In a food processor, sand dry ingredients with butter first. Add yolks, milk and vanilla and mix to combine. Wrap up and chill completely.
Puree the thawed ripen bananas with lemon juice. Fold in diced fresh banana, the diced candied orange peels and nutmeg; set aside. Peel and core apples. Cut each apple into wedges and cubes. If made in advance; toss apple cubes in some lemon juice to prevent from browning. In a hot and large frying pan, throw in butter, apples and raisins and sautée for 5 min on high heat stirring every so often. Add sugar and vanilla and continue to cook for 3 minutes more. Add dark rum and Flambée. As soon as the flame comes down, mix in the banana-orange mixture and cinnamon. Cook on low heat for about 3 minutes more – it should thicken removing extra moisture. Transfer mixture onto a baking tray lined with a silicone mat. Chill.
Grease tart pan with softened butter. Use 70% of the pastry for the bottom. Flour work surface and work out dough to soften. Roll out into a 0.12''/3mm thick disk (a couple of inches larger than the pan). Place the dough in the greased pan; readjust edges if necessary. Add the room temperature apple-banana filling and fold upper pastry towards the filling and egg wash it. Roll out the leftover dough and cover the entire surface of the pie. Egg wash pie and refrigerate to rest for an hour or more; up to 2 days. When ready to bake, make a little chimney in the center of the pie and score the surface of the pastry is desired.
Preheat oven to 425ºF/220ºC with a pizza stone. Bake apple-banana croustade for 5 minutes, then lower the temp to 375ºF/190ºC and bake for an additional 50 minutes. Cool to room temperature. Enjoy!