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1 c. seeded raisins
2 c. hot water
1 1/4 c. sugar
4 tbsp. flour
1 well beaten egg
Juice & rind of 1 lemon
1/4 tsp. salt
1 tbsp. butter
Rich pastry (8 inch)

Wash raisins and soak in hot water for 1 hour. Add other ingredients and mix. Cook in top of double boiler until thick. Cool.

Pour into pastry lined 8 inch pie pan and cover the top with crisscross strips of pastry. Bake at 450 degrees for 10 minutes. Reduce heat to 425 degrees and continue baking until pastry is nicely browned.

Funeral pie got its name from being served in the old days at the big meal following a funeral.

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