Preheat oven to 450˚ F with sheet pan or cookie sheet in oven.
Cut 5 steam vents in top pie crust. Brush lightly with cream or milk. Sprinkle with sugar. Place foil ring on edges of pie crust.
When oven reaches temp, place pie in oven on sheet pan. Bake at 450˚ for 10 minutes.
Reduce oven temp to 425˚ F and bake for approximately 50 minutes for 9" pie, 25 minutes for 6" pie or until top is browned and filling is bubbling slightly through steam vents. If top browns too quickly before filling bubbles, lay foil sheet loosely over top of pie. Make certain to keep steam vents open by gently running knife through slots if necessary.
Remove pie from oven and allow to cool for at least 2 hours before slicing. Do not cover while cooling.
After completely cooled, store at room temp covered with foil. Refrigerating will compromise crust texture.
