Gluten free Apple-Cinnamon Pie with Raisens and Crumble Topping

Crust:

* 1 1/2 cups gluten free flour. I used Domata brand
* 1 tablespoon sugar
* 1/2 teaspoon salt
* 1/8 teaspoon baking powder
* 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
* 1/4 cup (or more) ice water
* 1 teaspoon apple cider vinegar- important ingredient in making crust flaky


Filling:

* 1 cup (packed) golden brown sugar
* 3 tablespoons gluten free flour - I used Domata brand
* 2 teaspoons finely grated lemon peel
* 1 1/4 teaspoons ground cinnamon
* 2 3/4 pounds Granny Smith apples (about 6 medium), peeled, halved, cored, cut into 1/8-inch-thick slices (about 8 cups)
* 1 cup raisins
* 2 teaspoons vanilla extract


Crumb Topping:

* 1 cup gluten free flour-I used Domata brand
* 1/2 cup (packed) golden brown sugar
* 1 teaspoon ground cinnamon
* 1/8 teaspoon salt
* 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes


For crust:
Blend flour, sugar, salt, and baking powder in processor. Add butter; pulse until mixture resembles coarse meal. Mix 1/4 cup ice water and vinegar in small bowl; add to processor and pulse until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill from 30 minutes to 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.

Roll out dough on waxed paper thta's been foured with gluten free flour. roll it out to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edges under and crimp, forming crust sides 1/4 inch above rim of pie dish.

For filling:
Position rack in center of oven and preheat to 375°F. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple slices, raisins, and vanilla; toss until well coated. Transfer filling to unbaked crust, mounding filling slightly in center. Bake pie until apples begin to soften, about 40 minutes.

Meanwhile, prepare crumb topping:
Whisk flour, sugar, cinnamon, and salt in small bowl. Add butter and rub in with fingertips until mixture begins to clump together.

Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, tenting pie with sheet of foil if browning too quickly, about 50 minutes. Cool pie on rack at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.