Raisin Pie (Pies)

 

                This is a Saturday-night supper kind of pie, after the homemade macaroni and cheese with ham, the fresh steamed brocoli, and tomato salad.

One 9-inch double-crust pie

• Old-Fashioned Dough, click here for the recipe
• 1 cup packed brown sugar
• 3 tablespoons cornstarch
• 1½ cups cold water
• ½ cup freshly squeezed orange juice
• 2 teaspoons grated orange peel
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon grated lemon peel
• 2 cups dark seedless raisins, rinsed and patted dry with a kitchen towel
• Egg glaze by beating together well 1 large egg and 3 tablespoons cold water

1. In a nonaluminium 3- quart saucepan, combine the brown sugar and cornstarch ; stir in the cold water, orange juice and peel, and lemon juice and peel.
2. Add the raisins ; cook over medium heat, stirring frequently, until the mixture thickens and comes to a boil.
3. Continue cooking and stirring for 1 minute ; remove the pan from the heat and let cool to room temperature.
4. Preheat oven to 425F (220C).
5. Line the pie plate with the bottom crust and pour the filling into it.
6. Trim the bottom crust to a ½-inch overhang.
7. Arrange the top crust over the filling ; leave a 1-inch edge.
8. Fold the top crust under under the edge of the bottom crust and flute the edges decoratively, pressing together with your thumb and forefinger ; brush the top with the egg glaze.
9. With a sharp knife, make five or six 1½-inch long steam vents around the center of the top crust.
10. Bake the pie for 15 minutes ; reduce the oven temperature to 350F (180C) and continue to bake the pie for 40 minutes, or until the pastry is golden brown and the juices are bubbling.
11. Let the pie cool completely on a wire rack before serving it.

BON APPÉTIT