1. Add the flour, sugar, and salt for the dough to a large bowl and mix until well combined. Add the cold butter in small cubes and cut with a pastry blender* into pea-sized pieces. Next, add the egg and mix it in. Knead until the dough starts coming together. Shape it into a ball, flatten it and wrap it in plastic wrap. Place in the fridge for about 1 hour.

2. Grease a pie dish (23cm)* lightly and set aside. Roll out half of the dough slightly larger than the pie dish, transfer it to the dish and press it to the bottom and sides. Cut off overlapping dough, but keep a border of about 1cm. Prick several times with a fork and place in the fridge until needed.

3. Roll out the remaining dough and cut it into 2cm wide strips for the lattice topping. Place in the fridge until needed.

4. Preheat the oven to 200°C (390°F). Peel the apples, quarter, core and cut into thin slices. Add to a large bowl and mix with the lemon juice so the apples won’t brown. Mix the flour with brown sugar, salt, and cinnamon. Add to the bowl and mix until well combined. Add the raisins, sliced almonds, and butterscotch chips and mix in.

5. Fill the apple mix into the prepared crust and pile it up to create a little hill. It might look as if it is too much, but it will fit. Place the dough strips on top to create the lattice. Cut off overlapping strips and press together at the edges. Mix the egg yolk with some water, brush the strips and then sprinkle with some brown sugar. Bake in the lower part of the oven for 35-40 minutes. Check after 20 minutes and cover the pie with some aluminum foil if the top gets too dark. Take out of the oven and let cool down completely on a wire rack. The pie is easier to cut if it has been cooled for several hours, but you can enjoy the pie still warm, of course. Serve with some vanilla ice cream and/or whipped cream.