To make the dough by hand, in a large bowl, stir together the flour, sugar and salt.

Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.

Add the water and mix with a fork just until the dough pulls together.

Form dough into a ¾" thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or overnight).

Preheat oven to 375 degrees.

Make crumble topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt. Work with fingers until large clumps form; freeze.

On a lightly floured surface, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate.

Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.

Bake 45 minutes, then sprinkle apple filling with crumble topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving.