• Make the pie dough and chill in the fridge while you make the filling. Also place the pie pan in the fridge or freezer to chill.

Prepare the fruit

• Apples: should be peeled if the skin seems thick, as on Granny Smiths or Cosmic Crisps, then slice or chunk them up into pieces you can comfortably get into your mouth, but not so big that they may still be crunchy at the end of the bake time.

  Stone fruits, such as peaches, nectarines, plums, and cherries, will need to be pitted and, if needed, chopped or sliced into a smaller size.

  Berries, unless exceptionally large like some strawberries, can be kept whole.

  Rhubarb should be cut into pieces about ¾ inch (2 cm).
• In a large mixing bowl, place the fruit, sugar, salt, spices, optional liqueur, and thickener and mix lightly until most of the surfaces are covered. Taste the filling and adjust the sweetener and seasoning to your own taste.
• Roll out one disc of the dough and place in the chilled pie pan.
• Pour the filling into the unbaked pie shell and dot with the butter.
• Roll out the remaining dough, lay it over the fruit, and cut five or six vents on top, or make a lattice top. Trim the excess dough from the edges and crimp.
• Watch Kate's video if you want to make a lattice top.
• Cover the pie and chill in the fridge while you preheat the oven to 425°F (220°C).
• Bake for 20 minutes.
• Turn the oven down to 375°F (190°C) and bake for another 20 minutes.
• Open the oven, carefully remove the pie, set it on a heat-safe surface, and close the oven to keep the heat inside. Quickly and carefully brush the top of the pie with the egg wash and then sprinkle lightly with sugar. Return the pie to the oven and continue baking at 375°F (190°C) for an additional 20 minutes.
• Look for steam and a slight bit of juice coming out of the vents before removing it from the oven. Get your ear right down almost to the top of the pie and listen for the sizzle-whump, which some call the pie’s heartbeat.
• Cool for at least 1 hour before slicing.