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Ingredients
- 1Â 1/2 c. golden brown raisins
- 1Â 1/2 c. dark raisins
- 1 c. sugar
- 1/4 c. all-purpose flour
- 2 Tbsp. fresh lemon juice
- Â Â Zest of 1 lemon - 1 generous tspn
- 1 x egg yolk
- 1 Tbsp. heavy cream
- Â Â Vegetable-oil cooking spray
- 2Â 1/2 c. all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 c. cool unsalted butter in small pcs
Directions
- Combine the dark and golden brown raisins in a large bowl, cover with boiling water, and let soak for 15 min. Drain in a colander, discarding water, and return raisins to bowl. To the raisins, add in sugar, flour, lemon juice, and lemon zest. Mix thoroughly, and set aside to thicken for about 10 min.
- To make the pate brisee, place the flour, salt, and sugar in a food processor, and process for a few seconds to combine. Add in the butter; process till the mix resembles coarse meal, about 8 to 10 seconds. If making by hand, place the dry ingredients in a large bowl. Add in the butter, and blend with a pastry cutter till the mix resembles a coarse meal. Add in 1/4 to 1/2 c. ice water in a slow steady stream through the feed tube of a food processor with the machine running, just till the dough holds together. Don't process the dough for more than 30 seconds. If making by hand, mix the dough with a wooden spoon, adding the water and mixing till the dough just holds together. Turn the dough out onto a piece of plastic wrap. Press the dough into a flattened circle, and wrap it in the plastic; chill the dough for at least 1 hour. The dough may be double-wrapped in plastic and frzn for several months. (Makes 1 lb., 5 ounces)
- Spray a 9-inch metal pie pan lightly with vegetable-oil spray, and set aside. On a lightly floured work surface, roll out half of the pate brisee to a 1/8-inch thickness, and drape over a 9-inch pie pan. The dough should just fit to the lip of 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 possibly a straw, punch holes in dough making 10 to 12 rows. Work quickly, so dough remains cool and holes punch through easily.
- Fill the prepared pie pan with raisin mix. With a pastry brush, gently brush the dough edges with cold water and top with perforated dough, making sure it is centered. With scissors, trim excess dough so which it creates an overhang of 1/2 inch. Tuck the dough overhang under itself to just sit on top of rim. Chill for 30 min.
- Heat the oven to 425 degrees. Mix egg yolk and cream in a small bowl. Brush pie sparingly with the egg-yolk mix.
- Place pie on a baking sheet and transfer to oven. Bake for 20 min, reduce oven temperature to 375 degrees, and bake 35 to 40 min more. If pie starts to get too brown, drape a piece of aluminum foil over top. Remove from oven to wire rack, and let cold.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 8 servings | |
| Calories 652 | |
| Calories from Fat 214 | 33% |
| Total Fat 24.41g | 31% |
| Saturated Fat 15.14g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 303mg | 13% |
| Potassium 522mg | 15% |
| Total Carbs 107.81g | 29% |
| Dietary Fiber 3.6g | 12% |
| Sugars 62.35g | 42% |
| Protein 6.73g | 11% |
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