Ingredients

• 2 1/2 lbs granny smith apples (about 5)
• 2 lbs mcintosh apples (about 4 medium)
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons unsalted butter
• 3/4 cup golden raisin
• 1/2 cup heavy cream
• 1 (1 1/4 cup) all-purpose flour
• 1/3 cup packed light brown sugar
• 1 tablespoon cornmeal
• 7 tablespoons unsalted butter, melted

Instructions

1. Peel, quarter, and core apples, slice each quarter crosswise into pieces 1/4 inch thick.

2. Toss apples, sugar, cinnamon, and salt in large bowl to combine.

3. Heat butter in large Dutch oven over high heat until foaming subsides; add apples and toss to coat.

4. Reduce heat to medium-high and cook, covered, stirring occasionally, until apples are softened, about 5 minutes.

5. Stir in raisins; cook, covered, stirring occasionally, until Granny Smith apple slices are tender and McIntosh apple slices are softened and beginning to break down, about 5 minute longer.

6. Set large colander over large bowl; transfer cooked apples to colander.

7. Shake colander and toss apples to drain off as much juice as possible.

8. Bring drained juice and cream to boil in now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and wooden spoon leaves trail in mixture, about 5 minutes.

9. Pack cooked apples into 8-inch square baking dish and pour reduced juice mixture over.

10. Smooth with rubber spatula.

11. Streusel topping: Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and toss with fork until evenly moistened and mixture forms many large chunks with pea-sized pieces mixed throughout.

12. Line rimmed baking sheet with parchment paper and spread streusel in even layer on baking sheet.

13. Bake streusel until golden brown, about 5 minute.

14. ;cool baking sheet with streusel on wire rack until cool enough to handle, about 5 minutes.

15. Sprinkle streusel evenly over pie filling.

16. Set pie plate on now-empty baking sheet and bake untel streusel topping is deep golden brown, about 10 minutes.

17. Cool on wire rack and serve.