RAISIN PIE
One 9-inch double-crust pie
Please read About Crusts Baked with Fillings.
Prepare:
- 1 recipe Basic Pie or Pastry Dough, All-Butter Pie or Pastry Dough, or a double recipe Cream Cheese Pastry Dough
Combine in a medium saucepan and bring to a boil over high heat:
- 4 cups (1 ½ lb or 680g) raisins or 2 cups dark raisins plus 2 cups golden raisins
- 2 ½ cups (590g) water
Reduce the heat and simmer gently for 5 minutes. Remove from the heat. Mix thoroughly, then stir into the raisins:
- 1 cup packed (230g) brown sugar
- ¼ cup (30g) all-purpose flour
- (¾ teaspoon ground cinnamon)
- ½ teaspoon salt
Add and bring to a simmer over medium heat, stirring constantly:
- 3 tablespoons (45g) butter, cut into small pieces
- 1 tablespoon (15g) lemon juice or any kind of vinegar
Continue to simmer for 1 minute. Let cool to room temperature.
Line a 9-inch pie pan with half the dough. Pour the filling into the bottom crust. Cover with a pricked or vented top crust or a lattice, and freeze the pie for 15 minutes or refrigerate for 1 hour to chill the crust. Position a rack in the lower third of the oven. Preheat the oven to 400°F.
For a bronzed crust, brush the top of the pie with:
- (1 large egg, beaten with 1 teaspoon water)
Bake the pie until the crust is richly browned and the filling is bubbly, 40 to 45 minutes. Let cool completely on a rack. The pie can be stored at room temperature for up to 2 days. Serve with:
- Whipped Cream or vanilla ice cream