Start by peeling and slicing your apples. You want them to be about 1/4 inch thick. Uniform slices will ensure they cook evenly. Don’t skimp on the variety. A mix of Gala, Honeycrisp, and Fuji offers a balance of tartness and sweetness. Place the slices into a large bowl.

Drizzle the freshly squeezed lemon juice over the apple slices. This not only prevents browning but adds a bright flavor. Next, sprinkle in the granulated sugar, ground cinnamon, nutmeg, kosher salt, and raisins. Toss everything together gently to coat the apples evenly.

In a small bowl, whisk together the cornstarch and vanilla extract. Add this mixture to the apples. This step is crucial as it helps to thicken the juices released during cooking, resulting in a luscious filling.

Lightly grease the inside of your slow cooker with non-stick spray or butter. Transfer the apple mixture to the slow cooker and level it out evenly. Drizzle the maple syrup on top, making sure every apple slice gets a bit of that sweet goodness.

Cover the slow cooker and set it to low for 6-8 hours or on high for about 3-4 hours. Cook until the apples are soft, stirring occasionally if possible. You'll know it's ready when the apples are tender but not mushy, and the sauce is thick.

Once done, serve the apple pie warm. Pair it with vanilla ice cream or whipped cream for an extra touch of indulgence. Enjoy every single bite!