Sift flour, mix with baking powder, softened margarine, 3 tbsp sugar and milk. Knead the dough, wrap it in cling film and leave in the refrigerator at least 1 hour.

Prepare the filling: rinse the raisins and soak in warm water, apples, peel and seeds, cut into small cubes. With lemon to remove the zest, squeeze the juice into the stuffing we will need 4 tbsp to Mix apples, raisins, zest, cinnamon and sugar, mix well.

Divide dough into 3/4 and 1/4 pieces. A large part of the spread in a baking pan (better split) to do the bumpers. Spread the filling (the apples will give the juice, it is better in shape not to pour, since the process of baking apples "flow"). 1/4 of the dough to roll out with a rolling pin, cut the strips, lay out the top fillings in the form of braids. Lubricate the braid with egg yolk. Bake in a preheated 200 degree oven for 35-40 minutes.

The finished pie is not in a hurry to put out of shape, let it cool. Optionally, you can mix the apricot jam (previously it is necessary to wipe through a sieve) with 3 tbsp of lemon juice, a little heat and soak the cake between the cells of the braids. I did, but the taste is not noticed :-)