Page 327 - Pie Squared

cutouts with a pastry brush dipped in the egg wash and sprinkle the
entire surface generously with sparkling sugar. Slide the pie into the

oven (on top of the steel, stone, or baking sheet if using) and bake
for 45 to 55 minutes, until the surface is shiny golden brown and the
filling is bubbling.
Cool before serving.

Techniques: All-Butter Crust (here), Mixing and Rolling Out (here),
Crimp and Slash (here), Lattices, Cutouts, Stamps, and Shapes
(here)

Swaps:

Use a grocery store crust (see here) for instant gratification.

Fruit combinations can be thrilling: Try rhubarb and cherries,
blueberries and nectarines, raspberries and white peaches.

Of course, you can make this pie with fresh raspberries, too.

FREEZING FRESH FRUIT

If you are lucky enough to have a berry patch or fruit tree in the

back yard, it’s likely you know that frozen fruit can taste as fresh
as the day it’s picked. If there’s no berry patch in the back, scour
summer’s farmers’ markets, pick-your-own orchards, and
roadside stands for the sweetest, ripest fruit at the peak of
freshness and the best price. It takes only a few minutes to

freeze and it’s ready for pie (or smoothies, cobblers, yogurt
toppings, and more) in the depths of winter.

IQF—Individual Quick Freezing—is a fancy name for a simple,
sensible technique. When shopping for frozen fruits and
vegetables, look for packages marked “IQF” to find perfectly
sliced peaches or individual strawberries.
To IQF at home, peel fruit that needs to be peeled and pit