List of Ingredients
- 1 LB. of all-purpose flour
- 1 1/4 CUPS of unsalted butter
- 1 CUP of sugar
- 5 of large egg yolks
- 1 of lemon
- salt
- extra all-purpose flour and butt
- 2 CUPS of milk
- 3/4 LB. of peaches
- 1/2 LB. of pears
- 1/2 LB. of apples
- 3/4 CUP of sugar
- 4 OZ. of heavy whipping cream
- 1/2 CUP of semolina
- 3 TBSP. of unsalted butter
- 4 of large egg yolks
- small basket of raspberries
- Grand Marnier
- 1 SACHET of vanilla essence
Method
Wash and dry the lemon. With a microplane, finely grate the lemon rind and set aside.
Mix the butter into the flour with your hands until a coarse meal forms. Turn out onto a pastry board and make a well in the center. Add the egg yolks, sugar, a pinch of salt, and the lemon zest. Knead with your fingertips. Wrap it in plastic wrap and let rest in the refrigerator for 30 minutes.
Peel and dice the apple, pear, and peaches into 1/2" cubes. Heat the butter until bubbling and add 3 Tbsp. sugar. Cook until golden and add the fresh fruit.
Preheat the oven to 350°F. Grease and flour a 10” springform pan. Remove the dough from the refrigerator. On a lightly floured pastry board, roll out to 1/8” thickness and line the pan with it. Trim the edges. Roll out the excess dough and cut into thin strips with a serrated pastry cutter.
Bring the milk to a boil with the cream and 1/2 cup sugar. Slowly pour in the semolina and cook, stirring frequently, for 10 minutes; when nearly cooked, add egg yolks, the vanilla and 2 Tbsp. Grand Marnier.
Add the cooked fruit to the springform pan, along with a dozen raspberries and cover with the hot semolina, spreading out into an even layer.Place the pastry strips in a lattice pattern over the pie, pressing gently to seal and top with the remaining raspberries.
Bake for 60 minutes.