Raisin Pie

• All-purpose flour, for dusting
• Pate Brisee (page 322)
• 2 1/2 heaping cups mixed dark and golden raisins
• 2 cups ice water
• 2 tablespoons cornstarch
• 3/4 cup sugar
• 3 tablespoons cider vinegar
• 1/2 teaspoon salt, plus a pinch
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter
• 1 large egg yolk, for egg wash
• 1 tablespoon milk, for egg wash
• Vanilla ice cream, for serving (optional)

1. On a lightly floured surface, roll out 1 disk of dough to a 12-inch round.
2. Fit dough into a 9-inch pie plate.
3. Refrigerate or freeze until firm, about 30 minutes.
4. In a medium saucepan, combine raisins, ice water, cornstarch, sugar, vinegar, 1/2 teaspoon salt, the cinnamon, and butter.
5. Bring to a gentle boil.
6. Let boil until very thick, stirring constantly, 2 to 3 minutes.
7. Remove from heat and let cool slightly.
8. Preheat oven to 425F.
9. Pour raisin mixture into pie shell.
10. On a lightly floured surface, roll remaining disk of dough as in step 1.
11. Using a small round pastry tip, cut out eyelet patterns around edge of dough round.
12. Lay round over raisin mixture.
13. Trim dough, leaving a 1-inch overhang; press lightly to seal, then fold under and press again.
14. Crimp as desired.
15. Refrigerate or freeze until firm, about 30 minutes.
16. In a small bowl, whisk together yolk, milk, and remaining pinch of salt.
17. Brush over crust, and place pie on a parchment-lined rimmed baking sheet.
18. Bake until crust is just golden, 20 minutes.
19. Reduce heat to 375F.
20. Bake until crust is golden and filling is bubbling, 35 to 40 minutes more.
21. Transfer to a wire rack to cool.
22. Serve with vanilla ice cream, if desired.

flour, brisee, golden raisins, water, cornstarch, sugar, cider vinegar, salt, ground cinnamon, unsalted butter, egg yolk, milk, vanilla ice cream

Taken from www.epicurious.com/recipes/food/views/raisin-pie-389793 (may not work)