Stir the semolina, honey, vanilla, lemon zest into the milk. Allow to swell for 30-60 minutes.
Preheat the oven to 200 °C. Grease a pizza pan of 26-28 cm ø.
Cut the apples into quarters, core them, then slice them finely. Slice directly into the dish. Sprinkle the raisins on top. Melt the butter. Stir half of it into the corn milk. Pour the corn milk over the apples. Mix well with 2 tablespoons. Press the mixture evenly into the mold.
Stir the pear syrup and the juice of one lemon into the remaining butter.
Drizzle the apples with the butter mixture.
Bake: Bake at 200 °C, 2nd rack from the bottom. After 20 minutes, sprinkle the almond flakes over the casserole. Bake for another 15 minutes and leave in the switched-off oven for 5-10 minutes.
The casserole tastes just as good cooled down or slightly warmed up again.