Cut <quantity>2</quantity> green apples and <quantity>8</quantity> apples into quarters. Remove the cores and thinly slice

Transfer the sliced apples to a large saucepan

Add <quantity>120<unit>g</unit></quantity> of brown sugar and <quantity>75<unit>g</unit></quantity> of white sugar

Add <quantity>80<unit>g</unit></quantity> of raisins

Add <quantity>50<unit>ml</unit></quantity> of rum and stir to combine. Turn the heat on low

Add a pinch of salt and stir to combine

Add <quantity>30<unit>g</unit></quantity> of cornstarch to a bowl with <quantity>50<unit>g</unit></quantity> of walnuts

Add <quantity>3<unit>g</unit></quantity> of cinnamom powder and stir to combine

Stir the apples from time to time to cook them evenly

Add the walnut, cornstarch and cinnamon mixture to the softened apples and stir to combine. Cook until the starch thickens the juices. Turn off the heat

Spread it on a tray and cover with cling film

Refrigerate until cool. The apple filling is ready

Add <quantity>540<unit>g</unit></quantity> of all-purpose flour to a bowl

Add a pinch of flaky salt and <quantity>300<unit>g</unit></quantity> of cold butter

Mix the flour and butter with your fingertips until crumbly

Add <quantity>115<unit>ml</unit></quantity> of cold water and mix just until obtain a homogeneous dough. Do not overhandle the dough

Form the dough into a slightly flattened shape and wrap in cling film

Refrigerate the dough for at least 30 minutes until firm

Prepare 2 double layers of cling film over a countertop

Put the dough over a double layer of the cling film and cover it with the other layer

Roll out the dough with a rolling pin to <quantity>1<unit>mm</unit></quantity> thick

Remove a layer of cling film, handle the dough to make it a little more pliable, and transfer it to the mold with the film side facing up. Press it into the sides and remove the film

Gently press the sides so that it has an even thickness and trim off any excess dough. The shortcrust pastry is ready

Preheat the oven to <temperature>170<unit>°C</unit></temperature>

Fill the Shortcrust Pastry with a thick layer of the Apple FIlling

Roll out the trimmed dough with a rolling pin until it reaches a size that covers the top of the pie pan. Dust both sides of the dough with some all-purpose flour

Use different shape cutters to create a design to cover your pie. Place the cut dough over the apple filling, leaving some room for the hot air to come out while baking the pie

Add <quantity>1</quantity> egg yolk and <quantity>2<unit>tbsp</unit></quantity> of heavy cream to a bowl. Mix well and evenly brush this mixture over the pie top

Bake the pie for 35m until golden brown

Remove the pie from the pan and brush melted butter over it. The apple pie is ready

Enjoy!