Rustic apple banana pie

Sand the dry ingredients with the butter, add egg yolks, milk and vanilla, and pulse a few more times until it just comes together. Wrap and chill completely.

Puree the ripe bananas with a drizzle of lemon juice; fold in a fresh chopped banana, season with nutmeg and add diced candied orange peel.

Peel, core and cube the apples; saute in butter in a large frying pan on high heat for five minutes.

Add the raisins and brown sugar and cook three minutes on high heat; flambe with dark rum.

When the flame is out, stir in the banana mixture and a couple of pinches of cinnamon; lower the heat and cook a few minutes to drive off moisture. Cool to room temperature.

Roll two-thirds of the pastry into a 3 mm disc and place it in a greased 11.5-inch (29 cm) non-stick frying pan.

Add the room-temperature filling, fold the pastry up against it, roll out the remaining dough, egg wash the pastry edge and cover the pie, sealing the edges.

Egg wash the surface and chill an hour or so, or overnight.

Egg wash again, cut a small chimney hole for steam and score the surface with the tip and back of a paring knife.

Bake over a pizza stone at 450F for five minutes.

Lower to 375F (190C) and bake an additional 50 minutes; cool, unmold and serve at room temperature.