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1
Measure flour into mixing bowl or work bowl of food processor fitted with the steel blade.
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2
Cut butter into slices and rub into flour, or process until mixture is the texture of coarse crumbs.
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3
Add salt, sugar, egg, and water; mix or process until dough forms.
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4
Wrap dough in plastic and chill about 1 hour.
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5
Preheat oven to 400F.
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6
Divide dough into 2 parts and roll each part to make a circle 12 inches in diameter.
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7
Fit 1 circle into a lightly greased 10-inch springform pan, bringing up the edge inside the pan about 1 inch all around.
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8
Pare, core, and slice the apples.
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9
Lay in an even circle on top of the pastry in the pan, overlapping slices; make two layers of apples and sprinkle each layer with half of the sugar, raisins, and nuts.
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10
Top with second round of pastry.
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11
Press pastry around edges to seal to the bottom layer of pastry.
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12
Cream the butter and sugar for the topping and add the chopped nuts.
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13
Spread this over the top crust and pierce all over with a fork.
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14
Place pan on another large rimmed pan to catch any butter that may ooze out between pieces of the springform pan.
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15
Bake for 45 to 50 minutes until golden brown.
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16
Cool to room temperature.
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17
Dust with powdered sugar if desired.
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18
Serve plain or softly whip the cream with the powdered sugar and spread over the torte.
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19
*To toast nuts, spread on a baking sheet.
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20
Place in oven set at 300 F. Bake 5 to 10 minutes until toasted.
