This traditional Dutch apple pie rivals the American classic.
Stir together all-purpose flour, baking powder, salt, and brown sugar in a bowl. Cut in butter with a pastry cutter or rub it in with your fingers until small bits remain. Stir in egg, water, and vanilla until dough forms a ball. Form two-thirds of dough into 1 disk and remaining third of dough into another disk. Wrap separately in plastic wrap, and refrigerate until firm, about 1 hour.
Combine apples, raisins, granulated sugar, cinnamon, salt, lemon juice, and 1 1/2 tablespoons semolina flour. Set aside, stirring occasionally.
Preheat oven to 350 degrees. Butter a 9-inch round springform pan. Roughly roll out larger dough disk on a lightly floured surface. (If dough breaks, simply patch it together, pressing all cracks closed.) Fit dough into bottom and up side of pan. Sprinkle remaining 1 1/2 tablespoons semolina flour over dough. Transfer filling to tart shell with a slotted spoon, leaving juices behind. Roll out remaining dough disk until just under 1/4 inch thick, and cut into 5/8-inch-wide strips. Lay half the strips over filling in 1 direction, then lay remaining strips in other direction to create a lattice. Press strips into top edge of dough, and brush lattice with egg wash.
Bake until crust is golden brown and apples are tender, about 1 hour 15 minutes. (Tent with foil if crust starts to get too dark.) Let cool on a wire rack until sides of tart pull away from pan, about 30 minutes. Unmold tart, and let cool completely, about 1 hour. Serve with whipped cream.