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1
If you havent already, make the pastry and refrigerate it until firm enough to roll, about 1 hour.
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2
On a sheet of lightly floured waxed paper, roll the pastry into a 13 1/2-inch circle with a floured rolling pin.
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3
Invert the pastry over a 9- inch deep-dish pie pan.
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4
Center it, then peel off the paper.
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5
Gently tuck the pastry down into the pan, without stretching it, and sculpt the edge into an upstanding ridge.
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6
Place the pie shell in the freezer for at least 30 minutes.
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7
To make the filling, mix the apples, sugars, raisins, lemon juice and zest, and nutmeg together in a large mixing bowl.
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8
Set aside for 10 minutes.
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9
Preheat the oven to 400 degrees.
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10
Sprinkle the flour over the apples and mix well.
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11
Turn the filling into the frozen pie shell, smoothing it with your hands to even it out.
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12
Place the pie on a large, dark baking sheet covered with aluminum foil and bake on the center oven rack for 35 minutes.
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13
While the pie bakes, make the crumb topping.
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14
Put the flour, oats, brown sugar, cinnamon, and salt in a food processor, pulsing several times to mix.
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15
Remove the lid arid scatter the butter pieces over the dry mixture.
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16
Pulse the machine repeatedly, until the mixture resembles fine crumbs.
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17
Empty the crumbs into a large mixing bowl and rub them between your fingers to make large, buttery crumbs.
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18
Refrigerate.
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19
After 35 minutes, remove the pie from the oven.
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20
Reduce the oven temperature to 375 degrees.
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21
Carefully dump the crumbs in the center of the pie, spreading them over the entire surface with your hands.
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22
Tamp them down lightly.
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23
Put the pie on the baking sheet back in the oven and bake until the juices bubble thickly around the edge, an additional 35 to 40 minutes.
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24
Loosely cover the pie with aluminum foil during the last 15 minutes of baking to keep the top from browning too much.
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25
Transfer the pie to a cooling rack and let cool for at least 1 hour before slicing.
