постановление правительства от 28 августа 2015г 898
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постановление правительства от 28 августа 2015г 898, Old Fashioned Funeral Pie | RecipeLion.com, What is Amish Funeral Pie? - Amish America, Amish Funeral Pie - Fearless Fresh, Pennsylvania Dutch recipe for funeral pie (aka raisin pie), Pennsylvania Dutch Funeral Pie - Recipe Goldmine, Funeral Pie (Custard and Raisin Pie) - Ronnie Fein, Amish Funeral Pie - Recipe - Cooks.com.
Made year round, this classic Amish dish is loaded with sweet flavors that work perfectly together. Made with cinnamon, all spice and a handful of raisins, Old Fashioned Funeral Pie is rich and moist, and sure to be a hit with the whole family. Additionally, this recipe calls for orange juice, brown sugar, and chopped walnuts, which makes this recipe something quite special. Make this pie for the holidays or another special occasion where you'd bring food, and it's sure to be a hit. There's nothing to mourn here - not only is this pie an old family favorite, it also uses ingredients you probably already have on hand. Homemade pie recipes don't come any easier than this. , Made year round, this classic Amish dish is loaded with sweet flavors that work perfectly together. Made with cinnamon, all spice and a handful of raisins, Old Fashioned Funeral Pie is rich and moist, and sure to be a hit with the whole family., Funeral Pie Recipe Below you’ll find one recipe for funeral pie, from the York Dispatch. And here’s another. And if you want to try your hand at Snitz pie, you’ll find a set of instructions here. Funeral Pie Pastry for double-crust pie (9 inches) 2 cups raisins 2 cups water 1/2 cup sugar 2 tablespoons flour 1/2 teaspoon cinnamon 1/4 .
This traditional Amish funeral pie is full of sweet, comforting raisins and topped with a tender meringue. A perfect, easy dessert for a gathering., Dictionary.com: "Funeral pie, noun, Pennsylvania Dutch Cookery. A traditional pie made with a black filling of raisins and lemon juice and presented to a bereaved family.", Pennsylvania Dutch Funeral Pie Ingredients Pastry for two-crust pie 2 cups raisins 2 cups water 1/2 cup light brown sugar 1/2 cup granulated sugar 3 tablespoons cornstarch 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground allspice 1 pinch salt 1 tablespoon cider vinegar 3 tablespoons unsalted butter, Preheat the oven to 350 degrees. Mix the 1/2 cup sugar, cornstarch and salt in a bowl and set aside. Heat the milk and raisins in a saucepan over medium heat for 6-8 minutes or until the raisins start to plump. Turn the heat to low. Add the cornstarch mixture and cook, stirring until mixture has thickened., Preheat oven to 400 degrees. Roll out the pie crusts and line pan with half. In a medium saucepan, simmer the raisins and 2/3 cup of water over medium heat for 5 minutes. In a bowl, combine sugars, cornstarch, cinnamon, allspice and salt. Gradually stir in the remaining 1 1/3 cup water. Add to the raisins, stirring until the mixture bubbles up., The delicate custard filling has a subtle and nuanced raisin flavor. And, the juicy plumped raisins provide a nice texture contrast to the smooth custard and the airy meringue. I’m definitely going to make this pie again—and I don’t plan to wait until a funeral to serve it..