroughly recommend Grandma's Secret Pie Crust from this site to make it. Read More
(21)
Rating: 4 stars
04/06/2007
This was very good. Made for my mother who loves raisins. I don't care for them in quite such abundance (don't care for mincemeat either). I made this twice. Once as-is (I think every recipe deserves that) and once modifying it so that it appealed to other family members who wanted something less "mince meat like." I stirred in 1/2 cup of pecans in place of 1/2 cup of raisins and I stirred in 1/2 cup of chocolate chips. The end result was something like a "Chunky Raisin Pecan Candy Bar." The menfolk much preferred this version. Read More
(14)
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Rating: 5 stars
12/18/2003
This pie was absolutely delicious! And everyone got a big kick out of the name! Read More
(10)
Rating: 4 stars
03/22/2007
This was delicious like a sweeter subtler version of mincemeat pie. Everyone in the family liked it but we did change the name to "Amish Raisin Pie" because "Funeral Pie" was a little morbid. Read More
(5)
Rating: 5 stars
09/26/2007
I substituted dried fruit medaly (Australian) with dried apple apricot peaches sultanas etc. Definately a keeper. Yummmmmmmmmmmmmmmmm Read More
(5)
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Rating: 3 stars
05/11/2008
"Funeral pie" is a recipe that mainstream American cookbooks have featured for years (I have several 1930s cookbooks that feature it). Its reputation as a pie for mourners is well-established but as for its Amish origin I've never heard such a claim made. Even if this recipe can't be appreciated as Amish it's an old American classic -- and I think everyone can appreciate THAT!:) Read More
(5)
Rating: 5 stars
05/04/2005
This is a lovely pie: an excellent taste and so easy to make. My family loved it I'll be sure to make it again! Read More
(5)
Rating: 5 stars
10/23/2004
This was the greatest Thanks for the recipe I'll use this alot Read More
(4)
Rating: 5 stars
11/11/2005
I'm English and when I baked this pie for my family they found it wonderfully unusual and very delicious. I love it; it really wasn't very difficult and the result was spot on. I'll keep this recipe and do it again and again! Read More
(3)