Peel, quarter, and core apples, slice each quarter crosswise into pieces 1/4 inch thick.
Toss apples, sugar, cinnamon, and salt in large bowl to combine.
Heat butter in large Dutch oven over high heat until foaming subsides; add apples and toss to coat.
Reduce heat to medium-high and cook, covered, stirring occasionally, until apples are softened, about 5 minutes.
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.
Set large colander over large bowl; transfer cooked apples to colander.
Shake colander and toss apples to drain off as much juice as possible.
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.
Pack cooked apples into 8-inch square baking dish and pour reduced juice mixture over.
Smooth with rubber spatula.
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.
Line rimmed baking sheet with parchment paper and spread streusel in even layer on baking sheet.
Bake streusel until golden brown, about 5 minute.
;cool baking sheet with streusel on wire rack until cool enough to handle, about 5 minutes.
Sprinkle streusel evenly over pie filling.
Set pie plate on now-empty baking sheet and bake untel streusel topping is deep golden brown, about 10 minutes.