Swiss Apfelkuchen Tart

Dough:
	2 cupsall-purpose flour
	1/3 cupsugar
	1 lemon
	5 ozunsalted butter; (10 Tbls.)
	1 egg
	1 egg yolk
	1/8 tsp.salt
	3/4 Tblswhite vinegar; mixed with 3/4 Tbls. cold water Filling: 8-10 tart apples 1 c golden raisins 1/2 c. chopped nuts 1/2 c. sugar 2 tsp. cinnamon 6 TBS Real butter, melted 1 egg, beaten Make dough like you would pie crust, refrigerate 30 minutes or longer. Peel and core apples, slice in half and then into 1/8 inch thick slices and place in a mixing bowl. Roll dough out on a floured board or counter with a floured rolling pin until it is about 19 inches long and 12 inches wide. Carefully fold it over itself and then unfold onto an 11 inch by 17 inch baking sheet... Layer half of the apple slices onto the dough, leaving a 2 inch margin all the way around. Sprinkle 2/3 of the nuts and 1/2 the raisins. Mix the sugar and cinnamon in a bowl and sprinkle half over the apples, nuts and raisins. Make another layer of apples, nuts and raisins and cover with the rest of the cinnamon sugar. Fold the sides of the pastry over, starting with the short sides. Pour the melted butter over the topping and brush the pastry frame with the slightly beaten egg. Bake at 350 degrees for 30 minutes. Allow to cool and then slice into 12 pcs. Adapted by http://laurenhairston.blogspot.com/2011/01/contest-apfelkuchen.html