Spirited Fruit Pie

1. 1

   Combine raisins and brandy; cover and let stand at room temperature 8 hours. Drain raisins, discarding brandy.

2. 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. 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. 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 350u00b0 for 50 to 55 minutes or until golden. Top with cheese, if desired.

No additional tips available.