3 cups (about 3 large apples) Cortland apples, peeled, cored, and cut into ½-inch pieces
½ cup (99 grams) sugar
1 tablespoon lemon juice
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon vanilla extract
¼ teaspoon salt
¼ cup (2 ounces) cold water
1 tablespoon cornstarch
¼ cup (57 grams) raisins
1 large egg yolk
1 teaspoon water
½ cup (57 grams) confectioners’ sugar
1 tablespoon water or milk
Place the flour, sugar, and salt in a food processor, and whirl to mix. Add the butter and pulse until the mixture resembles a coarse meal, about 15 pulses. Add ⅓ cup of ice cold water and pulse until the dough starts to come together, about 12 more pulses.
Turn the dough out onto a clean work surface, and if the mixture still seems dry, add water 1 teaspoon at a time, until the mixture comes together. Gather the dough into a rectangle, flatten, wrap tightly with plastic and refrigerate for at least 1 hour and up to 2 days.
While the dough is chilling, combine the apples, lemon juice, cinnamon, allspice, nutmeg, vanilla, and salt in a medium heavy saucepan. Cook, stirring occasionally, over medium heat until the sugar dissolves, the apples release their juices, and the liquid begins to simmer. Reduce the heat to low to maintain a simmer and cook, stirring occasionally, until the liquid reduces slightly, about 5 minutes.
While the apples cook, whisk the water and cornstarch in a small bowl until smooth. Add the slurry to the apples and stir until combined, careful not to break up the apples. Cook over medium-low heat, stirring occasionally, until thickened, about 30 seconds.
Remove from the heat and stir in the raisins. Cool to room temperature. The filling may be made up to 2 days in advance and refrigerated until use.
Preheat the oven to 375°F and position a rack in the center.
Make the egg wash by whisking the egg yolk and water in a small bowl.
Remove the chilled dough from the refrigerator and unwrap. On a floured surface flatten the dough with your palm, then roll into a 12- by 18-inch rectangle, flouring the work surface as necessary to prevent the dough from sticking. Trim the edges to form an 11 by 16-inch rectangle, then transfer the dough to a parchment-lined, rimmed baking sheet.
With the long side facing you, spread the cool filling over half of the length of the dough, leaving a ½-inch border where the filling meets the edges. Brush the ½-inch border on all four sides of the exposed dough entire border with egg wash, then fold the top half of the dough over the bottom half and press lightly to seal, using the tines of a fork. Brush the top of the dough with the remaining egg wash, and cut 5 small steam vents across the top.
Bake until the pie is golden brown, about 40 minutes. Transfer the parchment and pie to a baking rack and cool for 1 hour.
In a small bowl, mix the confectioners’ sugar with the water or milk and, with a spoon, drizzle horizontally over the top of the pie. Allow it to set for 30 minutes. Cut the pie with a serrated knife and serve alone or with ice cream. Wrap any leftovers tightly in plastic and store for up to 2 days.