Ingredients
2-1/2 cups all-purpose flour1/2 teaspoon salt1 cup cold butter1/2 cup ice waterFILLING:1 cup raisins1/2 cup apple brandy1/2 cup sugar1/4 cup all-purpose flour1/2 teaspoon ground cinnamon1/4 teaspoon salt1/4 teaspoon ground nutmeg4 cups cubed peeled fresh pears2 tablespoons lemon juice2 tablespoons butter
Preparation
In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for at least 1 hour or until easy to handle.
Meanwhile, preheat oven to 400°. In a small saucepan over low heat, cook raisins in brandy until raisins are plump, 13-15 minutes. Strain, reserving liquid. Set raisins aside.
In a large bowl, combine the sugar, flour, cinnamon, salt and nutmeg. Add the pears, lemon juice, reserved raisins and 1/2 teaspoon of reserved liquid.
On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll out remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil.
Bake until bubbly, 45-55 minutes. Cool on a wire rack for at least 30 minutes.
