Oat base
175 g butter
180 g plain flour
90 g Dansukker Cane Sugar
55 g porridge oats

Filling
3 eggs
300 ml crème fraiche
100 g almond paste
90 g Dansukker Cane Sugar
1 tsp Dansukker Vanilla Sugar
2 pears
100 g blackberries

Decoration
50 g flaked almonds

Preheat oven to 175 °C.

Melt the butter and add the flour, cane sugar and porridge oats. Allow to cool slightly.

Press out the dough into a greased pie dish, 26 cm in diameter. Bake in the lower part of the oven for 10 minutes.

Make the filling. Stir the eggs and crème fraiche together in a bowl. Chop the almond paste and fold it into the mixture. Add the cane sugar and vanilla sugar. Beat the mixture until combined.

Wash and core the pears and chop them into slices. Place the pear slices in the pie dish, pour over the filling and sprinkle the blackberries on top. Decorate with flaked almonds.

Bake in the lower part of the oven for about 35 minutes. The filling should have set when you take the pie out of the oven.

Serve with vanilla sauce.