1 double-crust pie dough
1/2 cup milk, whole or low-fat
2 tablespoons cornstarch
2 cups golden raisins
1/2 cup plus 1 tablespoon sugar
1 cup water
4 tablespoons unsalted butter
12 teaspoon lemon zest
1 large egg white, lightly beaten
- Adjust oven rack to lowest position and heat oven to 425 degrees. Line 9-inch pie plate with 1 dough round and refrigerate for 30 minutes.
- Whisk milk and cornstarch in measuring cup until no lumps remain. Bring raisins, ½ cup sugar, and water to boil in large saucepan over medium-high heat. Remove from heat and whisk in milk mixture, butter, and zest.
- Pour filling into chilled pie shell. Brush edges of dough with 1/3 egg white and top with remaining dough round. Seal and crimp edges. Brush top of dough with remaining egg white and sprinkle with remaining sugar. Using paring knife, cut four vents in top of dough.
- Bake until light golden, about 20 minutes, then decrease oven temperature to 375 degrees and continue to bake until golden brown, 20 to 25 minutes. Cool on wire rack for at least 1 hour. Serve. (Pie can be wrapped in plastic and refrigerated for 2 days.)