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| Raisina (Funeral Pie) |
"This is the traditional Amish funeral pie. It is quick made each time of the year."
Ingredients :
- 1 cup white sugar
- 2 tablespoons all-cause flour
- 1 teaspoon salt
- 2 cups milk
- 4 egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1 half of cups raisins, coarsely chopped
- 1/four teaspoon cream of tartar
- 6 tablespoons white sugar
- three egg whites
- 1 (9 inch) pie crust, baked and cooled
Instructions :
| Prep : | Cook : 8M | Ready in : |
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- Beat the yolks in a bowl on medium speed for about 2 mins. Whisk collectively 1 cup of sugar, the flour and the salt. Slowly add the sugar and flour combination to the yolks. Beat this aggregate until it falls in ribbons from the beater blade. Scald the milk; add it very slowly beating all the time.
- Pour yolk mixture into a saucepan. Add the butter or margarine to the saucepan. Cook while stirring, over medium warmness, till the custard thickens; this will take 3 to five mins. Do now not let boil. Remove from warmth, and add the vanilla and the raisins. Cover without delay with plastic wrap.
- Beat the egg whites to stiff peaks. Beat in, slowly, 6 tablespoons sugar and cream of tartar. Make positive the filling remains hot, and pour filling into the crust. Top right away with the meringue; unfold to the rims.
- Bake at 325 tiers F (one hundred sixty five ranges C) for 20 to 25 mins, or until browned. Cool pie on twine rack. Serve warm or at room temperature.
Notes :
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