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Dough:
120 g flour
160 g butter
80 g powder sugar
2 tablespoons grated lemon peel
1 pinch salt
2 eggs

Filling:
1 kg apples
100 g powder sugar
100 g raisins
30 g butter
2 tablespoons caster sugar
1 tablespoon rum
1 teaspoon cinnamon
1 yolk
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Combine flour, softened butter, eggs, sugar, salt and lemon peel and knead until you have a smooth dough. Let it allow to rest for one hour in the fridge.
Peel the apples, remove the apple core and thinly slice the apples. Mix together with sugar, raisins and cinnamon. Butter the baking tin and put 2/3of the dough into the tin. Now spread the apples, rum and butter flakes evenly onto it. Cover with the remaining dough and press together the edges so that the filling will not run out. Brush the top with the yolk and bake at 180° C for about 25 minutes.

Tip:
Let the pie cool in the tin, take it out and sprinkle with caster sugar. Serve with vanilla ice or a dollop of whipped cream.