Name: Cranberry Raisin Pie
Cuisine: International
Ingredients: From David Leibowitz; I've been on the fence about rolling pastry on a lightly floured countertop versus between two sheets of parchment. Here, the parchment won out. If you choose to go that route, rather than rolling it out the traditional way, make sure the dough comes back to close to room temperature before rolling it out. I find it helps to unwrap the dough, then hold the disk so it's perpendicular to the counter, and rap it on the counter, turning it as you go. That helps soften just the edges of the dough, and prevents them from cracking when you roll it out.; The orange liqueur is pretty important for the taste, but fresh orange juice would work in its place.; FOR THE DOUGH:; 2 1/2 cups (350g) flour; 1 tablespoon sugar; 1/2 teaspoon salt; 1 cup (225g/8 ounces) unsalted butter, cubed and chilled; 6 to 8 tablespoons (90-125ml) ice water; FOR THE FILLING:; 2 cups (270g) raisins, dark or light, soaked for 2 hours in water; 4 cups (440g) fresh or frozen (thawed) cranberries; 1 cup (200g) sugar; 2 tablespoons flour; 1/4 cup (60ml) orange liqueur, such as Grand Marnier, Cointreau, or Triple Sec; zest of one orange; FOR THE EGG WASH:; 1 egg yolk; 2 teaspoons milk

Ingredients

From David Leibowitz

I've been on the fence about rolling pastry on a lightly floured countertop versus between two sheets of parchment. Here, the parchment won out. If you choose to go that route, rather than rolling it out the traditional way, make sure the dough comes back to close to room temperature before rolling it out. I find it helps to unwrap the dough, then hold the disk so it's perpendicular to the counter, and rap it on the counter, turning it as you go. That helps soften just the edges of the dough, and prevents them from cracking when you roll it out.

The orange liqueur is pretty important for the taste, but fresh orange juice would work in its place.

FOR THE DOUGH:

2 1/2 cups (350g) flour

1 tablespoon sugar

1/2 teaspoon salt

1 cup (225g/8 ounces) unsalted butter, cubed and chilled

Method

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1.
Make the pie dough, mix the flour, sugar, & salt in the bowl of a stand mixer with the paddle attachment. Add the chilled butter and mix the dough til the butter is the size of peas. 2. Add 6 T (90ml) ice water and mix until the dough begins to come together. If necessary, add 1 - 2 more T water. Turn out on a work surface. Divide the dough into 2 portions, one slightly larger than the other, shape into disks, wrap in plastic wrap & refrigerate for at least 1 hr. 3. Preheat the oven to 400°F (200°C). 4. Make the filling by draining the raisins and squeezing them to get out excess liquid. In a lg bowl, mix them with the cranberries, sugar, flour, orange liqueur & zest. 5. Remove dough from the refrigerator and let come to cool room temperature. Unwrap the smaller disk of dough, then roll it between 2 pieces of parchment til it's a 12" (30cm) round. Place it in a pie dish. 6. Transfer the cranberry filling into the bottom of the pie shell. 7. Roll the second disk of dough into a 14" (35cm) round between 2 sheets of parchment. Brush edges of the dough in the pie dish with water, then transfer the sheet of pie dough, to cover the fruit in the pie. Tuck the edges of the top piece of dough under the rim of the bottom round of dough in the pie dish. Crimp the edges. 8. Make the egg wash by mixing the egg yolk with the milk and brush it over the top of the pie. Cut 6 vent holes in the top, place the pie on a foil or parchment lined baking sheet (to catch any drips), and bake the pie in the oven until the top is browned and the juices from the filling are thick and bubbly, 1 hour. You can stick a knife in the center to check to make sure the cranberries are cooked, although you want to make sure the juices are thick. If the top of the pie browns too quickly, before the filling is cooked, drape a sheet of foil over the top to prevent it from getting too dark. Serve with ice cream.

Cranberry Raisin Pie

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