Cinnamon Apple Pie with Raisins and Crumb Topping


  • 1 refrigerated pie dough
  • 1 cup packed golden brown sugar
  • 3 tablespoons all purpose flour
  • 2 teaspoons finely grated lemon peel
  • 1 1/4 teaspoons ground cinnamon
  • 2 3/4 pounds Granny Smith apples about 6 medium, peeled, cored, cut into chunks
  • 1 cup raisins
  • 2 teaspoons vanilla extract

For the Crumb Topping:

  • 1 cup all purpose flour
  • 1/2 cup packed golden brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup 1 stick chilled unsalted butter, cut into 1/2-inch cubes


  1. For the crust, roll out pie dough to a 14-inch circle. Transfer to a pie dish by gently wrapping the dough around a rolling pin and then carefully unrolling it. Gently press dough down into pie dish and trim excess dough around edges, leaving about a 1-inch overhang. Fold the edges under and crimp to make a decorative edge. Chill unbaked crust in freezer for 20 minutes.
  2. To make the filling:
  3. Position rack in center of oven and preheat to 375F. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple chunks, raisins, and vanilla; toss until well coated. Transfer filling to unbaked crust, mounding filling slightly in center. Bake pie until apples begin to soften, about 40 minutes.
  4. Meanwhile, prepare crumb topping:
  5. Whisk flour, sugar, cinnamon, and salt in small bowl. Add butter and rub in with fingertips until mixture begins to clump together.
  6. Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, tenting pie with sheet of foil if browning too quickly, about 50 minutes. Cool pie on rack at least 2 hours.