Old Fashioned Apple Torte

For the Crust:

Combine the flour and butter in a food processor and pulse until coarse crumbs form. Add the sugar, salt, egg and water and blend just until a dough forms. Gather the dough into a ball and divide in 1/2. Flatten each half of the dough into a disc and wrap tightly with plastic wrap. Refrigerate the dough 1 hour.

Preheat the oven to 400 degrees. Butter the inside of a 10 inch springform pan. Roll out 1 of the dough discs into a 12 inch round. Form the dough into the bottom and 1 inch up the sides of the prepared pan. Roll the remaining dough half into a 12 inch round.

For the Filling:

Overlap 1/2 of the apple slices over the crust in the pan. Sprinkle with 1/2 of the sugar, 1/2 of the raisins and 1/2 of the walnuts. Repeat the layering with the remaining apple slices, sugar, raisins and walnuts. Top with the remaining dough round and press together the edges to seal.

For the Topping:

Cream together the butter and brown sugar in a small bowl until smooth. Stir in the walnuts. Spread the topping evenly over the top of the torte.

Poke the top of the torte all over with a fork. Place the torte on a rimmed sheet pan and bake about 45 minutes until golden brown. Transfer the pan to a rack and cool to lukewarm. Release the pan sides and serve the torte warm or at room temperature.