For the dough, knead 250 g flour, salt, 1 tablespoon sugar, 1 egg and butter in pieces, first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. Grease a pie form (bottom 18 cm; top 23 cm; height 4 cm; 1 litre capacity). Wash the raisins and let them drip off. Peel, quarter and core apples. Cut crosswise into thin slices.
Mix with lemon juice, 75 g sugar, 40 g flour, almonds, cinnamon and raisins. Roll out half of the dough round (approx. 24 cm Ø) on a floured work surface. Line a mould with it, cut off any protruding edges. Sprinkle the base with breadcrumbs. Spread the apple mixture on top. Roll out the remaining dough on a floured work surface. Roll out strips (approx. 2 cm wide) with a wavy pastry wheel. Place a dough grid on the cake. Whisk 1 egg, brush the dough grid with it and sprinkle with 1 tablespoon of sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 30-40 minutes. Cover if necessary after half the baking time.
Roll out the remaining dough on a floured work surface. Roll out strips (approx. 2 cm wide) with a wavy pastry wheel. Place a dough grid on the cake. Whisk 1 egg, brush the dough grid with it and sprinkle with 1 tablespoon of sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 30-40 minutes. Cover if necessary after half the baking time. Leave to cool on a cake rack. Dust with icing sugar
2 hours waiting time