Last night I went and snapped some pics for a friend of mine. His new solo album is about to “drop” (as they say in the biz) so he needed a pic for the artwork. He had the idea to take his grandma’s 100 year old wood chair and place it in the river.
Preheat oven to 450. Combine fruit and lemon juice and set aside. Mix dry ingredients in a separate bowl and then add to fruit. Stir gently to coat. Brush egg mixture on bottom of crust to keep from getting soggy. Dump fruit into crust. It should create a nice mound. Take top crust and place over pie. Fold edges under the bottom crust and press fluted edges together. Trim excess. Brush top crust with egg mixture and sprinkle sugar on top. Add slits to top of cruse.
Bake for 10 minutes and then reduce temperature to 375 continue to bake for 30-35 minutes or until juice from the fruit starts to run out. I always like to place a baking sheet on the rack below my pies to catch the juices. If your crust starts to brown too quickly place foil around the edges during the last 10 minutes.