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1
In the bowl, work the butter until soft, add the sugar, egg, almond powder, and a pinch of salt.
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2
Knead with a spatula to mix the ingredients well, then add the flour all at once.
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3
Mix everything with a spatula, and then with your hands.
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4
Chill in the refrigerator for about 15 minutes.
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5
Place the butter and icing sugar in a bowl, and whisk until the mixture foams.
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6
Add the egg, flour, and almonds, mix well to obtain a smooth cream.
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7
Peel and dice the apples.
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8
Scrape the vanilla bean by splitting it in two, and add it to the sugar.
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9
Melt the butter in a saucepan, add the diced apples, and pour in half of the sugar.
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10
Cook for about 3 minutes over high heat, while stirring.
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11
Pour in the remaining sugar. Cook for 3 minutes over high heat, then another 5 minutes on low heat.
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12
In a bowl, mix the almonds with the sugar and a teaspoon of water.
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13
Set aside.
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14
Preheat the oven to 170 degrees Celsius.
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15
Spread the dough on a lightly floured work surface to a thickness of 2 1/2 centimeters.
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16
Fill the mold (24 centimeter diameter), and prick the pie crust.
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17
Cover the dough with parchment paper and the dried fruits. Pre-cook for 10 minutes.
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18
Remove the foil and let the bottom cool.
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19
Spread the almond cream over the pie bottom, add the cooked apples and raspberries. Cover with the almond/sugar mixture.
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20
Bake for about 25 minutes.
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21
Let cool before serving.
