To make the pastry, process flour, sugar, salt and vanilla seeds in a food processor to combine, add butter, pulse for 30 seconds or until small lumps of butter remain. Add sour cream, pulse to combine, turn onto a work surface, bring together with the your hands and wrap in plastic wrap. Refrigerate to rest for about an hour.

Preheat the oven to 200°C (400°F). Combine the ingredients for the fruit filling in a bowl and then transfer to a 24cm diameter, 5cm deep pie dish.

Roll out the pastry to about 4mm thick, brush edges of the pie dish with water. Place pastry over, press down to seal and trim with a sharp knife. Pierce a hole in the centre, brush with water and scatter with raw sugar. Bake for about 30 minutes, or until pastry is golden. Remove from oven and use a fork to break pastry into large pieces, pressing down into the filling. Return to the oven for an additional 20-25 minutes and bake until juices are bubbling up. You can serve the pie warm or cold with pouring cream or ice cream.