Christmas Eve Apple Pie, aka Fake Fish

From where I come from, Christmas Eve dinner is the most important feast in the whole winter festivities cycle. It is a somber family dinner on a Christmas Eve, while still upholding fasting tradition. Traditionally there have to be 12 dishes served (for 12 Apostles, 12 months of the year, you can take your pick) and at times it can be a rather challenging meal to put together, considering individual preferences of the family members. Last year we found this recipe in some article about Dutch Christmas food in the middle ages, and made it with some modifications. Even though it uses no dairy or animal based products, it turned out to be a really nice apple pie, definitely a keeper.

Need
... for pastry:
500 g flour
120 g sunflower oil (at least I used it, other oils probably will do fine too)
40 g grinded almonds
250 ml of water

... for filling:
3 large apples
90g sugar
1 table spoon ginger
1 table spoon cinnamon
60-80 g grinded almonds (depends on how much there was in a package)

... for decorating
a handful of nice whole almonds
1 raisin or prune

Rasp apples on a vegetable rasp (the rough part). Don't have to peel them, but if the skin looks crap, which often is the case with own apples at this point of the year, you can peel them. Obviously, seed pods go out, we do not want them in a pie. Mix apples with other filling ingredients.
Knead the pastry from pastry ingredients, divide it into 3 balls, 2 big ones (one slightly smaller than the other) and 1 tiny one, that one will be for decoration elements. Roll an oval shape from the bigger ball first, that will be a bottom of your pie. Put a baking paper in your oven plate and place the rolled out pastry sheet on it. Put a filling on it, so that it is about a good 2 cm from the edges. Note: It is important to first put a bottom pastry sheet on an oven plate and only then add the filling, because otherwise it can be rather annoying to lift the whole thing and transport it to the oven plate.
Roll the smaller big ball of the pastry, put it on top and fold the edges. Make a fish tail and fin from the tiny ball, also a rope thingie to separate the "head". Decorate it with whole almonds to make scales and use a prune/raisin to make an eye.
Prick the pie with a fork next to the "head" rope, and around the edges so the steam can get out when baking, otherwise the top layer can burst open in the places where you do not want it to do that; while it does nothing for taste, it can ruin a presentation. Bake in an oven on 200C for about 40 min.