Brandy Pear Pie

Prep : 1 hour  20 minutes    Bake:  45 minutes plus cooling

2-1/2          cups all-purpose flour
1/2              teaspoon salt
1                 cup cold  butter
1/2              cup ice water
FILLING :
1                 cup raisins
1/2              cup apple brandy
1/2              cup sugar
1/4              cup all-purpose flour
1/2              teaspoon ground cinnamon
1/4              teaspoon salt
1/4              teaspoon ground nutmeg
4                 cups cubed peeled fresh pears
2                 tablespoons lemon juice
2                 tablespoons butter

1 .     In a large bowl , combine  flour  and salt  ; cut in butter until crumbly . Gradually add  water  , tossing with a folk  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 .
2 .      Meanwhile , in a small saucepan over low heat , cook raisins  in brandy  for 13 to 15 minutes  or until  raisins are plump . Strain  , reserving the liquid  . Set raisins aside .
3 .       In a large bowl , combine sugar , flour  , cinnamon , salt and nutmeg . Add pears  , lemon juice  , reserved raisins  and 1/2 teaspoon of reserved liquid .
4 .       On a lightly floured surface  , roll out larger  portion og dough  to fit a 9-inch pie plate . Transfer  pastry to pie plate . Trim pastry  even with the edges  . Add pear filling ; dot with butter .
5 .       Roll out remaining  pastry  to fit top  of pie . Place  over filling  . Trim  pastry , seal  and flute edges  . Cut slits  in pastry . Cover edges loosely  with foil .
6 .       Bake at 400*  for 45 to 55 minutes  or until bubbly . Cool on a wire rack  for at least 30 minutes .