Instructions: Combine the dark and golden raisins in a large bowl, cover with boiling water, and let soak for 15 minutes. Drain in a colander, discarding water, and return raisins to bowl. To the raisins, add sugar, flour, lemon juice, and lemon zest. Mix thoroughly, and set aside to thicken for about 10 minutes.

To make the pate brisee, place the flour, salt, and sugar in a food processor, and process for a few seconds to combine. Add the butter; process until the mixture resembles coarse meal, about 8 to 10 seconds. If making by hand, place the dry ingredients in a large bowl. Add the butter, and blend with a pastry cutter until the mixture resembles a coarse meal. Add 1/4 to 1/2 cup ice water in a slow steady stream through the feed tube of a food processor with the machine running, just until the dough holds together. Do not process the dough for more than 30 seconds. If making by hand, mix the dough with a wooden spoon, adding the water and mixing until the dough just holds together. Turn the dough out onto a piece of plastic wrap. Press the dough into a flattened circle, and wrap it in the plastic; refrigerate the dough for at least 1 hour. The dough may be double-wrapped in plastic and frozen for several months. (Makes 1 pound, 5 ounces)

Spray a 9-inch metal pie pan lightly with vegetable-oil spray, and set aside. On a lightly floured work surface, roll out half of the pate brisee to a 1/8-inch thickness, and drape over a 9-inch pie pan. The dough should just fit to the lip of the pan, with no overhang. Roll out remaining half pate brisee to a 1/8-inch thickness. Using a ruler, measure a 9-inch circle in center, marking lightly without cutting through dough. With a round 1/4-inch pastry tip (number 4 tip) or a straw, punch holes in dough making 10 to 12 rows. Work quickly, so dough remains cold and holes punch through easily.

Fill the prepared pie pan with raisin mixture. With a pastry brush, gently brush the dough edges with cool water and top with perforated dough, making sure it is centered. With scissors, trim excess dough so that it creates an overhang of 1/2 inch. Tuck the dough overhang under itself to just sit on top of rim. Refrigerate for 30 minutes.

Heat the oven to 425 degrees. Mix egg yolk and cream in a small bowl. Brush pie sparingly with the egg-yolk mixture.

Place pie on a baking sheet and transfer to oven. Bake for 20 minutes, reduce oven temperature to 375 degrees, and bake 35 to 40 minutes more. If pie starts to get too brown, drape a piece of aluminum foil over top. Remove from oven to wire rack, and let cool.

This recipe yields 8 servings.

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