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1
In a medium bowl, whisk together flours, sugar, and salt. Whisk together egg yolks and milk in a separate bowl.
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2
With a pastry blender cut butter pieces into the flour mixture until they are pea-sized bits. Add yolk mixture, start mixing with your hands to form a shaggy mass.
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3
Turn onto a clean surface, gathering the dry bits with a bench scraper, knead by folding and turning, about 10 times. It will start to form a consistent dough as you work it. The trick is to avoid over-kneading so the butter still stays intact inside to create the layers in the pastry.
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4
Divide into two equal pieces, and wrap in plastic. Chill the the fridge for at least 30 minutes before rolling. (You can chill the dough overnight.)
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5
Make the filling right before you roll the dough. In a medium bowl, mix sugar and vanilla seeds with your hands, try to get the seeds evenly distributed. Add the rest of the ingredients and toss to get everything well incorporated.
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6
Preheat oven to 425 F / 220 C. Roll out one portion of the dough to a 11 inch circle, rotating the dough and dusting flour as needed. Place into a 9 inch pie plate. Pour in filling. Roll the second dough into a 11 inch circle, cut out strips of about 3/4 inch wide, about 8-10 strips. Form lattice top, pinch the dough around the edge to seal. Use a paring knife to run around the edge to trim off overhang. If there's extra dough, cut out strips to make a braid or shapes to garnish the edges.
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7
Brush egg wash and sprinkle coarse sugar on the top. Bake in preheated oven for 35 minutes. Lower heat to 325 F / 170 C and bake for 15 - 20 more minutes, until the filling is bubbly, and the pastry is golden brown. *If the pastry is getting dark too quick, tent with foil. Cool for at least 2 hours before cutting.
