Have you ever baked eggs in the oven? They have the texture of a hard boiled egg, but you don’t have to deal with peeling the shell off. Great to keep on hand in the fridge for all Burns and Phase 3 (like hard-boiled eggs, they taste great cold).
Make this pretty lattice top by twisting pastry strips and lining them up across pie. Place other strips diagonally, twisting them as you weave. Lower crust is folded over pastry strips and crimped to guard juice.