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1
Preheat oven to 425 degrees F (220 degrees C).
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2
In a bowl, mix together 1/2 cup of cold butter with 1 1/2 cups flour and the salt with a fork until the mixture is very crumbly. Mix in water, a tablespoon at a time, just until the mixture holds together. Mix again with a fork, then turn out onto a floured pastry cloth. Pat the dough out into a round piece, and roll out into a 10-inch circle. Invert a 9-inch pie dish onto the dough. Flip the dough over, and peel from the pastry cloth; adjust the crust into the plate if necessary. Fold the dough over the edge of the pie dish. Set the crust aside.
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3
Combine the raisins, apples, grapefruit peel, orange juice, and apple cider in a saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until the apple pieces are soft, about 15 minutes. Stir in 3/4 cup of sugar, the cinnamon, cloves, and half a crushed graham cracker, and mix well.
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4
Mix together 1/3 cup of sugar, 3/4 cup of flour, 6 tablespoons of butter, and half a crushed graham cracker in a bowl, stirring until the mixture looks like fine crumbs. Pour the mince filling into the prepared pie crust, and sprinkle evenly with the streusel topping.
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5
Bake in the preheated oven for 15 minutes, and reduce oven temperature to 350 degrees F (175 degrees C); bake until the topping is lightly browned, about 30 more minutes. Allow to cool before serving.
