Raisin Pie
This dessert is a specialty of Pennsylvania Dutch country. Chock-full of dark and golden raisins, and flavored with cinnamon, the pie has become a Martha Stewart Living reader favorite since the recipe was first published in the magazine.
Recipe information
Yield
Makes one 9-inch pie
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Preheat oven to 425°F. 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.
Step 4
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 375°F. 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.
