Apple pie with raisins and cinnamon

Ingredients:

• 400 gr. pie bases
• 3 tbsp flour, plus extra for dusting
• 6 tbsp (90 g) butter, room temperature
• 3/4 cup granulated sugar
• 1.5 tsp ground cinnamon
• 1/3 cup dark raisins
• 1/3 cup golden raisins
• 1.8 kg of apples of different varieties, such as Granny Smith, Golden Delicious and McIntosh
• Juice of 1 lemon
• 0.5 tsp. grated nutmeg
• A pinch of salt
• 1 large egg, lightly beaten
• 2/3 cup powdered sugar, optional
• 2 tbsp milk, plus more as needed (optional)

Preparation:

1. Line a 9-inch pie pan with 1 piece of dough and refrigerate until ready to assemble the pie.
2. Cinnamon Roll Pie ToppingTurn the remaining dough out onto a floured surface and spread 2 tablespoons (30 g) of butter evenly over it. In a small bowl, combine 1/4 cup granulated sugar with 1 teaspoon cinnamon and sprinkle this mixture evenly over the butter; press gently with your fingers to help the mixture adhere.
3. Roll the dough tightly into a log. Trim and discard about 3.5 cm from each end, and cut the resulting log crosswise into 1.2 cm-thick pieces. Place them cut-side down on floured parchment paper, forming a tight circle. Lightly dust with flour and then carefully roll out into a 25 cm circle. Transfer the parchment paper to a baking sheet and refrigerate until ready to assemble the pie.
4. Place the dark and golden raisins in a medium bowl and cover with hot water. Let them soak and soften for about 5 minutes, then drain.
5. Apple fillingPeel and core the apples, slice them into 1/2-inch (1.2 cm) thick slices, and toss them in a large bowl with the remaining 1/2 cup (0.5 cup) sugar and lemon juice. Melt the remaining 4 tablespoons (60 g) butter in a large skillet over medium-high heat.
   
   Add the apples and cook, stirring occasionally, until firm apples are softened but still hold their shape, 15 to 18 minutes. (Sweeter apples, such as Mackintosh, will be very soft and release more juice.) Stir in the flour, the remaining 1/2 teaspoon cinnamon, nutmeg, and salt, and stir until the juices thicken, about 2 minutes. Remove the pan from the heat, stir in the raisins, and let the filling cool completely (the filling can be stored, covered, in the refrigerator for up to 2 days).
6. Fill the pan with the filling, spreading it out in an even layer. Invert the cinnamon roll crust and place it over the pie, removing the parchment (it's okay if some of the layers separate slightly during the process). Press the layers of dough together. Fold the edges of the dough over and pinch them together as desired. Brush with egg wash and refrigerate for 30 minutes.
7. Place the baking sheet in the oven and preheat to 400°F (205°C). Place the pie dish on the baking sheet and bake until the crust is golden and crisp and the filling is bubbling, about 50 minutes. (If the top is browning too quickly, loosely cover the pie with foil.) Transfer to a wire rack and let cool slightly.
8. GlazeWhisk the powdered sugar and milk in a bowl until smooth (if the icing is too thick, add more milk 1 tablespoon at a time). Pour the icing over the cake.