This pie, which contains both dark and golden raisins, makes a traditional, delicious dessert for Thanksgiving or anytime.
- Servings: 8
Source: Holiday Baking 2002, Special Issue 2002
- 1 1/2 cups golden raisins
- 1 1/2 cups dark raisins
- 1 cup sugar
- 1/4 cup all-purpose flour, plus more for dusting
- Grated zest of 1 lemon
- 2 tablespoons fresh lemon juice
- Pate Brisee (Pie Dough) Pate Brisee (Pie Dough)
- 1 egg yolk
- 1 tablespoon heavy cream
Combine dark and golden raisins in a large bowl, cover with boiling water, and let soak for 15 minutes. Drain in a colander, discarding water, and return raisins to bowl. Add sugar, flour, lemon zest, and lemon juice to the raisins. Mix thoroughly, and set the pie aside to thicken for about 10 minutes.
On a lightly floured work surface, roll out half of the pate brisee to a 1/8-inch thickness, and drape over a 9-inch pie pan. The dough should just fit to the lip of the pan, with no overhang. Roll out remaining half pate brisee to a 1/8-inch thickness. Using a ruler, measure a 9-inch circle in center, marking lightly without cutting through dough. With a round 1/4-inch pastry tip (number 4 tip) or a straw, punch holes in dough making 10 to 12 rows. Work quickly, so dough remains cold and holes punch through easily.
Fill the prepared pie pan with the raisin mixture. With a pastry brush, gently brush the dough edges with cool water, and top with perforated dough, making sure it is centered. With scissors, trim excess dough so that it creates an overhang of 1/2 inch. Tuck the dough overhang under itself to sit just on top of rim. Refrigerate for 30 minutes.
Heat the oven to 425 degrees. In a small bowl, combine egg yolk and cream to make a glaze. Brush pie sparingly with the glaze.
Place pie on a baking sheet and transfer to oven. Bake for 20 minutes, reduce oven temperature to 375 degrees. and bake 35 to 40 minutes more. If pie starts to get too brown, drape a piece of aluminum foil over top. Remove from oven to wire rack, and let cool.