Sorrel and Raisin Pie

by Daniel Rogov

pie crust for one 9" (23 cm) covered pie
300 gr. sorrel leaves, with stems removed, chopped
(if sorrel is unavailable, substitute 450 gr. spinach)
100 gr. each sultanas and seedless raisins
1/2 cup brown sugar
1 tsp. ground cinnamon
1/4 tsp. grated nutmeg
2 eggs, beaten with 1 Tbsp. water
sweet cream, as required*

Roll out the pastry dough and fill a 9" (23 cm) pie tin with the larger portion. Chill well.

Combine the sorrel with the sultanas, raisins, sugar, cinnamon and nutmeg and mix well. Fill the chilled pie crust with this mixture. Cover the pie with the remaining pastry, pinching the crusts together. Brush the top with the egg mixture, pierce the crust twice with a fork and bake in a hot oven until the top is well browned (about 25 minutes). Serve hot with light cream or well chilled with heavy cream.

Serves 4-6.

* Note: If serving the pie with a meat-based meal, substitute parve cream for the sweet cream.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.