ake one disc of pastry and place it on a well-floured surface. With a rolling pin dusted with flour, roll the pastry out until you have a circle that measures about 12” in diameter. Keep rotating the pastry as you roll to prevent sticking.
Once you’re happy with your circle, roll it onto the rolling pin before unfurling it across your 9” pie plate. Gently tuck your pastry into the plate. Push the pastry into the edges of the plate but don’t stretch it.
Pierce the pastry all over with a fork and spoon in the filling. You will have noticed a fair amount of liquid has gathered in the bottom of the bowl you had your filling in. Try to add as little of that to the pie as possible. **** Dot the surface of the filling with the butter.
2 tbsp cold unsalted butter
Retrieve the other disc of pastry from the fridge and place it once again on a well-floured surface. Roll the pastry out to a circle measuring 9” in diameter. Using a pastry or pizza wheel, cut the pastry into strips. Arrange the strips on top of the pie in a lattice formation. Just remember over/under, over/under. And select pastry strips that are the correct length for their position on the pie.
Once your lattice is on there, collect those edges and form a ridge. You can borrow some pastry from the meatier edges and use them to flesh out the thinner edges. Then using your thumb and index fingers, crimp the pastry. Transfer the pie to the fridge and chill for a minimum of 30 minutes. While the pie is chilling, preheat the oven to 400°F.
Once the oven is up and the pie is chilled, brush the egg all over the pastry and sprinkle it with the sugar. Place the pie on the middle rack of the oven and a sheet pan on the lower rack. This will catch any drips. Bake for 20 minutes, then lower the oven temperature to 350 and place a crust shield on the crimped portion of the pie. ***** Return the pie to the oven and bake for another 50 minutes.
1 large egg, 1 tbsp demerara sugar **
Take the pie out of the oven and let cool for a few hours before slicing and serving. The cooling time will allow the filling to solidify, so you can get a nice clean slice.