Apple Crumb Pie Name: Whitney Emerson Base: Fort Lee, VA Recipe: 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling 6 tablespoons unsalted butter, room temperature 1/4 cup packed light-brown sugar 3/4 teaspoon salt 1 recipe Our Favorite Pie Crust 2 tablespoons fresh lemon juice 4 pounds Granny Smith apples (8 to 10) 1 cup granulated sugar 1 cup raisins 1 teaspoon ground cinnamon Directions 1.Preheat oven to 375 degrees. Make crumb topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt. Work with fingers until large clumps form; freeze. 2.On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate. 3.Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon 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. 4.Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving. .