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Preheat oven to 375°F. Make crumble topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and ¼ teaspoon salt. Work with fingers until large clumps form; refrigerate until needed.
On a lightly floured piece of wax paper or parchment paper, 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 ⅛ inch thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining ¼ cup flour, and remaining ½ 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. Place pie on a baking sheet (to catch any drips) and continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving.