Funeral Pie

Funeral Pie

Kevin Ryan 0

"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."

Ingredients 4 h 15 m {{adjustedServings}} servings 374 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 68.1g
  • 22%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (205 degrees C). Line a pan with half the pastry and chill.
  2. Place the raisins and 2/3 cup of the water in a saucepan and heat over medium heat for 5 minutes.
  3. 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.
  4. Pour into the prepared shell and top with the second crust. Bake 25 minutes or until golden. Cool completely before serving.
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Reviews 15

  1. 16 Ratings


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.


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.


This pie was absolutely delicious! And everyone got a big kick out of the name!