Wild Apples and Red Plums

Mix eau-de-vie and syrup. Add herbs. Close the receptacle, and let macerate two weeks in the refrigerator. After maceration, strain and store in the refrigerator.

Mix flour, almond-sugar mixture, sugar and butter with your fingertips. When the mixture takes on a sandy look, add the egg. Roll the dough into a ball, and cover in plastic wrap. Refrigerate.

Roll out the dough to a thickness of 1/10 inch (2 mm). Cut out two disks 8 inches (20 cm) in diameter. Line a 6 1/2 inch (16 cm) pan with one of the dough disks. Set the second disk aside.

Peel and core the apples and the half pear. Pit the plums. Peel and seed the orange. Dice the fruit into large cubes. Add sugar, split and scraped vanilla bean, and port. Slowly simmer until it becomes a dry compote. Let cool.

When the fruit has cooled down, remove the vanilla bean. Pour the compote into the pan. Cover with the second dough disk, and close, making sure to seal the edges to prevent the filling from running over. Cut off the excess dough. Bake 35 minutes in a 356°F (180°C) oven.

Reduce the port to obtain a thick sauce that will coat well.

Combine wine, orange, lemon, cinnamon, split and scraped vanilla bean and sugar. Bring to a boil. Cover and let steep until cooled.

Strain through a chinois and pour into a pan. Let set in the freezer. Scrape from time to time with a fork to flake.

Slice the pie. Warm up for a few moments in the oven.

Place a piece of pie on the side of the serving plate. Serve the wine granita, herb liqueur and reduced port sauce separately.