Meanwhile, prepare and roll out one of the pie crusts in to a deep dish 9" pie pan (glass preferred). Push down to fit the pan nicely, take a fork and poke a few spots on the bottom.

Stir the fruit gently again but this time add the slightly beaten egg (saving a few drops for the top of the crust). Place mixture into prepared unbaked crust. Once you level it to your liking add a tablespoon of butter to the top of the fruit (I add four thin slices), place the other prepared crust to the top of the fruit.

Take both the bottom and the top crusts and pinch or roll them together then flute to make it pretty.

Take the reserved egg and pour this on top of the crust and spread it all over; you do not need much because all you want this for is to sprinkle regular sugar on top of the crust. Sprinkle the sugar over the egg.

Cut slits on the top crust which allows steam to escape.

Bake at 350°F for approximately 1 hour.

Submitted by: Charlotte Stine