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