Pear and Raisin Mince Pie with Lattice Crust

• 2 1/2cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) chilled unsalted butter, cut into 1-inch cubes
• 8 tablespoons (about) ice water
• 6 tablespoons orange marmalade
• 1/4 cup (packed) raisins
• 2 tablespoons sugar
• 2 tablespoons brandy
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 2 1/4 pounds firm Anjou or Bosc pears, peeled, cored, cut into 3/4-inch cubes
• 1 tablespoon cornstarch
• 1 egg yolk beaten with 2 teaspoons milk (for glaze)

1. Blend flour, salt and sugar in processor.
2. Add butter; using on/off turns, process until butter is cut into 1/4-inch pieces.
3. Add 6 tablespoons ice water.
4. Using on/off turns, blend until dough comes together, adding more water by tablespoonfuls if dough is dry.
5. Gather into ball; divide into 2 pieces.
6. Flatten pieces into disks; wrap in plastic.
7. Chill at least 30 minutes and up to 1 day.
8. Mix first 7 ingredients in bowl.
9. Mix in pears and cornstarch.
10. Position rack in center of oven; preheat to 400F.
11. Roll out 1 dough disk on lightly floured surface to 13- to 14-inch round.
12. Transfer to 9-inch-diameter glass pie dish; spoon in filling.
13. Roll out second dough disk to 12-inch round; using ruler as aid, cut dough into 3/4-inch-wide strips.
14. Lay strips over filling, spacing 3/4 inch apart.
15. Lay additional strips at right angle to first strips, forming lattice.
16. Trim overhang to 3/4 inch.
17. Fold dough edge and strip ends under; crimp to seal.
18. Brush dough strips (not edge) with yolk mixture.
19. Bake pie until crust is golden and pears are tender, about 50 minutes; cool.

flour, salt, sugar, butter, water, orange marmalade, raisins, sugar, brandy, vanilla, ground cinnamon, ground cloves, firm, cornstarch, egg yolk

Taken from www.epicurious.com/recipes/food/views/pear-and-raisin-mince-pie-with-lattice-crust-104044 (may not work)