Breton cereal and apple pie

Beat the butter or margarine and salt in a food mixer using the beater for 2-3 minutes, add the egg yolks and keep mixing for 2-3 minutes. Add the CEREAL'EAT SHORTCRUST and VIGOR BAKING and mix well together. Using a piping bag, pipe about 8 mm of mixture into a lightly greased round tin. Spread a layer of FRUTTIDOR MELA GROS MORCEAUX about a centimetre deep over the top, leaving a narrow border free around the edge and decorate with sliced almonds. Bake at 180-190°C for 20-25 minutes or until the pie is completely golden brown.