Page 104 - United States of Pie

dough, center it over the pie plate, and ease it into the plate. Let the
excess dough hang over the rim. Pour in the filling and spread it out
evenly.

Roll out the second portion of dough to the same size. Lay the
dough over the filling, and trim the edges of both layers of dough to
leave a 1-inch overhang. Pressing the edges together, fold them
under, and then decoratively crimp the perimeter. With a sharp knife,
cut 5 vents in the top crust.
Bake the pie for 15 minutes. Then reduce the heat to 375° and
continue baking for 40 to 45 minutes, until the crust is golden brown.
Let the pie cool to room temperature before enjoying.

Optional:
For a lovely sheen on the baked pie, use a pastry brush to paint the
surface with the cream. If you like, sprinkle the sugar over the cream.
As the pie bakes, the sugar will caramelize, and it will crackle when
you slice a wedge of the freshly baked pie.

Note:
You’ll notice that I have instructed you to partially seed the tomatoes.

That’s because the pie can get too juicy if all the pulp and seeds are
left in place. When you slice the tomatoes, leave on the cutting board
whatever seeds and pulp fall from the fruit. This will ensure a
perfectly juicy and flavorful pie.