1. Combine flour, sugar, and salt for the dough in a large bowl. Add the cold butter in small pieces and cut it into even smaller, pea-sized pieces, using a pastry blender*. Next, add the egg and knead everything to create a dough. If the dough still has a few dry spots, that’s ok (see notes). Wrap it into plastic wrap and place it in the fridge for about 1 hour.

2. Peel, quarter, and core the apples. Cut the pieces into thin slices and mix them in a large bowl with the lemon juices to prevent them from turning brown. Combine flour, sugar, ground cinnamon, ground cardamom and vanilla powder (optional), add to the apples and mix well. Add the raisins (see notes) and sliced almonds and fold in. Set aside.

3. Preheat the oven to 180°C (350°F) fan-forced. Lightly grease a 23cm pie dish* and set it aside. Roll out half of the dough on a floured surface. Place the dough inside the prepared pie dish, press it down and cut off any overlapping dough. Sprinkle the breadcrumbs over the base and then add the apple filling. Press the mixture down a little to avoid large cavities inside the filling. Set aside.

4. Collect dough scraps and roll out together with the remaining dough. Cut into strips of about 2 cm width and place those strips on top of the apple filling in a lattice pattern. Press the dough from the base and the lattice pattern together along the edge and create a nice rim (e.g. with a fork). Whisk the egg and brush the dough with it. Sprinkle everything with brown sugar and bake the pie in the lower third of the oven for around 35-40 minutes until golden brown. If the pie gets too dark, simply cover it with a piece of baking parchment or aluminum foil and continue baking. Remove the pie from the oven and let it cool down completely inside the baking tin. The apple pie is great with some vanilla ice cream or vanilla sauce on the side.