Dutch apple pie

Rasp the lemon and squeeze. Blend the flour, baking powder, lemon zestes, butter, sugar and salt and knead until a firm consistency. Add a little water when the dough is too dry. Wrap in cling film and set aside in the fridge for at least 30 minutes.

Heat the oven on 175°C. Peel the apples and cut in slices. Mix with the raisins and the lemon juice. Mix with sugar, or honey, and cinnamon

Take the dough from the fridge and divide into two parts, one part 1/3 and the other part 2/3. Take a baking pan and butter the bottom and side. Roll the bigger part of the dough into a circle, bigger than the bottom of the pan. Cover the bottom and side of the pan with the dough. Fill up with the apple mix. Roll the smallest part of the dough into a circle as big as the top of the pan. Mix a bit of milk and an egg yolk and spread over the dough. Put the pan in the oven for 90 minutes. Check the colour at the end of the baking process. It should be not too dark. After the baking time let the pan rest a while before loosening the pie.