• Start by making the short-crust pastry. In a bowl add the dry ingredients (flour, salt, and sugar) into a bowl. Add the egg, vanilla extract, and cubes of cold butter and mix, then knead until all ingredients are combined into a smooth dough.
  2 cups flour, 1 pinch salt , ½ cup granulated sugar, 1 teaspoon vanilla extract , 1 egg, ½ cup butter
• Wrap the dough in a piece of cling film/ plastic wrap. (Make sure the piece is big enough to cover the base of your spring form so you can reuse it later). Place it in the fridge for a minimum of 30 minutes. This will allow the gluten to develop and the sugar crystals to dissolve.
• In the meantime, we can start with the filling. Peel and core the apples, then chop them into roughly 2 cm chunks. Mix in the sugar, cinnamon, lemon juice and raisins. Then drizzle in the rum if using. Place the apples into a pan and start to steam them for approximately 5 minutes. If the apples lose too much moisture you can pour it away. Stir in the cornflour then leave the mixture to cool down to room temperature. (This is important as otherwise your filling might end up leaking).
  4 apples, 1 teaspoon ground cinnamon, 2 tablespoon sugar , 1 tablespoon lemon juice , 3 tablespoon raisins , 1 teaspoon rum, 1 tablespoon corn starch / corn flour
• Remove your dough from the fridge. Preheat your oven to 180°C/ 350°F top to bottom heat. (160°C / 320°F for circulated heat).
• Divide your dough into three equal parts. First we make the pie cover. For this wrap the cling film/ plastic wrap over the base of your spring form. Press little bits of dough to cover the base. Carefully lift of the base, wrap with the remaining wrap and place into the fridge for later.
• Cover your pie base with some baking parchment. Then grease the sides of the spring form with butter and dust with a little flour.
  butter, flour
• Using floured hands roll a second dough part into a roll and lay it around the edge of the baking form. With your fingers – press the edges up to create the crust of the cake (see pictures). The edges should be around 5 cm high. 
• Lasty, roll out the last part and press it into the bottom of the cake form. Prick the base of the cake with a fork a few times, to ensure it bakes evenly.
• Place the cooled apple pie filling into the form. Remove the pie cover from the fridge and place it onto the cake. Bake in the oven for approximatley 50 minutes.
• Leave the cake to cool completly for at least 2 hours.

To make the lemon glaze

• Sieve the powdered sugar and mix in the lemon juice. It should end up being a nice thick paste. If it is too try carefully add a few drops of water in, if it is to liquid, you need to add more powdered sugar.
  1 ¼ cups powdered sugar / icing sugar , 3 tablespoon lemon juice
• With a pastry brush on the top of the cake. Leave to dry before serving.