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1
Place the flour, sugar, a pinch of salt, and the butter in a large bowl. Pick up handfuls of the mixture and rub it with your fingertips until it takes on a sand-like texture.
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2
Mix in the egg yolk and knead until it forms a dough ball.
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3
Line a 20-centimeter springform pan with parchment paper.
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4
Roll out 2/3 of the dough into a circle of 1/2 centimeter thickness and carefully transfer into the pan. Try to make sure the crust comes about 3 centimeters up the sides and cut off any excess.
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5
Refrigerate the excess dough.
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6
Put the golden raisins and orange juice into a heavy-bottomed pan and simmer them on medium heat until the juice has evaporated. Set aside.
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7
In another bowl, mix the apples with the cinnamon, pudding mix, and sugar. Stir everything together well.
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8
Pour the filling over the crust.
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9
Take out the refrigerated excess dough, roll it out, and cut out strips of 1 centimeter width. Criss-cross those strips on top of the filling, making sure they reach the edges where you can pinch them onto the bottom crust.
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10
Preheat the oven to 175 degrees Celsius.
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11
Bake for 45 minutes or until golden. When removed, you have the option of basting the top with apricot marmalade melted over low heat.
