Apple Raisin Crumb Pie

This isn’t your standard apple pie. Two clever touches set it apart: a layer of buttery, sugary crumb hidden between the apples and the top crust, and plump raisins scattered through the filling for sweet little chewy surprises in every bite. The crumb melts into the apples as it bakes, creating a thick, almost caramelized layer that holds the whole pie together.

Granny Smith apples are essential here, since their tart bite stands up to all the sugar and prevents the pie from tasting cloying. Quick-cooking tapioca scattered on the crust thickens the juices into a glossy syrup as it bakes, instead of letting them flood the pan into soup.

The two-temperature bake (high then moderate) sets the bottom crust crisp before lowering the heat to slowly cook the apples through. Skip that step and you risk a soggy bottom.

Pro Tips

• Soak the raisins in a tablespoon of warm water or apple juice for 5 minutes before adding for plumper bites.
• Cut apples into thick eighths, not thin slices. They hold their shape better and don’t collapse into mush.
• Brush the top crust with milk before sprinkling sugar for a deep golden, glittery finish.
• Cool at least 2 hours before slicing or the filling will run.

Variations

• Add ½ cup chopped walnuts or pecans to the crumb layer for nutty crunch.
• Use a mix of Granny Smith and Honeycrisp for a sweeter, more complex apple flavor.
• Swap raisins for dried cranberries or chopped dried apricots for a holiday twist.