Page 350 - Pie Squared

and distribute them evenly from corner to corner. Pour the custard
filling over the peaches. Scatter the raspberries over the custard.

Slide the pie into the oven (on top of the steel, stone, or baking sheet
if using) and bake for 20 minutes.
Stamp cutouts from the top crust. Stir together the egg yolk and
sugar. Paint each cutout with egg wash. Remove the pie from the

oven and quickly, like dealing cards, place the cutouts (glazed side
up) across the surface of the pie. Return the pie to the oven and
bake for another 40 minutes, until a knife plunged into the custard
comes out clean and the cutout toppers are toasty brown and

glistening.
Cool the pie on a wire rack for 1 hour. Chill the pie in the
refrigerator for 2 hours. Serve cold.

Techniques: All-Butter Crust (here), Mixing and Rolling Out (here),
How to Peel a Peach (here), Lattices, Cutouts, Stamps, and Shapes
(here)

Swaps:

Press in a Shortbread Crust (here) or Vanilla Wafer Crust (here).

Strawberries, red currants, raspberries, and apricots are equally
stupendous surrounded by the rich custard.

A Granola Streusel (here) topping is a fine textural counterpoint.