This pie has the doses of Sir Montersino (if I were Queen Elizabeth II, I would give him the title of pastry baronet) infact after having tried his pastry it's hard to go back. The only difference that I made is related to the flour, that I have substituted with almond-flour, pistachios and rice flour, because it was a glutenfree birthday! The result is a pleasure beyond description, though I should not say, but the dried fruit gives the pastry an unparalleled quid; this demonstrate the fact, that even glutenfree food can be excellent, furthermore it's a good reason to explore an approach that otherwise, at least I, would have not dared.
