The sweetness of the pears enhances the tartness of the apples. A good combination for a flavorful fall pie! 4 med.-sized Golden Delicious apples (about 1 1/2 lbs.) 1/2 c. golden raisins 1/2 c. packed brown sugar 3/4 tsp. ground cinnamon 1/2 tsp. ground nutmeg Sugar All-purpose flour 1/3 c. shredded cheddar cheese 1 tsp. salt 3/4 c. shortening or butter-flavor shortening 1 lg. egg 2 tsp. vinegar

About 2 1/2 hours before serving or early in day:

Peel, core, and thinly slice pears and apples. In large bowl toss pears and apples with raisins, brown sugar, cinnamon, nutmeg, 1/2 cup sugar, and 1/4 cup flour.

In medium bowl stir cheese, salt, and 2 1/4 cups flour. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs.

In small bowl with fork, mix egg, vinegar, and 3 tablespoons cold water; stir into flour mixture until dough is just moist enough to hold together. Divide dough into 2 pieces, one slightly larger; shape each into a ball.

On lightly floured surface, with floured rolling pin, roll larger ball of dough into a round 1 1/2 inches larger all around than inverted 9 1/2 x 1 1/2 deep-dish pie plate. Transfer round to pie plate and ease into plate. Spoon filling into crust.

Preheat oven to 425 degrees. For top crust, roll smaller ball into 10-inch round. Center round over filling in bottom crust. Trim pastry edges, leaving 1-inch overhang. Fold overhang under, then bring up over pie plate rim; pinch to form high edge and flute.

Brush crust with 1 tablespoon water and sprinkle with 1 teaspoon sugar. With knife, cut a few slashes in top crust to allow steam to escape during baking.

Place a sheet of foil underneath pie plate; crimp edges to form a rim to catch any drips during baking. Bake pie 1 hour and 20 minutes or until fruit is tender and crust is golden. If crust browns too quickly, cover loosely with foil to prevent overbrowning. Cool pie slightly on wire rack to serve warm. Or, cool pie completely to serve later. Makes 10 servings.