In a mixing bowl cream the butter and sugar until smooth and add the egg and vanilla paste. Add the flour and blend until combined. Refrigerate for at least 1 hour before use.
Peel, quarter and remove the core from the apples and slice. Place the apples in a large bowl and add the granulated sugar, muscovado sugar, raisins, melted butter, lemon and orange zest and juice, nutmeg and cinnamon. Stir until combined.
Roll out the pastry and line a nine-inch by one-and-a-half-inch flan ring. Place the apple filling inside and using a pastry brush, brush the edge of the pastry with the beaten egg. Roll out a circle of pastry to cover the pie and trim the edges. Brush the remaining egg over the top of the pie.
Bake in the center of the oven for about 40 minutes or until the pastry is golden brown.