Knead all the ingredients for the shortcrust pastry and wrap in foil and place in the refrigerator for 30 minutes.
Wash the apples, quarter them, peel them and remove the core - remove any inhabitants at the same time. Then grate the apples on the coarse grater. Add rum raisins and sugar and mix well. Dose the amount of sugar according to taste. My brother gave me a big bag with 5 different apples, so the amount of sugar is difficult to say.
Grease a size 32 springform pan or spray it with baking spray.
Knead two thirds of the shortcrust pastry briefly and place in the springform pan with the rim. Spread the apple mixture on top and press until smooth. Roll out the remaining dough and place a lid on the apple mixture, prick several times with a fork and bake at 180 ° C for approx. 55 - 60 minutes. Take the cake out of the oven and let it cool down in the mold for 20 minutes, then open the mold and let the cake cool down on a cake wire.
Mix the powdered sugar with enough rum until a spreadable glaze is created. Brush the apple pie with it and sprinkle with the flaked almonds.