Red Currant and Raspberry Pie

• All-purpose flour, for dusting
• Pate Brisee (page 322)
• 10 ounces (2 cups) fresh red currants, stems removed
• 10 ounces (about 2 cups) fresh raspberries
• 1/4 cup instant tapioca
• Finely grated zest and fresh juice of 1 lemon
• 1 cup granulated sugar
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg, for egg wash
• 1 tablespoon milk, for egg wash
• Coarse sanding sugar, for sprinkling

1. On a lightly floured surface, roll out 1 disk of dough to a 14-inch round, 1/8 inch thick.
2. Fit dough into a 10-inch pie plate.
3. Refrigerate or freeze until firm, about 30 minutes.
4. In a medium bowl, gently toss together currants, raspberries, tapioca, lemon zest and juice, and granulated sugar to coat.
5. Pour mixture into pie plate, piling fruit in center.
6. Dot filling with butter.
7. Preheat oven to 425F.
8. Roll out remaining disk of dough, as in step 1.
9. Whisk together egg and milk.
10. Brush edge of dough with some egg wash; place other round of dough on top, and trim to 1-inch overhang.
11. Crimp edges; refrigerate or freeze pie until firm, about 30 minutes.
12. Transfer to a parchment-lined rimmed baking sheet; cut a few steam vents in top of pie.
13. Brush with egg wash, and sprinkle with sanding sugar.
14. Bake 20 minutes.
15. Reduce heat to 350F.
16. Continue baking until juices are bubbling and crust is golden brown, about 40 minutes more.
17. Let pie cool completely on a wire rack before serving.

flour, brisee, fresh red currants, fresh raspberries, tapioca, lemon, sugar, unsalted butter, egg, milk, sanding sugar

Taken from www.epicurious.com/recipes/food/views/red-currant-and-raspberry-pie-389724 (may not work)