Put them into a big bowl, add all the ingredients for the filling. Mix well and set aside.
Preparation: Dough
In a food processor, combine the flour, salt, cubes of butter and pulse until the butter is the size of small peas. With the motor is running, add the cold water until the mixture begins to come off the sides of the bowl. The mix will still be somewhat loose and crumbly, that’s okay.
Turn the mix out onto the countertop. Knead the dough until you get a big ball. It does not have to perfect at this point, because you will need to cut that ball in two.
Take each half, shape it into a disk and use a rolling pin to flatten it. You may need a little bit of flour on your rolling pin and dough so the dough does not stick to the pin or to the counter. Roll them big enough to completely cover your dish with some extra width to pinch on the sides.
Assembly
Sprinkle some flour on your pie dish.
Put the first piece of dough in, making sure it's all the way at the bottom of the plate. Use the back of your hand, not the tips of your fingers, otherwise you may tear the dough.
Now put the filling onto your pie dish.
Take the other piece of the dough and gently place it over the filling. Pinch all around along the edge to seal your pie. Make little holes on top of the dough so the extra moisture could escape. This way your pie will have a nice crust!
Baking
Mix your egg white and water in a small bowl with a fork.
Using a brush, brush the egg wash on the crust so it would turn a nice color while baking.
Bake on the bottom grill of the oven for 50 to 60 minutes at 375°F.
Notes
If you make this recipe ..... tag me @mel4skilletsandgames on Instagram and hashtag it #skilletsandpots.