Apple pie 4

Put the raisins, mixed with the rum, aside to soak.

Sift flour and baking powder on a work area, make a hole in the middle and break the egg in the hole. Combine the egg with little flour. Sprinkle the sugar and the salt over. Cut the cold butter in very small pieces and cut, with 2 knives, into the flour. Knead, with cool hands, quickly to a coherent dough. Wrap the dough in foil and let rest for 30 minutes in the fridge.

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).

Take 2/3 part of the dough and line the bottom and sides of the greased springform pan.

Peel the apples, remove the cores and chop roughly. Mix with the soaked and drained raisins, sugar and cinnamon and divide over the bottom of the pie.

Roll the remaining dough thinly to make a cover for the pie.

Push it carefully onto the edges. Use the rest of the dough to cut out little figures. Put some on the cover of the pie. Bake the pie 40-50 minutes in the middle of the oven.

Serve with (unsweetend) whipping cream.