Pie Crust

• In a bowl, mix flour, vanilla sugar, spices and cold butter just using your fingers. Press down the ingredients with your fingers until it has a consistency of flour. The goal is to make a sticky dough close to cookie dough.
• If the consistency of it is too dry, add tablespoons of cold water. When you make a ball out of these ingredients, keep it in the fridge for 30 minutes.
• Preheat the oven to 180℃ and prepare a pie tin for baking.
• Melt the milk chocolate over the boiling water or in the microwave. Add heavy cream and stir until the ganache is ready. Let the chocolate cool - the ganache will get thicker.
• Roll out the dough on the floured surface and put over the pie baking tin. Cut the sides off and make holes using a fork. Brush the pie crust with eggwash.
• Pour the ganache over the pie crust.
• In a bowl mix all the ingredients for filling. Give it a good stir an pour over the pie crust. Bake for 45 - 55 minutes until the top is brown. Then I turned the oven off and opened the door on the oven for an extra 5 minutes. Get the pie out and let cool completely.