• 125 GRAM BUTTER, cold
• 100 GRAM SUGAR
• 150 GRAM FLOUR
• 50 GRAM RAISINS
• 5 APPLES
• 1 LEMON (rind and juice)
• 100 GRAM ALMOND PASTE

• 150 GRAM CHOCOLATE CHIP COOKIES
• 75 GRAM BUTTER, melted
• 250 GRAM CREAM CHEESE
• 1 CUP CREAM
• 1/2 CUP YOGURT
• 4 LEAVES GELATIN, soaked
• 100 GRAM CHOCOLATE
• 6 TBSP SUGAR

Mix butter, sugar (keep 4 tablespoons behind) and flour to a dough. Roll it out into a flat circle and put into a form. Put into the fridge for half an hour. Peel and clean four apples and chop them. Cook them in 1/2 dl water with the lemon juice for 15 minutes. Discard the water. Mix the raisins and lemon rind with the cooked apples. Wash the last apple and cut into thin slices (with the peel!). Bake the dough bottom 20 minutes in the oven at 175 degrees Celsius. Cool down. Put the almond paste on the pie bottom and the cooked apple mixture on top. Put the pie back into the oven for 10 minutes. Decorate with the sliced raw apple.

Crumble the cookies and mix with butter, press the mixture on to the base of an oven dish. Heat 2 tablespoons cream to the boiling point and dissolve the gelatin. Melt the chocolate with 2 tablespoons cream, add the cream cheese and mix for 2 minutes, beat in the yogurt, add the gelatin cream mixture and stir well. Beat the remainder of the cream with the sugar, and add to the chocolate cream cheese mix. Pour all on top of the cookie base. Refrigerate for 4 hours. Decorate with chocolate shavings.