Page 366 - Pie Squared

crust. Drape the top crust over the filling. Crimp and slash. Whisk the
egg yolk and water with a fork until thoroughly blended. Dip a pastry

brush into the egg wash and paint it across the surface of the top
crust. Sprinkle generously with the sparkling sugar.
Slide the pie into the oven with a protective sheet of parchment
under the pan and atop the Baking Steel, stone, or baking sheet if

using. (This pie always bubbles up and over.) Bake for 20 minutes.
Reduce the heat to 375°F and continue baking for 45 to 55 minutes,
until the top crust is deeply golden brown and the juices are bubbling
up through the slashes.

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

Swaps: There are no substitutions. It’s too perfect the way it is.