Ingredients

160 g white caster sugar
200 g butter in cubes + extra
½ egg
1 tsp lemon zest
pinch salt
6 g bakingpowder
300 g pastry flour
1,2 kg apples, peeled and cut
80 g raisins
80 g dried currants
generous teaspoon cinnamon
1 tablespoon startch
1 tablespoon apricot jam

Method

Kneed 100 gram sugar with the butter, the egg, lemon zest, salt, baking powder and the pastry flour till it's dough and let it rest atleast one hour in the refrigirator. In the mean time cook the apples with the raisins, currants, the rest of the sugar, cinnamon and strartch. Stir frequently on medium heat for 10 minutes. ­Heat up the oven at 200 ºC. Grease a cake springform of 25 cm⌀ with soft butter. Roll 3/4 of the dough out into a thick layer and put it in your pan- it needs to cover the base and sides. Put your apples and roll the rest of the dough and cut long pieces to cover the top in a simple latice shape. Bake for about 45 minutes in the oven. Check after half an hour, if the top is starting to get too dark, turn the heat down to 150 ºC.

Heat up the jam in the microwave and brush the top of the pie with the warm jam. Let it cool. Best eaten at room temeprature and whipped cream.