Make the dough: In a large mixer bowl, beat the butter and sugar together until smooth. Add the eggs and beat until light, about 3 minutes. With the mixer on low, add the baking powder and salt and mix to combine. Add the lemon juice and stir, it’s ok if the mixture curdles. With the mixer still on low, gradually add 3-1/4cups flour. If the dough doesn’t quite clean the sides of the bowl, add the addition ¼ cup flour. I did need to add the extra flour.
Divide the dough into halves and shape each half into a flat disk. Wrap each disk in plastic wrap and refrigerate 2 hours, or up to 3 days.
Prepare the apples: Peel and core the apples and slice about 1/4 inch thick; cut the slices in half crosswise if desired. Combine the apples with the lemon juice and then add the raisins. Mix the sugar and cinnamon together and then sprinkle over the apples and stir to coat.
Preheat the oven to 375 degrees. Butter a deep dish pie plate and place the pie plate on a baking sheet.
Assemble: remove the dough from the refrigerator and allow to sit at room temperature about 15 minutes. Roll out one piece of dough on a well-floured surface to a circle about 2 inches wider than the base of your pie pan and ¼”thick. Transfer the dough to the pie pan so the dough comes up the sides of the pan slightly. Spread the apples evenly over the dough.
Roll out the second piece of dough and position it over the apples. You should have about a ½ inch overhang. Press the top and bottom crust together. Brush the top of the dough with water and sprinkle with sugar. Cut 6-8 slits in the top crust
Bake for 50-60 minutes, or until the dough is golden brown and the juices from the apples bubble up through the slits. Cool on a wire rack until warm or room temperature.