Spirited Fruit Pie

• 1/2 cup raisins
• 1/2 cup brandy
• 1 (15-ounce) package refrigerated piecrusts, divided
• 4 cups peeled, coarsely chopped Granny Smith apple
• 2 cups peeled, coarsely chopped pear
• 1 1/2 tablespoons fresh lemon juice
• 2/3 cup firmly packed dark brown sugar
• 1/4 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 vanilla bean, halved
• 1/4 cup butter
• 1 egg, lightly beaten
• 1 tablespoon water
• 1 tablespoon sugar
• Cheddar cheese slices (optional)

1. Combine raisins and brandy; cover and let stand at room temperature 8 hours. Drain raisins, discarding brandy.
2. Roll 1 piecrust into a 12-inch circle on a floured surface; fit pastry into a 9 1/2-inch deep-dish pieplate.
3. Combine apple and pear; add lemon juice, tossing lightly. Combine brown sugar and next 4 ingredients; add to fruit mixture. Scrape seeds from vanilla bean. Melt butter in a large skillet; add fruit mixture, and cook until mixture is slightly softened. Stir in raisins and vanilla seeds. Spoon into pastry shell.
4. Roll remaining piecrust into a 12-inch circle on a floured surface. Place on top of fruit mixture. Fold edges under, and crimp. Combine egg and water, stirring well. Brush pastry with egg mixture, and sprinkle with 1 tablespoon sugar. Bake at 350u0b0 for 50 to 55 minutes or until golden. Top with cheese, if desired.

raisins, brandy, apple, pear, lemon juice, brown sugar, sugar, allpurpose, salt, ground cinnamon, vanilla bean, butter, egg, water, sugar, cheddar cheese

Taken from www.myrecipes.com/recipe/spirited-fruit-pie (may not work)