Dutch Apple Pie

this was adapted from Cook's Illustrated...It is wonderful...the recipe calls for a mixture of granny smith and mcintosh apples. this is the first apple pie I have ever made without a long cooking period for apples..this is an awesome pie..honestly!!

• Ready In: 50 mins
• Serves: 8

Ingredients

• 5  medium granny smith apples
• 1 (9 inch)  baked  pie shells
• 1⁄4 cup granulated sugar
• 1⁄2 teaspoon cinnamon
• 1  dash salt
• 2  tablespoons butter
• 3⁄4 cup golden raisin
• 7  tablespoons butter, melted
• 1⁄2 cup heavy cream

• STREUSEL TOPPING

• 1 1⁄4 cups flour
• 1⁄3 cup brown sugar, packed
• 1⁄3 cup granulated sugar
• 1  tablespoon cornmeal

Directions

1. Have ready one 9" pie shell, baked.
2. Increase oven heat to 425*.
3. to prepare APPLE FILLING:
4. Peel, quarter, and core apples, slice into pieces.
5. Toss apples, sugar, cinnamon and salt in a large bowl.
6. Heat the butter in pan, till foaming subsides, add apples, reducing heat to medium low.and cook, covered, stirring occasionally till apples are softened -- approximately 5 minutes.
7. Stir in raisins, cook covered, till apples are softened and mcintosh apples are beginning to break down.about 5 minutes longer.
8. Transfer apples to large colander, over a bowl.shake and toss apples to drain off as much juice as possible,.
9. Bring drained juice and cream to a boil -- cook 5 minutes --
10. Transfer apples to baked shell, pour in reduced juce and smooth with spatula --
11. to prepare STREUSEL TOPPING:
12. Combine all ingredients and toss with a fork.bake 5 minutes in 425* oven.
13. Cool 5 minutes and crumble and sprinkle on pie -- and bake 10 minutes more.