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Make your dough: In the bottom of a large bowl, combine the flour, sugar and salt. Add the diced butter and using a pastry blender or your fingertips, work the butter into the flour until the mixture looks like coarse cornmeal. Add the egg, vanilla, and water, and mix until combined. Wrap the dough tightly and chill in the fridge for at least 60 minutes.
Make the filling: Combine apples, lemon, cinnamon, sugar and raisins in a large bowl and toss to combine.
Assemble crust: Coat a 9- to 9 ½-inch springform pan with butter or nonstick spray. Roll out the chilled dough and fit it into the bottom of the pan. Roll out the second third of the dough and cut it into strips to line the sides of the pan.
Heat your oven to 350°F (175°C).
Assemble pie: Sprinkle the bottom of the pie crust with breadcrumbs. Pour the apple-raisin mixture on top. Roll the last third of the dough into a large round and cut into thin strips for a lattice top. Seal the edges and brush with beaten egg.
Bake for 60 to 70 minutes until the filling bubbles and the crust is golden brown. Let cool before serving.