Cranberry Raisin Pie
- Yield: Makes one 9-inch double-crust pie
- All-purpose flour, for dusting
- Pate Brisee
- 2 cups fresh cranberries
- 1 1/2 cups golden raisins
- 1/2 cup sugar, or to taste
- 1/4 cup pure maple syrup
- 1/2 teaspoon pure vanilla extract
- Dash of brandy
- Grated zest of 1 orange
- 2 tablespoons cold unsalted butter, cut into small pieces
Line a baking sheet with parchment paper; set aside. Lightly dust a clean work surface with flour, and roll each disk of dough into an 11-inch circle. Press one circle into a 9-inch pie plate. From the remaining pastry, cut as many 1/2-inch lattice strips as possible. Transfer strips to prepared baking sheet. Transfer bottom crust and strips to refrigerator until chilled.
Preheat oven to 425 degrees. Line a second baking sheet with parchment paper; set aside. Place cranberries and raisins in a large mixing bowl. Add sugar, maple syrup, vanilla, brandy, and orange zest. Toss to combine. Pour into chilled bottom crust. Dot top with butter. Weave pastry strips over top to make lattice. Trim and crimp edges as desired.
Bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until crust is golden brown and juices in center of pie bubble, 35 to 40 minutes. Cool before serving.