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1
Preheat oven to 375.
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2
In a bowl, combine all the filling ingredients.
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3
Cover and refrigerate while you make the crust.
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4
In a bowl, mix the flour and salt together.
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5
Add the butter and with a pastry blender, work the butter into the flour until the mixture resembles coarse crumbs or pea size balls.
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6
Add the eggs and the ice water, use just enough of the water to form the dough, and mix with your hands until a ball of dough is formed.
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7
Wrap the dough in plastic wrap and chill for 10 to 15 minutes.
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8
Divide the dough in half.
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9
On a floured surface, roll out one half of dough to a 12 inch round.
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10
Fit it into a 9 inch pie dish.
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11
Scoop the filling into the crust.
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12
Roll out second half of dough to slightly smaller round and place it on top of the filling.
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13
Trim the excess dough and pinch the edges to seal them.
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14
With a toothpick, make tiny holes all over the crust.
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15
Brush the top crust with the beaten egg.
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16
Bake for 35 to 40 minutes or until the crust is nicely browned.
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17
let the pie cool completely and cut into wedges.
