Page 198 - United States of Pie

Spread half of the fruit mixture in the pie plate. Sprinkle half of the
sugar mixture over the fruit. Repeat the layers of fruit and sugar. Dot
the surface with the butter.

Roll out the second portion of dough to the same size. Lay the
dough over the filling. Trim the edges of both layers of the 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 45 to 50 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.