Ingredients
The following ingredients have 4 Servings
- 1 batch pie crust
- flour (for dusting the work surface to prevent sticking)
- 1 egg (beaten with a tablespoon of water)
- clear sparkling sugar (for garnish)
Instruction
- Dust the work surface liberally with flour, and roll out half the pie dough to about 3 inches wider than the width of the pie dish.
- Transfer the dough to the pie plate, and press it lightly into place, allowing any excess to drape over the sides of the pan.
- Fill with pie filling.
- Roll out the other half of the dough to about 3 inches wider than the width of the pie dish.
- Cut the dough into strips.
- Arrange half the strips over the pie, in parallel lines.
- Fold every other strip up to about the mid-line of the pie.
- Lay a strip over the middle of the pie, perpendicular to the others.
- Fold the parallel strips back down, then fold up all the other strips.
- Lay another perpendicular strip down, and repeat until all the strips have been used.
- Trim any excess dough to about a 2-inch overhang.
- Fold up the excess, pressing to adhere.
- Crimp the edge of the pie.
- Brush the pie with egg wash, and garnish with clear sparkling sugar, to garnish.
- Bake according to recipe directions.