Preheat the oven to 170C/325F/gas 3.
Grease the tart tin with butter.
To make the pastry sift the flour and salt into a large mixing bowl or food processor bowl.
Add the butter and rub it in (or process if using food processor) until the mixture resembles fine breadcrumbs.
Break the egg into a cup and add 2 tbsp ice cold water and whisk together.
Add to the pastry mix and bring together to make a dough adding more water if the dough is too dry. If using a processor add the egg mixture and whizz until the mixture forms a ball of dough.
Wrap in clingfilm and place in the fridge for 30 minutes.
Fill the other large mixing bowl with water and squeeze the juice of lemon into it. Place the apple slices in the lemony water – this will prevent the apples from discolouring.
Place the demerara sugar, flour, orange zest, lemon zest and spices in the small mixing bowl and mix thoroughly.
Roll out two thirds of the pastry and line the tart tin with it reserving the remaining pastry to make the lid.
Remove the apple slices from the lemon water and place on kitchen paper. Wipe off any excess water.
Scatter a little of the sugar mixture onto the pastry base before arranging the first layer of apple slices. Add half the raisins over this first layer along with another scattering of sugar mixture. Continue this layering until the apples are used up.
Sprinkle the apple slices with the orange juice and dot with the butter.
Dampen the top edges of the pastry base.
Roll out the pie lid and place over the pie and crimp to secure the edges.
Cut out leaves from any remaining pastry and place on top of the pie in a design of your choosing, sticking them down with a little beaten egg.
Make a small hole in the centre of the lid to allow steam to escape.
Brush the beaten egg over the pie lid and scatter with caster sugar.
Place in the oven and bake for 35-40 minutes or until golden and filling bubbling. If the top of the pie looks as if it is getting too brown, place a piece of kitchen foil over the top.
Remove from the oven and allow to cool a little before removing the tart tin. You may need to leave the tin base in place as by removing it you risk the pie breaking. Place on a serving plate and serve warm with cream or custard.
