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1
Blend flour and salt in processor.
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2
Add shortening and butter and cut in using several on/off turns.
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3
Add cheese and cut in until shortening and butter resemble small peas.
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4
With machine running, gradually blend in enough water until soft moist clumps form.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic and chill at least 2 hours and up to 2 days.
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7
Mix apples, raisins, brown sugar, 1/3 cup sugar, flour, lemon juice and spices in large bowl.
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8
Let stand 30 minutes at room temperature.
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9
Preheat oven to 400F.
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10
Remove dough from refrigerator and let stand 15 minutes.
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11
Spoon fruit and any accumulated juices into 13x9-inch oval baking dish.
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12
Dot fruit with 3 tablespoons butter.
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13
Roll out dough on floured surface to oval about 1/2 inch larger than baking dish.
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14
Fold in 1/2 inch of edge to form double-thick border; crimp.
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15
Cut out 1-inch-wide hole from center of crust.
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16
Using tart pan bottom as aid, lift dough and place atop fruit.
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17
Tuck in dough around edges.
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18
Bake pie 15 minutes.
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19
Brush crust with egg glaze.
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20
Top with 2 teaspoons sugar.
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21
Reduce oven temperature to 375F.
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22
Bake pastry until golden, about 35 minutes.
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23
Cool on rack 15 minutes.
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24
Serve warm.
