Servings: 10-12 - Prep time: 20 minutes - Baking time: 60 minutes - 
Total time: 1 h 20 minutes

Ingredients

• 200 gr butter, softened
• 1 egg, beaten
• 200 gr caster sugar
• 1 tsp vanilla extract
• pinch salt
• 300 gr self-rising flour

• 1,5 kg (5 apples) peeled, cored and sliced 
• 1 tbsp lemon juice
• 3 tsp cinnamon 
• 75 gr white sugar
• pinch nutmeg
• 1/2 tsp ground ginger
• 70 gr raisins
• 1 tbsp semolina or breadcrumbs (to absorb the juices)

2. In a large mixing bowl, combine the softened butter and caster sugar. Add half of the beaten egg, vanilla extract and salt. Stir until creamy. Add half of the flour and knead until incorporated. Add the remaining flour and , kneed it to form the dough - you should be able to form it into a ball (this may take quite long). Add more flour if dough is too sticky. Divide dough into 3 equal size balls.

3. Put the ball of dough in the fridge for about an hour, in the meantime, make the filling.

4. Peel the apples and cut them in cubes. Combine with cinnamon, sugar, lemon juice, nutmeg, ginger and raisins. Stir until well combined.

5. Line the pan (bottom and sides) with 2 balls of the dough - as long as the pan is covered, the layer need not be very thick. Cover the bottom with semolina or breadcrumbs. Add the filling.
9. Remove the springform only after the pie has cooled.
Serve warm (reheat in oven or microwave) or cold, with whipped cream.