For the Crust:

May be made up 45 minutes to 1 day ahead and is best made the day before assembling.

Cut the butter into small (about 3/4-inch) cubes and freeze until solid, at least 30 minutes. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.

Food Processor Method:

If using a food processor, place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside. Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter and pulse until none is larger than a pea’s size. (Toss with a fork to see.) Remove the cover and add the water and vinegar. Pulse to mix, but don’t overprocess. You’ll still want to see bits of butter. The mixture will be in particles and will not hold together. Spoon it back into the plastic bag.

To Make by Hand:

Place the flour, salt, and baking powder in a medium bowl and whisk to combine. Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal. Spoon the mixture, together with the cold butter, into a reclosable gallon-size freezer bag. Expel any air from the bag and close it. Use a rolling pin to flatten the butter into thin flakes. Place the bag in the freezer for at least 10 minutes or until the butter is very firm.

Transfer the mixture to the chilled bowl, scraping the sides of the bag. Set the bag aside. Sprinkle the mixture with the water and vinegar, tossing lightly with a rubber spatula. Spoon it into the plastic bag.

To Continue, Both Methods:

Holding the bag opening together with one hand (bits of pie dough will generally not let it zip closed properly) place the bag on the counter. Knead the mixture by pressing from the outside, alternatively with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled. Flatten it into a disc and refrigerate, tightly wrapped for at least 45 minutes, preferably overnight.

For the Filling:

Add apples (and raisins if using) to a large bowl and toss with the cream, sugar, lemon juice, vanilla, cinnamon, and salt until the apples are evenly coated. Let sit at room temperature for at least 1 hour or up to 2 hours.

For the Streusel Topping:

Stir all ingredients in bowl until no dry spots remain and mixture forms clumps. Refrigerate until ready to use, preferably for an hour. May be made several days ahead and refrigerated in a crush-proof container.

Assemble & Bake:

When ready to bake, adjust oven rack to lower-middle and heat oven to 350 degrees F.

In the meantime, let chilled dough sit on counter to soften slightly, about 10 to 20 minutes. Roll dough into a 12-inch circle on a lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto a 9-inch deep dish pie plate, preferably with a rim, letting excess dough hang over edge. Ease dough into  pie plate by gently lifting edge of dough with your hand while allowing it to droop into the pie plate bottom. Lightly press bottom with your hand.

Trim overhang to 1/2″ beyond lip of pie plate. Tuck the overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Wrap dough-lined plate loosely in plastic and refrigerate until dough is firm, at least 30 minutes.

Place dough-lined plate on parchment or foil-lined (for easy clean up) rimmed baking sheet. Working with 1 large handful at a time, distribute apple mixture in plate, lightly pressing into even layer and filling in gaps before adding more. Take care not to mound apple mixture in center of plate. Pour up to 2/3 cup of the liquid from bowl into pie.

Break topping (it will harden in refrigerator) into pea-size crumbs and distribute evenly over apple mixture. Pat topping lightly to adhere.

Bake pie on sheet until top is golden brown and paring knife inserted in center meets no resistance, about 1 hour 10 minutes, rotating sheet halfway through baking. Let pie cool on wire rack for at least 4 hours before serving and preferably overnight. Do not cover until completely cool, and then only cover lightly.