Page 404 - Pie Squared

cubes (about 4 cups)

1 cup (113 g) chopped toasted pecans

1 cup (149 g) golden raisins, plumped in ¼ cup hot water for 30 minutes and
drained

¼ cup (30 g) all-purpose flour

1 cup packed (213 g) dark brown sugar

1 cup (240 ml) heavy cream

½ cup (156 g) maple syrup

2 tablespoons brandy or bourbon, optional
1 teaspoon grated orange zest

1½ tablespoons ground cinnamon

½ teaspoon allspice

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

¼ teaspoon freshly ground black pepper

3 tablespoons (42 g) unsalted butter, cubed

EGG WASH AND GLAZE

1 egg yolk

1 tablespoon water

1 cup (113 g) powdered sugar
¼ cup (60 ml) heavy cream

For the crust: In the food processor, pulse the flour, butter,

shortening, and salt until the fats are in small pieces coated with
flour, about 15 times. Add the water and vodka (if using) all at once
and process until the mixture almost forms a ball. Form the dough
into a 6- by 4-inch rectangle using plastic wrap and a bench scraper

to firmly press the dough into a cohesive form. Wrap tightly and
refrigerate a minimum of 4 hours.
Remove the dough from the refrigerator and allow it to warm