Bill's Recipes

Raisin Pie (Martha Stewart's)

1½ cups golden raisins
1½ cups dark raisins
1 cup sugar
¼ cup flour
zest of 1 lemon
2 tablespoon fresh lemon juice
4 cups boiling water
2 pie crusts, chilled
Glaze: 1 egg plus heavy cream, well mixed.

Preheat oven to 425º. Soak raisins in boiling water until plump. Drain. Stir into raisins the sugar, flour, lemon juice and lemon zest.

Put holes (about half-dime sized) in top pastry crust. Fill standard 9" pie pan with raisin mixture. Leave about½"-½" overhang in top crust; roll under itself to form thick edge of crust.

Brush glaze on top crust. Bake at 425ºF for 20 minutes. Reduce heat to 375ºF, bake for 30-35 minutes more.

Variant: 1 cup of each type of raisins, plus 1 cup chopped dried apricots.