Ingredients - Filling
3 Tablespoons dark rum
1/3 cup raisins
2/3 cup packed light brown sugar
3 Tablespoons all-purpose flour
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt
6 medium apples, ranging from sweet to tart (2 1/2 lb)
Pastry dough for a double-crust pie
1 Tablespoon unsalted butter, cut into small pieces
2 teaspoons milk
1 Tablespoon sanding sugar

Ingredients - Topping
1 cup flour
1/2 cup sugar
1/4 cup packed dark brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
6 Tablespoons chilled butter, cut into small pieces

Directions
Bring rum with raisins to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour.

Put oven rack in middle position with a large heavy baking sheet on rack and preheat oven to 425°F.

Rub together brown sugar, flour, zest, cinnamon, nutmeg, and salt with your fingers in a large bowl until no lumps remain. Peel and core apples, then cut into ½" wide wedges and add to sugar mixture, tossing gently to coat. Add raisins with any liquid and toss until combined.

Roll out prepared pie dough into a 13" round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate (4-cup capacity) and trim edge.

Prepare topping by blending first 5 ingredients in a food processor. Add chilled butter cubes and pulse until the mixture resembles wet sand.

Spoon filling evenly into shell, then dot top with butter. Pack topping over and around apples.

Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and continue to bake until topping is golden and filling is bubbling, 45 to 50 minutes. Cool pie on a rack to warm or room temperature, about 1½ hours.

Serves 6-8