Raisin Pie (Rosina Pie, "Funeral Pie")

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Title: Raisin Pie (Rosina Pie, "Funeral Pie")
Categories: Penndutch, Pies
Yield: 1 servings

1 c Raisins
2 c Water
1 1/2 c Sugar
4 tb Flour
1 Egg, well beaten
1 Lemon, juice of
2 tb Lemon rind, grated
1/4 ts Salt
*pastry

Wash raisins and soak in cold water for 3 hours. Drain. Combine the 2
cups water, the raisins, sugar and flour which have been mixed
together, salt, lemon juice and rind, and the egg. Mix thoroughly and
cook over hot water for 15 minutes, stirring occasionally. Cool. Pour
into pastry-lined pan. Cover with narrow strips of dough,
criss-crossed. Bake at 450-F for 10 minutes. Reduce heat to 350-F and
bake 30 minutes.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.

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