Pie Crust: In
a food processor, place the flour, salt, and sugar and process until
combined. Add the butter and process until the mixture looks like
coarse crumbs. Pour 1/4 cup (60 ml) water in a slow, steady stream,
through the feed tube until the dough just holds together when pinched. If
necessary, add more water. Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening
each half into a disk, cover with plastic
wrap, and refrigerate for about one hour, or until firm.
After the dough has chilled,
remove one portion from the fridge and place on a lightly floured surface. Roll
the pastry into a 12 inch (30 cm) circle. (To prevent the
pastry from sticking to the counter and to ensure even thickness, keep
lifting up and turning the pastry a quarter turn as you roll (always roll from
the center of the pastry outwards).) Fold
the dough in half and transfer to a 9 inch (23 cm)
pie pan. Tuck the overhanging
pastry under itself, crimping as desired. Cover and refrigerate for
about 30 minutes before filling.
Then remove the second round of pastry and roll it into a 12 inch (30 cm)
circle. Using a 2 1/2 inch (6 cm) heart shaped cookie cutter, cut out about 20
hearts. Place the hearts on
a parchment paper-lined baking sheet, cover with plastic wrap, and place in the
refrigerator for about 30 minutes.
Raisin Filling: Place the raisins, water, orange juice, and lemon juice in a
saucepan and bring to a boil. Add the cranberries and cook until their skins
pop, about 3-5 minutes. Remove from heat, add the apples, sugar, candied peel,
nuts, orange rind, ground cinnamon and salt, and let cool.
Preheat oven to
425 degrees F (215 degrees C). Pour the filling into the pie pan lined with
pastry. Cut 1 tablespoon of butter into small pieces and sprinkle over the
filling. Then, in a
small bowl, whisk together one egg and 1 tablespoon cream. Lightly brush the
edges of the pastry with the egg wash. Starting at the outside edge of the pie,
place the cut out pastry hearts in a circular pattern on top of the filling,
making sure the edges of the hearts are touching. Once the top of the pie is
completely covered with the pastry hearts, brush the entire surface with the egg
wash, making sure that it does not pool. Sprinkle with sugar. Bake until the
crust is set and golden brown, about 30 - 35 minutes. Remove from oven and let
cool slightly. Best served warm.
Makes 1 - 9
inch (23 cm) pie.