Preheat oven to 350.
Butter an 8-inch springform pan on the bottom and up the sides; set aside.
Combine apple juice and craisins in a small bowl; set aside.
In a large mixing bowl combine apples, lemon juice, lemon zest, ground cinnamon, brown sugar, chopped pecans, and butter.
Stir in apple juice and craisins.
Mix until well combined.
Unfold phyllo sheets.
Place a phyllo sheet in the bottom of the prepared cake pan.
Brush with melted butter, folding in the sides of the phyllo sheet so to fit the pan. Do not fold the sides before brushing the sheet with butter because, if dry, it will break.
Top with nine more sheets, brushing each sheet with melted butter before adding the next.
As you work, keep the unused stack of phyllo sheets covered so they don't dry up.
Spread the apple mixture over the phyllo sheets.
Top with remaining 10 phyllo sheets, tucking in each sheet around the apple mixture.
Brush each sheet with melted butter, including the top sheet.
Sprinkle top phyllo sheet with raw sugar.
Bake for 32 to 35 minutes, or until golden brown.
Let cool before removing ring from cake pan.
Cut and serve.