Traditional Dutch apple pie

Soak the raisins in a bowl of hot water while you prepare the dough for the apple pie.

Preheat the oven to 175 degrees.

Place the flour, butter, brown sugar, and a generous pinch of salt in a mixing bowl. Using a sharp knife, scrape the seeds from the vanilla pod and add them.

Beat the eggs in a small bowl. Add about 1 1/2 eggs to the mixing bowl, reserving a little for brushing the cake. Knead all the ingredients into a smooth dough.

Line the springform pan with baking paper or grease the springform pan.

Take about ¾ of the dough and use it to cover the base and sides of the springform pan. You can do this by first rolling out the dough and then spreading it over the pan, or the easy way: first spread the dough over the base and then use your finger to smooth it over the sides. Make sure the springform pan is well covered with a nice layer of dough.

Place the springform pan and the rest of the dough in the refrigerator and start preparing the filling.

Peel the apples and cut them into small pieces. Place the apple pieces in a bowl and drizzle with a little lemon juice.

Drain the soaked raisins and add them to the apple pieces. Add the granulated sugar, cinnamon, aniseed, and cardamom and mix well. Spread the apple mixture evenly over the batter-lined springform pan.

Use the remaining dough to form long strips and arrange them in a diamond pattern over your apple pie. Press the strips down to the edges. Brush the top of the pie with the remaining egg.

Bake the cake for about 1 hour, or until golden brown and cooked through. Let the cake cool briefly before slicing and serving.