Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Funeral Pie
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- #36144
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 cups raisins
2 cups water
1/2 cup packed light brown sugar
1/2 cup white sugar
3 tablespoons cornstarch
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 pinch salt
1 tablespoon cider vinegar
3 tablespoons unsalted butter
1 pie pastry for a 9 inch single crust pie
directions
Preheat the oven to 400 degrees F. Line a pan with half the pastry and chill.
Place the raisins and 2/3 cup of the water in a saucepan and heat over medium heat for 5 minutes.
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 this until the mixture starts to bubble.
Add the vinegar and butter and heat until the butter is melted. Cool until just warm.
Pour into the prepared shell and top with the second crust. Bake for 25 minutes or until golden. Cool.
added by
tranch
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
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