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.

　　

Ingredients

Makes one 9-inch pie

　　All-purpose flour, for dusting

　　Pâte Brisée (page 322)

　　2 1/2 heaping cups mixed dark and golden raisins

　　2 cups ice water

　　2 tablespoons cornstarch

　　3/4 cup sugar

　　3 tablespoons cider vinegar

　　1/2 teaspoon salt, plus a pinch

　　1 1/2 teaspoons ground cinnamon

　　2 tablespoons unsalted butter

　　1 large egg yolk, for egg wash

　　1 tablespoon milk, for egg wash

　　Vanilla ice cream, for serving (optional)

　　

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.

　　Martha Stewart's New Pies and Tarts