- 1 1/2 cups all purpose flour
- 1/2 cup cake flour
- 1 tablespoon plus 1 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 9 tablespoons (1 stick plus 1 tablespoon) chilled unsalted butter, cut into pieces
- 3 tablespoons chilled solid vegetable shortening, cut into pieces
- 6 tablespoons (or more) ice water
- 3 1/4 pounds Golden Delicious apples, peeled, quartered, cored, each quarter cut crosswise into 1/4-inch-thick slices
- 3 tablespoons plus 2 teaspoons sugar
- 3 tablespoons unsalted butter, melted
- 2 teaspoons fresh lemon juice
- 1 cup golden raisins (about 5 ounces)
- 2 tablespoons (packed) dark brown sugar
- 1 large egg yolk beaten to blend with 1 tablespoon whipping cream (for glaze)
- Blend flour, cake flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten larger piece into disk and smaller piece into rectangle; wrap each in plastic and refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
- Position rack in bottom third of oven and preheat to 375°F. Spread apple slices on large rimmed baking sheet. Sprinkle 3 tablespoons sugar over apples, then drizzle with 2 tablespoons melted butter and lemon juice; toss to coat. Bake just until apples begin to soften, stirring once, about 15 minutes. Cool apples completely on baking sheet. Maintain oven temperature.
- Transfer apples and any accumulated juices to large bowl. Mix in raisins and brown sugar.
- Butter 9-inch-diameter glass pie dish. Roll out dough disk on floured surface to 12-inch round. Transfer crust to prepared pie dish. Spoon apple filling into crust. Drizzle remaining 1 tablespoon melted butter over. Roll out dough rectangle on floured surface to 11×7-inch rectangle. Cut lengthwise into twelve 1/2-inch-wide strips. Place 6 strips 1 inch apart atop apple filling. Place remaining 6 strips diagonally atop first 6 strips, forming diamond lattice pattern. Trim strips even with bottom crust. Fold dough overhang in, pressing onto edge of pie dish. Press dough edge decoratively with fork to seal.
- Brush dough strips with egg glaze. Sprinkle strips with 2 teaspoons sugar. Bake 15 minutes. Reduce oven temperature to 350°F. Continue to bake pie until crust is golden and apples are tender, covering crust edges with foil if browning too quickly, about 1 hour 15 minutes longer. Cool pie at least 2 hours. Serve slightly warm or at room temperature. (Can be made 1 day ahead. Cool completely, then cover and store at room temperature.)