Bring all the solid ingredients together, mix and keep cold
Cut the cold butter in thin slices using the two hands with the knives. Mix the slices of butter loosely into the flour mixture
Then add the egg and 1 tbsp of cold water and use one hand to mix the dough and make into a ball. If too dry, add the other tbsp of water or part of it. Cover the ball in foil or baking paper and refrigerate for 1 h
Meanwhile oil or butter the springform and lightly dust with flour. Then make the filling
Instructions to make the filling
Peel the apples take away the seeds and make slices of 1/8 inch thick
Soak the raisins in a few tbsp hot water and set aside
Grate the skin of an orange and reserve. Also press the juice of 1/2 lemon and reserve
Mix the cinnamon, vanilla sugar, sugar, lemon juice, orange rasp and custard powder together with the apple pieces and mix thoroughly, so that the apple slices are well exposed to the mixture. Let sit for 15 minutes
Then mix in the raisins and the walnuts and let sit for 5 min
Bring the pie together
Heat up the oven to 350 F (175 C)
Take the dough from the fridge and divide in three parts: one is made in a round of around 10 inch diameter and will form the bottom. The other part will be the rim of the pie and should be 3-4 inch high, depending on the form and the amount of apples. The third will be rolled and we cut with a knife 1/2 inch stripes of dough that will form the lattice on top
Cover the bottom and rim of the form with dough
Cover the bottom with the bread crumbs
Fill the pie with the apple - raisin - walnut mixture
Cover the pie on top with the dough lattice, making sure the dough is all connected to the sides
Apply the beaten egg to the top of the dough lattice
Place the pie in the pre-heated oven for 60 minutes
After 60 min check for doneness, remove and let cool for a few hours before cutting.