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1
For the dough:
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2
Sieve the flour, brown sugar, vanilla and the salt into a bowl.
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3
Cut the butter or margarine into small cubes and add these to the flour mixture.
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4
Beat the egg and add 3/4 of it to the flour mixture (you will need the rest for the top).
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5
Using two knives, mix the butter/margarine and the flour mixture.
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6
Using one hand, kneed it to form the dough - you should be able to form it into a ball (this may take quite long).
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7
Put the ball of dough in the fridge for about an hour, in the meantime, make the filling.
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8
For the filling:
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9
Peel the apples and cut them in cubes (allow the sizes to vary--it'll taste better).
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10
In a (large) bowl, combine apple, raisins, (granulated) sugar, cinnamon, the lemon juice and half of the semolina.
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11
Mix well and allow the flavors to blend, stirring occasionally.
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12
Then:
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13
Butter a 9-inch round springform cake pan, or spray it with a non-stick spray.
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14
Line the pan (bottom and sides) with about 3/4 of the dough - as long as the pan is covered, the layer need not be very thick.
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15
Cover the bottom with the remaining semolina.
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16
Add the filling, but try to leave the juices out.
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17
On a lightly floured surface, roll out the remaining dough until it's less than 1/4 inch (1/2 cm) thick.
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18
Cut the dough into strips and layer them over the apple pie to form a raster, covering no more than one third of the surface--you should be able to see quite a bit of the apple pieces (see picture).
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19
If necessary, use (some of) the remaining dough to make the edges a bit higher.
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20
Use the remaining egg to coat the dough strips.
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21
Bake the pie at 175u00b0C / 340u00b0F, just below the middle of your oven, for about 75 minutes.
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22
If you have any dough left, roll it out, sprinkle with sugar and cinnamon (or left-over apple mixture) and bake it on baking paper for a few minutes.
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23
Remove the springform only *after* the pie has cooled.
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24
Serve warm (reheat in oven or microwave) or cold, with whipped or ice cream, or freeze.
