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. ---------------------------------------------------------------------------
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