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1
Combine dark and golden raisins in a large bowl, cover with boiling water, and let soak for 15 minutes.
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2
Drain in a colander, discarding water, and return raisins to bowl.
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3
Add sugar, flour, lemon zest, and lemon juice to the raisins.
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4
Mix thoroughly, and set the pie aside to thicken for about 10 minutes.
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5
On a lightly floured work surface, roll our half of the pate brisee to 1/8-inch thickness, and drape over a 9-inch pie pan.
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6
The dough should just fit to the lip of the the pan, with no overhang.
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7
Roll out remaining half pate brisee to a 1/8-inch thickness.
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8
Using a ruler, measure a 9-inch circle in center, marking lightly without cutting through dough.
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9
With a round 1/4-inch pastry tip (number 4 tip) or a straw, punch holes in dough making 10-12 rows.
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10
Work quickly so dough remains cold and hold punch through easily.
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11
Fill the prepared pie pan with the raisin mixture.
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12
With a pastry brush, gently brush the dough edges with cool water, and top with perforated dough, making sure it is centrered.
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13
With scissors, trim excess dough so that it creates an overhang of 1/2-inch.
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14
Tuck the dough overhang under itself to sit just on top of rim.
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15
Refrigerate for 30 minutes.
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16
Heat the oven to 425F In a small bowl, combine egg yolk and cream to make a glaze.
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17
Brush pie sparingly with the glaze.
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18
Place pie on a baking sheet and transfer to oven.
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19
Bake for 20 minutes, reduce oven temperature to 375F, and bake 35-40 minutes more.
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20
If pie starts to get too brown, drape a piece of aluminum foil over top.
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21
Remove from oven to wire rack and let cool.
