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1
Whisk 6 tablespoons ice water and egg yolk in small bowl to blend.
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2
Mix flour, sugar and salt in processor.
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3
Add butter.
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4
Using on/off turns, process until mixture resembles coarse meal.
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5
Drizzle egg mixture over.
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6
Using on/off turns, process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
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7
Gather dough together and divide into 2 pieces, 1 slightly larger than the other.
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8
Flatten into disks; wrap each disk in plastic and chill 1 hour.
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9
(Can be made 2 days ahead.
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10
Keep refrigerated.)
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11
Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375F.
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12
Toss first 8 ingredients in large bowl to coat.
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13
Roll out larger dough disk on lightly floured work surface to 12-inch round.
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14
Transfer dough to 9-inch-diameter glass pie dish.
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15
Transfer filling to crust.
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16
Roll out smaller dough disk on lightly floured surface to 13-inch round.
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17
Drape dough over filling.
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18
Trim overhang to 1/2 inch.
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19
Fold overhang under, pressing to seal and forming high-standing rim.
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20
Crimp edge decoratively.
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21
Brush crust with milk.
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22
Sprinkle with 1 tablespoon sugar.
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23
Cut several slits in top to allow steam to escape during baking.
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24
Place baking sheet on bottom rack to catch any juices that may bubble over.
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25
Bake pie on center rack until crust is golden brown and juices bubble thickly, tenting pie with foil if crust browns too quickly, about 1 hour.
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26
Transfer pie to rack and cool.
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27
Serve pie slightly warm or at room temperature.
