Authentic Dutch Apple Pie (Appeltaart)

For the almond paste (use 1/3 for this recipe and freeze the rest for another time):
Blanch almonds by soaking them in boiling water for a few minutes. Remove from hot water and cover with ice to cool. Slip brown skins off. Place blanched almonds on a sheet tray and put into a 350ºF oven to dry completely and toast slightly until they smell fragrant. Cool completely and grind in a food processor.

Combine ground almonds, powdered sugar, and beaten egg. Mixture should be somewhat sticky. Store the paste in the fridge for at least a week for the flavor to develop.

For the raisins (begin the day before baking):
Plump raisins in very hot water for 1 hour. Drain water and add spiced rum; soak overnight.

For the filling:
Combine apples, sugar, cinnamon, and lemon juice; set aside while preparing pastry.

For the pastry:
In the bowl of a food processor, combine flour, baking powder, butter, brown sugar, salt, pepper, nutmeg, cardamom, and cinnamon. Add 1-2 tablespoons of water and process until dough forms into a ball. Divide pastry into 2 unequal portions (the larger portion should be approximately 2/3 of the dough; the smaller 1/3).

To assemble:
Preheat oven to 375ºF. Prepare a 9-inch springform pan with nonstick cooking spray and line the bottom with parchment if desired.

Press large ball of pastry dough into the bottom and up the sides of the springform pan. Brush the bottom pastry with beaten egg yolk and sprinkle with cornstarch.

Pour 1/2 the apples into the prepared pastry. Add rum-soaked raisins (including any remaining rum) and crumble about 1/3 of the homemade almond paste over the apples. Add remaining apples. Decorate the top of appeltaart with remaining pastry by rolling into a snake shape and pressing into a lattice pattern (no need to weave the lattice together, just press in place). Brush lattice with beaten egg white.

Wrap bottom of springform with foil to prevent leaking juices from dripping in your oven. Loosely tent top with foil. Bake for 45 minutes, uncover and bake for an additional 15–20 minutes. Cool completely before unmolding.

Note: Commercially available almond paste can be used in place of the homemade version included in this recipe.