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1
Set your oven for 425 degrees
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2
Gently mix together all the ingredients for the filling, and set aside while you roll out the dough.
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3
Roll out the dough for the bottom crust and place it in a 9- or 10-inch pie plate (not deep dish). There are plenty of great pie crust tips here on F52, if you're a newbie.
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4
Pour filling into bottom crust. Keep it even, but if you're a bit filling-heavy, mound it toward the center.
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5
Roll out the top crust. Place it on top of the pie, then trim and crimp the edges. I usually fold the two crusts under together, so they rest on the rim of the pie plate, then give a good pinch around the pie to seal them together. The trick is to have just enough overlap to be successful, but not so much that you have a thick, doughy edge. Play around, but don't spend too much time fretting - no one ever turns down a slice of pie.
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6
Brush the top crust with the beaten egg, then sprinkle sugar all over it. Use a light hand. Cut some slits in the crust for ventilation.
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7
Place pie on a baking sheet, lined with parchment, foil or a silicone liner (this is going to make the next hour of your life so much easier). Bake for 20 minutes, then turn down the oven to 375 and bake for another 25-35 minutes. If necessary, turn the pie around and/or cover the edges for more even browning.
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8
The pie is ready when the top is light golden, the filling is slightly thickened, bubbling and trying to escape, and you can't sit idly by, enduring the aroma like you're some kind of pie-hating robot. Take the pie out of the oven and let it cool thoroughly.
