If you’re looking to serve-up a truly nontraditional pie this holiday season, this recipe has got you covered. Fennel might seem an odd addition to pie, but when combined with sweet raisins, the flavor and texture is unbeatable.

Instructions:
The crust

1. Mix together the flour and salt. Add in butter and olive oil, cutting with a pastry cutter until it resembles coarse cornmeal.
2. Stir in ¼ cup of cold water and vinegar in a bowl, then add to the flour mixture until a pliable (non-sticky) dough forms.
3. Form dough into a ball, dust with flour, and roll into a 12-inch circle. Center the dough on a 9-inch pie plate, and fold excess dough under itself to form a lip that stands up on the rim of the plate. Lay a towel over the crust.

The filling

1. Melt butter in a large skillet on medium heat and add in the fennel. Stir often until fennel is softened and sweet (about 10 minutes). Let cool for 10 minutes.
2. Put sugar, eggs and yolks, flour, lemon zest, nutmeg, and salt in a food processor. Mix until smooth, then add raisins and pulse to incorporate. Scrape the sides of the skillet into the food processor, and pulse two or three more times until the fennel is chopped into fine bits.
3. Pour the mixture into the pie crust and bake at 350 degrees for about 45 minutes. Let cool before slicing.

Note: This pie will stay fresh in a tight container in the fridge for up to 2 days.