Pennsylvania Dutch Funeral Pie with Raisins and Lemon

This old-fashioned double-crust pie turns simple pantry ingredients into something special: plump raisins tucked into a sweet, lemon-bright filling beneath golden, flaky pastry. Traditionally associated with Pennsylvania Dutch funeral meals and community gatherings, raisin pie is a comforting example of practical, generous home baking. Let it cool completely before slicing so the filling settles into its signature jam-like consistency.

Quick Recipe Version (TL;DR)

• Yield: 1 double-crust, 9-inch pie; 8 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 5 minutes: 15 minutes on the stovetop and 50 minutes in the oven
• Total Time: 5 hours, including 30 minutes for cooling the filling and 3 hours for cooling the baked pie

Quick Ingredients

• 2 prepared, unbaked 9-inch pie crusts, about 14.1 ounces (400 g) total
• 1 tablespoon all-purpose flour, for rolling
• 2 1/2 cups (375 g) dark seedless raisins
• 2 cups (480 ml) water, divided
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (30 g) all-purpose flour, for the filling
• 1/4 teaspoon fine salt
• 3 tablespoons (45 ml) fresh lemon juice and 1 teaspoon finely grated lemon zest
• 1 tablespoon (14 g) unsalted butter
• 1 large egg beaten with 1 tablespoon water, for brushing
• 1 teaspoon granulated sugar, for sprinkling

Do This

• 1. Bring the raisins, 1 1/2 cups water, and salt to a boil. Reduce the heat, cover, and simmer gently for 10 minutes.
• 2. Whisk the 3/4 cup sugar and 1/4 cup flour together, then whisk in the remaining 1/2 cup water. Stir into the raisins and cook, stirring, for 5 minutes until thick.
• 3. Remove from the heat; stir in the lemon juice, zest, and butter. Transfer to a shallow bowl and cool for 30 minutes.
• 4. Heat the oven to 425°F (220°C). Line a 9-inch metal pie plate with one pastry round, add the cooled filling, and cover with the second round. Seal, crimp, and cut 5 steam vents.
• 5. Brush lightly with egg wash and sprinkle with 1 teaspoon sugar. Bake on a preheated baking sheet for 15 minutes, then reduce the oven to 350°F (175°C) and bake for 35 minutes more.
• 6. Cool on a rack for at least 3 hours before cutting into 8 slices.

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Why You’ll Love This Recipe

• Old-fashioned comfort: A golden double crust surrounds a generous, homey raisin filling.
• Sweet with a bright finish: Fresh lemon juice and zest balance the concentrated sweetness of the raisins.
• Simple ingredients: Most of the filling comes straight from the pantry, with no special equipment required.
• Made for preparing ahead: The filling sets as the pie cools, making this an excellent dessert to bake the day before serving.

Grocery List

• Produce: 1 large lemon, enough for 3 tablespoons juice and 1 teaspoon zest.
• Dairy: Unsalted butter.
• Eggs: 1 large egg.
• Pantry: Dark seedless raisins, granulated sugar, all-purpose flour, and fine salt.
• Refrigerated or Frozen Pastry: 2 unbaked pastry rounds suitable for a 9-inch double-crust pie, about 14.1 ounces (400 g) total. Prepared homemade pastry also works.

Full Ingredients

For the Pastry

• 2 prepared, unbaked 9-inch pie crusts, about 14.1 ounces (400 g) total, chilled but pliable enough to roll
• 1 tablespoon (8 g) all-purpose flour, for lightly dusting the work surface

For the Raisin-Lemon Filling

• 2 1/2 cups (375 g) dark seedless raisins
• 2 cups (480 ml) water, divided into 1 1/2 cups (360 ml) and 1/2 cup (120 ml)
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (30 g) all-purpose flour
• 1/4 teaspoon fine salt
• 3 tablespoons (45 ml) freshly squeezed lemon juice
• 1 teaspoon finely grated lemon zest, using only the yellow outer peel
• 1 tablespoon (14 g) unsalted butter

For the Golden Finish

• 1 large egg
• 1 tablespoon (15 ml) water
• 1 teaspoon (4 g) granulated sugar

Step-by-Step Instructions

Step 1: Plump the raisins

Place the raisins, 1 1/2 cups (360 ml) water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer gently for 10 minutes, stirring once halfway through. The raisins should look fuller and feel tender, with liquid still surrounding them. Do not drain.

Step 2: Thicken the filling

In a small bowl, whisk together the 3/4 cup sugar and 1/4 cup flour. Gradually whisk in the remaining 1/2 cup (120 ml) water until smooth. Stir this mixture into the hot raisins.

Increase the heat to medium-low and cook at a gentle bubble for 5 minutes, stirring constantly and scraping the bottom and corners of the saucepan. The filling should become glossy and thick enough that a spoon drawn across the bottom leaves a trail that closes slowly. This cooking time also removes the raw flour taste.

Step 3: Add the lemon and cool

Remove the saucepan from the heat. Stir in the lemon juice, lemon zest, and butter until the butter melts. Transfer the filling to a wide, shallow heatproof bowl and cool for 30 minutes, stirring twice to release heat. It should be no warmer than lukewarm before it goes into the pastry; if it still feels hot, allow additional cooling time.

During the final part of the cooling time, place a sturdy rimmed baking sheet on a rack in the lower third of the oven. Preheat the oven to 425°F (220°C). The hot sheet helps the bottom crust bake more thoroughly.

Step 4: Prepare the bottom crust

Lightly dust the work surface with the rolling flour. Roll one pastry round into a 12-inch circle, or gently unfold it if it is already the correct size. Transfer it to a standard 9-inch metal pie plate, easing it into the bottom and sides without stretching. Leave the edges untrimmed for now.

Keep the lined pie plate refrigerated while you roll the second pastry round into an 11- to 12-inch circle. If using packaged pastry, follow its directions for making the dough pliable before unrolling.

Step 5: Fill, cover, and crimp

Spoon the cooled filling into the bottom crust and spread it evenly. Lay the second pastry round over the filling. Trim the pastry edges so they extend 1/2 inch beyond the rim of the plate.

Press the top and bottom edges together, fold them under to form a neat rim, and crimp with your fingers or a fork. Cut 5 slits, each about 1 inch long, in the top crust to let steam escape.

Step 6: Brush the pastry

Beat the egg with 1 tablespoon water until smooth. Brush a thin, even layer over the top crust, avoiding puddles around the crimped edge. You will not need all the egg wash. Sprinkle the top with 1 teaspoon granulated sugar.

Step 7: Bake until golden and bubbling

Set the pie on the preheated baking sheet and bake at 425°F (220°C) for 15 minutes. Without removing the pie, reduce the oven temperature to 350°F (175°C) and bake for 35 minutes more, for a total baking time of 50 minutes.

The crust should be richly golden, and thick filling should bubble through at least one vent. Check the pie after 30 minutes of total baking time; if the rim is browning quickly, cover just the edge with a foil ring. If the crust is still pale or the filling has not begun bubbling at 50 minutes, continue baking in 5-minute increments until those signs appear.

Step 8: Cool completely and slice

Transfer the pie to a wire rack and cool uncovered for at least 3 hours. The filling thickens as it cools, so cutting too early can make it run out of the crust. Slice into 8 wedges and serve at room temperature. The pie is delicious on its own, or with a little unsweetened whipped cream to balance its sweetness.

Pro Tips

• Keep the cooking liquid: It carries the raisin flavor and provides the moisture needed for the thickened filling.
• Make a smooth flour mixture: Whisking the flour with sugar and cool water before adding it to the saucepan helps prevent lumps.
• Cool the filling before assembling: Hot filling softens the pastry fat and can leave the bottom crust heavy rather than flaky.
• Use a metal pie plate: It conducts heat well and is a good choice for baking on a preheated sheet pan. Do not place a cold glass pie plate on a hot baking sheet.
• Look for gentle bubbling: Color alone does not tell you whether the filling has heated all the way through.

Variations

• Lightly spiced raisin pie: Whisk 1/2 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg into the filling’s sugar-flour mixture.
• Mixed-raisin filling: Replace 1 cup (150 g) of the dark raisins with 1 cup (150 g) golden raisins for a slightly lighter flavor and a mix of amber and deep brown fruit.
• Brown sugar note: Replace 1/4 cup (50 g) of the granulated sugar in the filling with 1/4 cup (50 g) packed light brown sugar. Keep the remaining 1/2 cup (100 g) granulated sugar.

Storage & Make-Ahead

Room temperature: Once completely cool, cover the pie and keep it at a cool room temperature for up to 1 day. Refrigerator: Refrigerate covered leftovers for up to 4 days from baking. Bring slices to room temperature before serving, or warm individual slices in a 325°F (165°C) oven for 10 minutes.

Make ahead: Prepare the filling up to 3 days ahead and refrigerate it in a covered container. Use it cold when assembling the pie; it will be quite thick, so spread it gently. Baking the entire pie 1 day ahead also gives the filling plenty of time to set.

Freezer: Wrap the fully cooled baked pie tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, allowing approximately 12 hours, then bring to room temperature before serving.

Nutrition (per serving)

Estimated for 1 of 8 slices, using prepared pastry and without serving accompaniments. Values vary with the pastry brand and the amount of egg wash used.

Calories: 480 kcal | Carbs: 84g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Fiber: 2g | Sugar: 47g | Sodium: 360mg | Cholesterol: 27mg