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The filling included sliced Granny Smith apples, cinnamon sugar, hydrated raisins, and a squeeze of lemon juice to keep the apples from turning brown. After mounding the apple filling into the unbaked pie crust, I covered it with a streusel topping. The Streusel consisted of flour, butter, sugar, and oats. Once it was assembled, I baked it at 400 degrees for about 40 minutes. When I pulled it out of the oven, the streusel topping was a nice dark brown color and the crust was golden brown.
When the pie cooled down, I cut a slice out of it, and admired the layers of thinly sliced apples and plump raisins. The streusel added a nice crunch and sweetness. A good quality pie.