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1
Combine flour and salt in bowl.
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2
Cut in butter until mixture resembles coarse crumbs.
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3
Stir in enough water with fork just until flour is moistened.
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4
Divide dough in half.
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5
Shape each half into ball; flatten slightly.
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6
Wrap each in plastic food wrap; refrigerate 30 minutes or until firm.
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7
Heat oven to 375 degrees F.
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8
Roll out one ball of dough on lightly floured surface into 12-inch circle.
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9
Fold into quarters.
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10
Place dough into 9-inch glass pie pan; unfold dough, pressing firmly against bottom and sides.
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11
Trim crust to 1/2 inch from edge of pan; set aside.
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12
Combine all filling ingredients in bowl; toss to coat.
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13
Spoon mixture into prepared crust, using slotted spoon.
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14
Discard extra juice.
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15
Roll remaining ball of dough into 12-inch circle.
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16
Fold into quarters.
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17
Place dough over filling; unfold.
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18
Trim, seal and crimp or flute edge.
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19
Cut 5 or 6 large slits in crust.
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20
Brush crust with whipping cream; sprinkle with coarse grain sugar.
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21
Cover edge of crust with 2-inch strip aluminum foil.
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22
Bake 35 minutes; remove foil.
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23
Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust.
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24
Cool 1 hour before cutting.
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25
Store refrigerated.
