Archive for November, 2011

Funeral Pie

A Delicious Civil War Era Spiritualist Recipe

Researched by Dikki-Jo Mullen, Paranormal Investigator

During the mid 19th Century, when Spiritualism began to sweep the Nation, Funeral Pie was a popular dessert. I discovered this recipe and its unique history while ghost hunting in Gettysburg, Pennsylvania during the summer of 2010. A few generations back refrigerators, coolers and ice packs were not available to preserve food while traveling. When a journey to pay respects to the deceased was undertaken, mourners would want to bring a contribution for the wake. Funeral Pie was a favorite choice because it is delicious and not perishable, it also uses non- seasonal ingredients and can be prepared at any time of the year to be carried over many miles to the destination. Various Funeral Pie recipes can also be found in Amish cookery, it is actually a raisin pie.

First make an easy pie crust.

2 cups all purpose flour (I like King Arthur’s flour)

1 tsp salt, 2/3 cup Crisco , 5 tbs cold water, 2tbs butter, melted, 1tbs vinegar.

Blend the flour and salt, cut in Crisco and butter to make coarse crums, add water and vinegar, mix with a fork until smooth, form into a ball and chill. Roll out the dough.  Makes a 9 inch double crust.

Then make the filling

½ cup granulated sugar

2 cups water

2 ½ cups raisins

½ cup light brown sugar

3 Tbs corn starch

1 ½ Tsps cinnamon

¼ tsp allspice

Pinch of salt

1 Tbs cider vinegar

3 Tbs butter

Preheat oven to 400 degrees, cook raisins in 2/3 cup of water for 5 minutes. Combine sugars, spices, salt, cornstarch in bowl, add remaining water and stir constantly. Slowly add to heating raisins. Stir until the mixture bubbles, add vinegar and butter, heat until melted. Pour into crust in pie pan, top with second piecrust. Poke holes in the top, perhaps making a fanciful design. Bake for 25 minutes in a 400 degree oven.

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