100gunsalted buttersoft, 3.5 oz/ ⅓ cup + 2 tablespoons
2teaspoonsvanilla sugar or 1 teaspoon pure vanilla extract
enough fruit to fill the pieNote 2
250mlheavy cream 8.5 fl.oz/ 1 cup
65ggranulated sugar2.3 oz/ ⅓ cups
4tablespoonsapple jellyNote 3
100gslivered almonds3.5 oz/ 1 cup
Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter a 30 cm/12-inch pie dish, preferably with a detachable bottom; it will make things easier when taking the pie out of the form. If you only have a ceramic form, it's also OK; just cut the cold pie directly in the form.
Pastry: Sift the flour in the food processor, add the salt, soft butter, egg, and vanilla sugar or extract. Process shortly until everything binds together. Place the pastry on the work surface and knead quickly to form a ball.Alternatively, you can use a handheld mixer with dough hooks instead of the food processor. Wrap the pastry in plastic foil and let rest in the fridge while preparing the fruit.
Clean and slice the fruit.
Roll the pastry on a clean kitchen towel sprinkled with flour. The rolling pin should also be rubbed with some flour. Place the pastry into the prepared pan covering the sides of the dish as well.
Arrange the fruit slices on the crust.
Whisk together the egg yolks, double/heavy cream, sugar, vanilla essence, and corn starch until the mixture is smooth. Pour over the fruit in the pan.
Bake for about 50 minutes until the edges of the crust are golden brown and the egg mixture is set.
Meanwhile, roast the slivered almonds in a non-stick pan without any addition of fat. Keep an eye on the pan and shake it regularly to prevent the almonds from burning. When nicely golden, transfer immediately onto a plate and let cool.
Glaze: Place the apple jelly in a small pan and heat gently until liquid. Brush the baked pie with the jelly and immediately sprinkle the roasted almonds all over the pie.