Crusted pie as I like it

Mix the flour and butter together. Dissolve the salt and sugar in the whole milk.

Add all the ingredients to the first mixture to obtain an even dough, cover in foil and leave to rest for 30 minutes in a cool place. Spread the dough and line the GEOforme mould (L. 35x7x7.5cm).

Spread the rest of the dough to prepare the lid. Place the lined mould with the dough in the fridge.

Prepare browning: Put 1 egg, a dash of liquid cream and a pinch of salt together, mix well with a fork and ensure you have a brush.

Preheat your oven to 210°C (thermostat 7).

Bring the pistachios and Cognac to a boil, let them infuse and cool. Crush them roughly.

Bring the dried fruits and the Port to a boil, let it infuse and cool. Cut them roughly.

Mix 1,600 kg of pâté stuffing with dried fruits and pistachios.

Fill your GEOforme mould into the already lined dough, avoiding air bubbles.

Place on the lid with the browning, make three holes on the lid to let the moisture out and pour in the jelly after cooking

Cook as follows : 20 minutes at 210°C (thermostat 7) / 20 minutes at 150°C (thermostat 5) / 45 minutes at 90°C (thermostat 3).

Let it stand for 30 minutes at the oven outlet at room temperature and pour in jelly vents until fully absorbed.

Cool and keep refrigerated for at least 24 hours before turning out and serving.