Prepare ice water by adding water to a cup of ice.
Cut the butter into small cubes and allow it to rest on a plate in the freezer.
In a food processor, mix the flour, sugar, and salt together.
Add the butter and pulse until the butter pieces are no larger than a pea. Be sure to pulse and not just allow the food processor to run because it may melt the butter.
Add 4 Tbs of ice water to the flour mixture and pulse until combined. Add more ice water, 2 Tbs at a time, until the dough holds together. To test, take a small portion in your hand and squeeze it together. If it crumbles apart, add a bit more water.
Once the dough is ready, turn it out onto a floured surface. Press the dough together into two even disks, wrap each disk in plastic wrap, and refrigerate for at least 30 minutes.
FOR THE FILLING:
While your dough is resting in the refrigerator, mix together all the filling ingredients. There's really no rhyme or reason here; it's as easy at that!
FOR ASSEMBLY:
Preheat your oven to 425 degrees F.
Prep your pie dish. I used spray canola oil, but you can use more butter, if preferred. There's plenty of butter in the crust, so you don't need much.
Once the dough has rested, take out one disk and roll it out with a rolling pin. Aim for approximately 12 inches in diameter. Roll from the middle of the dough out. Be sure to turn the dough periodically in order to yield a more even, circular crust. Also be sure to flip the dough occasionally to make sure the dough doesn't stick to your work surface.
Transfer the dough to the pie dish and lightly press it into place, making sure to press out any air bubbles.
Brush the crust with the egg yolk. This helps to seal the crust and keep it from getting soggy from the filling.
Roll out your second disk of dough the same way you did the first. Slice the dough into even strips - I cut them about 1.25 inches in width but it's really up to you.
Back to filling - drain a bit of the excess juice from the filling and pour the rest into the pie dish.
Create a lattice top with the pie dough strips and crimp the edges. (There's a video on how to do this in the blog post!) Brush the remaining egg white on the pie and sprinkle the sugar evenly on the crust.
Place the finished pie onto a baking sheet (this will catch any juice that overflows during baking) and place in the oven. Bake for 50-55 mins until the top is golden brown and the filling is bubbling.
Allow to cool and serve with whipped cream, ice cream, or alone!