Page 203 - United States of Pie

4 tablespoons (½ stick) unsalted butter
2 large eggs
1 teaspoon vanilla extract

1 /8 teaspoon ground cinnamon
½ teaspoon instant coffee granules
½ cup sugar
3 tablespoons cornstarch
Pinch of kosher salt

Place the raisins in the freezer and chill them for about 30 minutes
(this will make them easier to chop).
Preheat the oven to 375°F.

On a well-floured surface, roll out the dough until it is about /8-inch
1
thick and will fit a 9-inch pie plate. Gently pick up the dough, center it
over the pie plate, and ease it into the plate. Trim the edges of the
dough, leaving a 1-inch overhang. Fold the edges under, and then
decoratively crimp the perimeter. Return the pie shell to the
refrigerator to chill until the filling is ready.

Remove the raisins from the freezer and combine them with the
flour in a small bowl. Toss well to coat. (The addition of the flour dries
the raisins out a bit and makes them easier to chop.) Roughly chop
the raisins either by pulsing them in a food processor or a blender, or
by chopping them by hand with a very sharp knife.
Combine the chopped raisins, heavy cream, chocolate, and butter
in the top of a double boiler. Place the pan over simmering water,

and stir until the chocolate has melted. Remove the pan from the
heat.
In a medium-size bowl, mix together the eggs, vanilla, cinnamon,
instant coffee granules, sugar, cornstarch, and salt. Add this to the
chocolate mixture, stirring to mix well.
Remove the pie shell from the refrigerator, and pour the filling into

the shell. Bake for 35 to 40 minutes, until the filling is set. Shake the
pie plate lightly to test this; the filling should jiggle only slightly. If the
filling is not set yet, return the pie to the oven and continue to bake it
for 5 to 10 minutes, checking it at 5 minutes. Remove the pie from
the oven, and let it cool to room temperature before enjoying.