Pennsylvania Dutch Apple Pie

subheading: For the Crust:

One half Buttery Flaky Pie Crust recipe ( dough shaped through step 2)

subheading: For the Apple Filling:

4 tablespoons (57g) unsalted butter

4 pounds (1.8kg) apples, preferably a mixture of Golden Delicious and Granny Smith ( about 8 to 10 apples), peeled, quartered, cored, and sliced ½ inch thick (see notes)

⅓ cup (118ml) maple syrup

⅓ cup (79ml) apple cider

¼ cup (59ml) heavy cream

2 tablespoons cornstarch

½ teaspoon kosher salt; for table salt use half as much by volume

1 teaspoon ground cinnamon

½ cup raisins (2 ½ ounces; 70g), optional

subheading: For the Topping:

1 cup all-purpose flour ( 4 ½ ounces; 128g)

½ cup packed light brown sugar (3 ¾ ounces; 106g)

1 teaspoon ground cinnamon

½ teaspoon kosher salt; for table salt, use half as much by volume

6 tablespoons (85) unsalted butter, melted and cooled slightly

Directions at seriouseats.com

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