Kronstadt Apple Pie

• 100 g butter, softened
• 300 ml all-purpose flour
• 1 teaspoon baking powder
• 50 ml sugar
• 1 teaspoon vanilla sugar
• 75 ml cream
• 500 -700 g apples
• 2 tablespoons raisins
• 4 tablespoons sugar
• 5 tablespoons whiskey or 5 tablespoons rum
• 1 tablespoon pearl sugar
• 30 g butter, softened
• 2 12 tablespoons sugar
• 2 eggs
• whiskey or rum

1. To make filling: Peel and core apples, cut into thin slices and put in a bowl.
2. Add raisins, sugar and alcohol, mix well.
3. Cover and let marinate overnight (the longer the better).
4. Mix occasionally.
5. To make crust: Add flour, baking powder, sugar and vanilla sugar to a bowl with softened butter, mix until crumbly.
6. Add cream and quickly mix into smooth dough.
7. Press dough onto the bottom and sides of a buttered 24 cm pie dish.
8. Transfer to the fridge and let cool for about 30 minutes.
9. Preheat oven to 200C Arrange drained apple slices and raisins on the crust.
10. Sprinkle pearl sugar on top.
11. Bake in the preheated oven for 30 minutes.
12. To make topping: Whip butter, sugar, flour and a splash of whiskey/rum until airy and slightly thickened.
13. Spread the topping on top of the almost-baked pie and continue baking for further 10 minutes.

butter, flour, baking powder, sugar, vanilla sugar, cream, raisins, sugar, whiskey, pearl sugar, butter, sugar, eggs, whiskey

Taken from www.food.com/recipe/kronstadt-apple-pie-186832 (may not work)