Apple Crumb Pie

Tart apples, sweet raisins, and a crumb topping make for a blue-ribbon dessert. Pack the apples in tightly to minimize gaps between filling and crust once the pie is baked.

1¼ cups all-purpose flour, unbleached (spooned and leveled), plus more for rolling
6 Tbsp. butter, room temperature
¼ cup light-brown sugar
¾ tsp. fine sea salt
1 recipe Pie Pastry Dough
2 Tbsp. lemon juice, freshly squeezed
4 lbs Granny Smith apples (8-10)
1 cup sugar
1 cup raisins
1 tsp. ground cinnamon

Preheat oven to 375°F.

Make crumb topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and ¼ tsp. salt. Work with fingers until large clumps form; freeze.

On a lightly floured piece of wax paper or parchment paper, roll dough into a 14" circle. Carefully fit into a 9" deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2" overhang all around). Refrigerate.

Place lemon juice in a large bowl. Peel, core, and slice apples 1/8" thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining ¼ cup flour, and remaining ½ tsp. salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.

Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30-45 minutes more.

Cool at least 6 hours before serving.

Makes 8 servings.