Page 68 - United States of Pie

On a well-floured surface, roll out one portion of the dough until it
is about /8-inch thick and will fit a 9-inch pie plate. Gently pick up the
1
dough, center it over the pie plate, and ease it into the plate. Let the

excess dough hang over the rim of the plate. Pour in the filling, and
shake the pie plate gently to distribute the fruit evenly. Dot the
surface of the filling 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 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.

Place the pie on a baking sheet and bake for 10 minutes. Then
reduce the heat to 375° and continue to bake for another 50 to 55
minutes, until the crust is golden brown and speckled with cheese. (If
the crust begins to brown too quickly, tent it with a piece of aluminum
foil.) Remove the pie from the oven, and let it cool to room

temperature before enjoying.