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1
On a lightly floured surface, roll out 1 disk of dough to a 12-inch round.
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2
Fit dough into a 9-inch pie plate.
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3
Refrigerate or freeze until firm, about 30 minutes.
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4
In a medium saucepan, combine raisins, ice water, cornstarch, sugar, vinegar, 1/2 teaspoon salt, the cinnamon, and butter.
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5
Bring to a gentle boil.
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6
Let boil until very thick, stirring constantly, 2 to 3 minutes.
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7
Remove from heat and let cool slightly.
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8
Preheat oven to 425F.
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9
Pour raisin mixture into pie shell.
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10
On a lightly floured surface, roll remaining disk of dough as in step 1.
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11
Using a small round pastry tip, cut out eyelet patterns around edge of dough round.
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12
Lay round over raisin mixture.
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13
Trim dough, leaving a 1-inch overhang; press lightly to seal, then fold under and press again.
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14
Crimp as desired.
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15
Refrigerate or freeze until firm, about 30 minutes.
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16
In a small bowl, whisk together yolk, milk, and remaining pinch of salt.
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17
Brush over crust, and place pie on a parchment-lined rimmed baking sheet.
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18
Bake until crust is just golden, 20 minutes.
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19
Reduce heat to 375F.
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20
Bake until crust is golden and filling is bubbling, 35 to 40 minutes more.
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21
Transfer to a wire rack to cool.
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22
Serve with vanilla ice cream, if desired.
