AMISH RAISIN PIE
By Kevin Williams
AMISH RAISIN PIE: I’ve written about raisin pie before, but it’s tough to chronicle Amish culinary culture without writing about it a lot.
I picked up an Amish raisin pie at one of my favorite bakeries yesterday. I’ll write more about it tomorrow. But raisin pie is a staple of Amish wedding and funeral feasts. In Pennsylvania the pie is so prevalent at funerals that it is often called “funeral pie.”
Doesn’t this pie look beautiful? The slice I ate out of it was delicious. I’m always amazed at how much I like raisin pie even though I don’t like raisins much. Raisins are something the Amish are familiar with because they are often sold in bulk food stores in boxes. They are a sweet snack that can be kept around for a long time, packed into Amish lunchboxes, so generations of school children have had a chance to enjoy. Raisins, while cultivated mainly in California, are a popular treat among the Amish of the midwest. Other snacks like prunes and golden raisins have grown in popularity among the Amish over the years. I’ve even seen boxes of Raisin Bran cereal selling well at Amish bulk food stores. Raisins are also staples in salads and in breads. Amish cooks that might be short on sugar can add a splash of sweet to anything by adding a handful of raisins here and there. Creative Amish cooks have definitely found away to make raisins rise to the occasion!
Instead of posting a recipe in the usual format, I thought it’d be fun to post one from The Original Amish Cook Cookbook by Elizabeth Coblentz exactly as it appears in her book. Enjoy!