"Author: Ruthie's Cooking Corner

1. 2½ cups + 3T. Unbleached all-purpose flour
2. ½ tsp. Salt
3. ½ cup Solid vegetable shortening, chilled, cut into pieces
4. 6 Tablespoon + 3 Tablespoon Unsalted butter, chilled, cut into ½” pieces
5. 6 oz. Extra-sharp cheddar cheese, coarsely shredded
6. 2/3 cup Ice Water
7. 4 lbs. Granny Smith apples, peeled, cored, thinly sliced
8. 2/3 cups Raisins
9. ½ cup brown sugar, packed
10. 1/3 cup + 2 t. Sugar
11. 2 Tablespoon Fresh lemon juice
12. ¾ tsp. Ground cinnamon
13. ½ tsp. Ground ginger
14. ¼ tsp. Ground nutmeg
15. 1 Egg, beaten with 1 Tablespoon water for glaze

For crust: Blend flour and salt in processor. Add shortening and butter and cut in. Add cheese and cut in until shortening and butter resembles small peas. With machine running, gradually blend in enough water until soft moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours.

For fruit: Mix apples, raisins, brown sugar, ⅓ cup sugar, flour, lemon juice and spices in large bowl. Let stand 30 min. at room temperature. Preheat oven to 400°F. Remove dough from refrigerator and let stand 15 min. Spoon fruit and any accumulated juices into 13x9” oval baking dish. Dot fruit with 3 tablespoons butter. Roll out dough on floured surface to oval about ½” larger than baking dish. Fold in ½” of edge to form double-thick border; crimp. Cut out 1” wide hole from center of crust. Using tart pan bottom as aid, lift dough and place atop fruit. Tuck in dough around edges. Bake pie 15 min. Brush crust with egg glaze. Top with 2 t. sugar. Reduce oven temperature to 375°F. Bake pastry until golden, about 35 min. Cool on rack 15 min. Serve warm."