Preheat oven to 180 C / 350 F.
Cream together butter and sugar. Add yolk and vanilla seeds, and mix. Add flour, salt, mix until just combined. Divide in thirds, 2/3 together and 1/3 together, wrap in plastic wrap and place in fridge to cool.
(Peel apples = optional) Cut, core and slice apples in thin slices. Mix with lemon juice, cinnamon, raisins, and cornstarch (and sugar). Set aside.
Butter a pie pan and press down 2/3rd of the dough, filling the whole pie pan, up to the sides.
Pour in the apple mixture, tap the pan and press the apples a little bit down to fill all the little gaps.
Using a little flour, roll out the 1/3rd into a circle, 1/2 cm thick.
Either place the whole circle on top, making a little cross indentation in the middle, or cut thick 'ribbons' and create a lattice top.
Brush with egg wash and sprinkle with a little raw sugar.
Bake for 50-60 minutes, until golden brown and the apples tender.