Page 341 - Pie Squared

Baking Steel, or inverted baking sheet on the center rack to heat
(see here).

Pour the fruit and every bit of the sugary syrup languishing in the
bottom of the bowl into the bottom crust and push it around until
evenly distributed. Dot with the cubes of butter. Place the top crust
over the filling. Trim the excess dough with scissors. Crimp and

slash. Stir the egg yolk and water together and, with a pastry brush,
paint generously across the top crust, avoiding the crimped edges.
Sprinkle with sugar. If there is time, freeze or refrigerate the pie one
more time for at least 20 minutes.

Place the pie atop a sheet of parchment paper in the center of the
oven (on the stone, steel, or baking sheet if using). Bake for 20
minutes. Reduce the temperature to 375°F and bake until the fruit
juices are bubbling and the crust is toasty brown, 45 to 55 minutes.

Place on a wire rack to cool for at least 3 hours before serving.

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

Swaps:

Try a Butter and Shortening (here) or Rye Crust (here).

Try a lattice or cutout topper.

Use Nutty Brown-Butter Streusel (here) instead of a top crust.

Substitute frozen fruit for fresh.