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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
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) |
Directions:
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 350° for 50 to 55 minutes or until golden. Top with cheese, if desired.
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