Shortcrust pastry

Cup of Yum
1. In the bowl of a stand mixer, mix the butter and icing sugar at medium speed for a few minutes until reaching a sandy texture.
2. Add salt and ground almonds and mix for 1 minute.
3. Add the egg and continue mixing for 1 minute.
4. Add the flour and mix very quickly until a reaching a homogeneous dough.
5. Spread the dough between two sheets of parchment paper to a thickness of about ¼ inch (5 mm), trying to give it the shape of the mold that will be used for baking.
6. Place the dough in the refrigerator for 4 hours or even overnight.

Apples

1. Preheat oven to 400 F / 200 C.
2. Melt the butter in a saucepan over low heat. Add the sugar and stir for 2 to 3 minutes.
3. Split the vanilla bean in half and extract the seeds. Add lemon juice and vanilla seeds to the saucepan, and stir.
4. Pour the whole in a springform pan and bake for 15 minutes.
5. Remove the pan from the oven and let cool.
6. Place the apples on top of the caramel, with the curved part facing the mold. Sprinkle lightly with fleur de sel.

Pie assembly and baking

1. Remove the dough from the refrigerator and place it on the apples, making sure to fold the edges inside around the mold.
2. Make two light cross-shaped incisions in the middle of the dough using a knife.
3. Bake for about 15 minutes to 20 minutes or until golden.
4. Remove from the oven and wait at least 10 minutes before unmolding.