Rum-Raisin Pie

Directions

1. 1
   Turn out dough onto a lightly floured work surface.
2. 2
   Roll out to a 22-inch round, a bit less than 1/4-inch thick; fit into a 9-inch glass pie plate.
3. 3
   Trim dough flush with edge of pie plate, then make 1/2-inch cuts at 3/4-inch intervals all around edge.
4. 4
   Bend every other tab of crust forward.
5. 5
   Refrigerate until firm, about 30 minutes.
6. 6
   Preheat oven to 400F Line shell with parchment paper, leaving a 1-inch overhang.
7. 7
   Fill with pie weights.
8. 8
   Bake until edge of crust begins to turn golden, about 15 minutes.
9. 9
   Remove parchment and weights.
10. 10
    Reduce oven temperature to 375F Bake until.
11. 11
    pale golden, 15-20 minutes.
12. 12
    Let cool on a wire rack.
13. 13
    Bring 3 cups cream almost to a boil in a medium saucepan.
14. 14
    Remove from heat.
15. 15
    Meanwhile, whisk together sugar, eggs, egg yolks, and salt in a medium bowl.
16. 16
    Slowly pour into hot cream , whisking constantly until combined; return cream mixture to saucepan.
17. 17
    Cook over medium-low heat, stirring constantly with a wooden spoom until mixture is thick enough to coat the back of the spoon and hold a line when you drag a finger through it, 10-12 minutes.
18. 18
    Stir in rum.
19. 19
    Remove from heat; set aside.
20. 20
    Separate any raisins that are stuck together.
21. 21
    Arrange raisins in an even layer on bottom of cooled crust.
22. 22
    Carefully pour in hot custard.
23. 23
    Bake until center is set 25-30 minutes.
24. 24
    Let cool on a wire rack.
25. 25
    Before serving, pur remaining 2/3 cup cream and the confectrioners' sugar in the bowl of an electric mixer fitted with the whisk attachement Beat on medium-high speed until soft peaks form.
26. 26
    Serve pie with whipped cream.
27. 27
    Pie can be refrigerated, loosely covered, up to 3 days.