Raisin Pie

This pie, which contains both dark and golden raisins, makes a traditional, delicious dessert for Thanksgiving or anytime -

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 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
• 1  grated lemon, zest of
• 2  tablespoons fresh lemon juice
•  pate, brisee
• 1  egg yolk
• 1  tablespoon heavy cream

Directions

1. 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.
2. On a lightly floured work surface, roll our half of the pâte brisée to 1/8-inch thickness, and drape over a 9-inch pie pan. The dough should just fit to the lip of the the pan, with no overhang. Roll out remaining half pâte brisée 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 10-12 rows. Work quickly so dough remains cold and hold punch through easily.
3. 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 centrered. 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.
4. Heat the oven to 425°F In a small bowl, combine egg yolk and cream to make a glaze. Brush pie sparingly with the glaze.
5. Place pie on a baking sheet and transfer to oven. Bake for 20 minutes, reduce oven temperature to 375F, and bake 35-40 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.