Apple Pie Filling

1.  Line a 9-inch deep-dish pie plate pie crust. Crimp design or use fork to press the crust down. Place in the fridge to chill whill you prepare the rest of the recipe
2. Peel and core the apples then slice the apples into 1/4" size pieces. Mix the apple slices, lemon zest, lemon juice, and heavy cream until evenly combined. Sprinkle flour, brown sugar, cinnamon, cloves, allspice and golden raisins on top and mix until fully combined. Place the apples evenly in the prepared pie dish then set in the fridge while you prepare the crumb topping.

Crumb Topping

1. In a medium-sized bowl combine brown sugar, flour, oats and salt. Using your hands or a pastry cutter rub butter into the mixture to form crumbs. Sprinkle evenly on top of the apples.
2.  Place the pie in the fridge to chill for 30 minutes to chill. This helps prevent the pie from shrinking.
3. Preheat oven to 375F/191C and place pie on a cookie sheet. Bake dutch pie for 55-65 minutes, check pie at 35 minutes if the crust/ crumble is darking too much cover with foil for remaining baking time. Use an instant read thermometer to check the internal temperature is 175F/79C.*
4. Let pie cool on wire rack for at least 3 hours, to allow the juices to set. Serve with ice cream. Store any leftovers in the fridge for up to 5 days.