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1
Blend flour and salt in processor 5 seconds.
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2
Add butter; using on/off turns, cut in until coarse meal forms.
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3
Add 6 tablespoons ice water.
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4
Using on/off turns, blend until moist clumps form, adding more water by tablespoonfuls if dough is dry.
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5
Gather dough into ball.
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6
Divide in half and shape into disks.
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7
Wrap each disk in plastic; chill at least 1 hour and up to 1 day.
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8
Combine first 5 ingredients in large pot.
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9
Bring to boil.
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10
Reduce heat to medium-low, cover, and simmer until fruit is tender, stirring occasionally, about 25 minutes.
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11
Transfer mixture to bowl.
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12
Mix in flour and spices.
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13
Cool.
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14
(Can be made 1 day ahead.
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15
Cover and chill.
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16
Bring to room temperature before continuing.)
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17
Preheat oven to 400F.
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18
Roll out 1 dough disk on lightly floured surface to 13-inch round.
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19
Line 9-inch-diameter pie dish (not deep-dish) with dough.
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20
Spoon filling into crust; dot with butter.
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21
Roll out second dough disk on lightly floured surface to 13-inch round.
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22
Drape dough over filling.
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23
Roll up overhang of both crusts together to form edge and crimp.
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24
Cut hole in center of crust to allow steam to escape; brush top (not edge) with glaze.
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25
Bake pie 15 minutes.
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26
Reduce oven temperature to 375F.
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27
Bake pie until crust is golden, about 55 minutes longer.
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28
Cool pie on rack 30 minutes.
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29
Serve warm or at room temperature with ice cream.
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30
*A blend of ground cinnamon, cloves, fennel seeds, star anise, and peppercorns, sold in the supermarket's spice section.
