‘French’ Apple Pie

This was a mainstay of retail bakeries about fifty years ago and has all but disappeared from sight. A cooked apple filling with raisins is baked in a sweet crust in a straight-sided tin. After cooling, the top is spread with a simple sugar icing. I have no idea how or why it acquired the name, but despite the fact that there is no equivalent in France, it has always been one of my favourite bakery treats.