Pennsylvania Dutch Apple Crumb Pie

•  1 (9 inch) pie crusts, unbaked
• filling
• 2 teaspoons lemon juice
• 1⁄ 2 cup sugar
• 1⁄2 teaspoon cinnamon
• 5 cups apples, cored and sliced (about 5 small, Granny Smith apples work well)
• 1⁄2 cup raisins (optional)
• topping
• 3⁄4 cup flour
• 1⁄2 cup sugar
• 1⁄2 teaspoon cinnamon
• 1⁄3 cup butter

1. Preheat oven to 425 degrees and set butter out so it will be at room temperature.
2. Line 9" pie pan with unbaked crust.
3. Core and slice apples.
4. Sprinkle the apples with lemon juice.
5. Mix in the sugar & cinnamon.
6. Fill the pie shell with apple mixture.
7. In a small bowl, mix the topping's flour, sugar and cinnamon.
8. Rub the topping ingredients and butter together with your fingers until the mixture is crumbly.
9. Sprinkle topping over pie.
10. Bake 10 minutes at 425 degrees then reduce oven temperature to 350 degrees and bake until crumb topping is browned and apples are soft, approximately 50 minutes.