Step 2

Press ¾ of the chilled dough into the base and up the sides of the tin. Crumble the rusks (or breadcrumbs) over the base and shake to distribute evenly. Add the apple mixture and spread evenly.

Step 3

Shape the dough into a ball, wrap in plastic and refrigerate for 30 minutes.

Step 4

Line a 22cm round baking tin with baking paper and brush the sides with a little butter.

Step 5

Preheat the oven to 170°C (340°F).

Step 6

Cube the apples and mix with the raisins, remaining sugar and cinnamon.

Step 7

Roll out the remaining dough and cut into strips. Lay over the apple filling in a diamond lattice pattern. Brush the strips and sides with the second egg yolk.

Step 8

Bake for about 1 hour until golden and cooked through. Cool in the tin before removing.