Heat oven to 400°. Unroll crust and fit
into a standard 9-inch pie plate. Flute
edge as desired and refrigerate while
preparing filling and topping.
In a large bowl, combine
apples, golden raisins, 1/3 cup of the
granulated sugar, the lemon juice and
ground cinnamon. Toss to coat and let
stand for 10 minutes.
In a medium bowl, whisk
together flour, oats, brown sugar,
cinnamon and salt. Cut butter into
mixture with a pastry blender or rub
between your fingers until crumbly. Stir
in sliced almonds.
In a small bowl, combine remaining
2 tbsp granulated sugar and the
cornstarch. Sprinkle over apple mixture
and toss to combine. Pour mixture into
crust, mounding slightly in center. Cover
with topping and transfer to oven.
Bake at 400° for 25 minutes. Cover pie
with foil, reduce oven temperature to
325° and continue baking for 20 to 25
minutes, until apples can be easily
pierced with a small knife. Cool at least
30 minutes before slicing.