Pastry for 9-inch one-crust pie.
3 3/4 cups peeled, cored and thinly sliced Granny Smith apples (about 3 medium)
1/2 cup raisins
1/4 cup packed light brown sugar
2 teaspoons cinnamon
3 cups (12 oz) shredded Monterey Jack Cheese
3 Eggs
1 cup whipping cream

Preheat oven to 400 degrees. Line 9 inch pie plate with pastry. Crimp edge and prick bottom and sides with fork at 1/3 inch intervals. To prevent shrinkage set 8-inch round cake pan into pie shell (or line snugly with aluminum foil); bake 6 minutes. Remove cake pan or foil and continue to bake shell until lightly browned, about 10 minutes.

Remove from oven. Layer half the apples, raisins, sugar and cinnamon in pie shell; repeat layers. Cover completely with cheese. Beat eggs with cream. Make a small hole in cheese and pour egg mixture into it. Cover hole with cheese.

Bake about 1 hour until top is browned and apples are tender when tested with pick. Cool 10 to 15 minutes before cutting.