In a small bowl, combine raisins and brandy; cover and let stand at room temperature overnight.
Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the brown sugar, flour, cinnamon, nutmeg and pepper. Add the apples, lemon juice and raisin mixture; toss to coat. Transfer to pastry.
Combine flour and sugar in a food processor. Add butter; cover and pulse until coarse crumbs form. Add cheese and almonds; pulse just until combined. Sprinkle over filling.
Bake at 375° for 50-60 minutes or until apples are tender and topping is golden brown. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Serve warm with ice cream. Yield: 8 servings.