Quickly knead all ingredients together to form a shortcrust pastry and chill the dough for about 30 minutes.
Then divide the dough in half and roll out two shortcrust pastry sheets the size of a baking tray and place them on a baking tray lined with baking paper.
Peel and core the apples and cut them into wedges. Cook the wedges together with the rum, sugar and raisins until soft and all the juice has evaporated.
When the filling has cooled, spread it on the pastry, smooth it out and cover it with the second short pastry sheet.
Poke holes in it with a fork and brush with beaten egg.
Bake at about 180 degrees for 30 minutes.
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