- Place a sheet of parchment paper in the springform pan. Wash the lemon. Grate the yellow zest of the lemon. Weigh 100 grams of brown sugar and put it in the mixing bowl. Add the lemon pieces, the flour, and the butter to it. Mix together with your hands until it forms a crumbly dough.

- Whisk the egg with a whisk and add the mixture to the dough. Knead it well until a firm dough forms. Wrap the dough in cling film and let it rest in the refrigerator for half an hour.

- Preheat the oven to 200°C. Squeeze the lemon between your hands over the cleaned mixing bowl. Peel the apples with a peeler or paring knife. Cut the apples into quarters, remove the cores, and slice thinly. Mix the apple slices in the mixing bowl with the lemon juice and add the raisins, cinnamon, and the remaining sugar.

- Take the dough out of the refrigerator when half an hour has passed. Line the springform pan with about three-quarters of the dough and put the apple mixture in it. Make small rolls with the remaining dough. Flatten the top of the rolls and place them as a lattice, diagonally overlapping, on the pie.

- Bake the cake in the oven for 50 minutes until done. Keep a close eye to make sure the top does not get too dark. Carefully remove the cake from the oven using oven gloves. Let the cake cool down a bit before removing it from the mold.

Store the apple pie covered with foil or in a container with a lid in the refrigerator.

Feel like having a piece of Pie? Warm up the apple pie in the microwave.