5. Preheat the oven to 220°C or 425°F.

Roll out the other smaller dough (Pic 44) into a triangular evenly (Pic 45) with the length the same as the diameter of the pie pan (Pic 46, 47).

Use a cookie cutter and cut the crust into stripes 1/2 inch in width each (Pic 48).

Brush some water on top of the fillings to help the stripes stick to the raisins (Pic 49).

Lay out half of the strips evenly on the top of the fillings 1/2 inch apart (Pic 50).

Fold up every other strips (Pic 51).

In the middle of the pie, lay out another strip 90 degree across (Pic 52).

Fold back the strips gently (Pic 53), then fold up the remaining strips, lay out another strip across 1/2 inch apart (Pic 54).

Repeat until the criss-crossing design is complete (Pic 55, 56).

Trim the excess piecrust at the edge (Pic 57).

Seal the upper and lower piecrust and make a decorative edge. Let the pie sit for about 30 minutes (Pic 58, 59).