Raisin Pie
- 1 12 cups golden raisins
- 1 12 cups dark raisins
- 1 cup sugar
- 14 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
- 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 our half of the pate brisee 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 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 10-12 rows.
- Work quickly so dough remains cold and hold 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 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.
- Heat the oven to 425F 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 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.
golden raisins, raisins, sugar, flour, lemon, lemon juice, pate, egg yolk, heavy cream
Taken from www.food.com/recipe/raisin-pie-416941 (may not work)