Preheat oven to 180°C.
Roll out 2/3 of the pastry into a large round, depending on the size of your pie dish. Place into the pie dish, crimp dough against the edges, ensuring there is no air trapped underneath.
Place baking paper on top and fill with pie weights or rice. Blind bake for 30 minutes. Remove baking paper and pie weights. If the pastry is still a little doughy, return to the oven for 10 minutes. Cool.
Place apples, sugar, flour, lemon zest and vanilla into the Thermomix bowl. Cook 25 min/100°C/Reverse/speed soft. Add raspberries and combine with spatula.
Pour filling into cooled pastry shell.
Roll out remaining pastry and place on top. Cut slits or shapes into the top of the pie. We used a cookie cutter to create the top pastry. If you add enough stars, you will end up with a crust! Brush with egg wash. Bake for 35 minutes or until browned. Dust with icing sugar.
Serve with Salted Caramel Ice Cream, whipped cream or both!