Don't be afraid to mix things up as summer produce shifts away from the usual suspects.
As with my herringbone crust, you'll prepare the Old-Fashioned Flaky Pie Dough according to the basic recipe, but divide it 60/40 instead of splitting it in half. The bottom you'll roll out as you would for any other pie; for the top, you'll roll the larger piece into a 10- by 15-inch rectangle, and transfer it to a baking sheet or parchment-lined cutting board. Both pieces should be refrigerated for at least two hours before any further handling.
Simply put, you'll fold two strips back, skip two, fold two back, and so on, then lay down two strips of dough in the opposite direction. The folded dough will return to its original position, and the pattern will resume with alternating pairs of dough strips. When you're done, simply trim the excess dough from around the edges with a sharp knife. In the end, you'll have a pretty nifty checkerboard design.
Egg-wash the chilled pie, and bake it on a parchment-lined baking sheet until it's bubbling in the very center, about 75 minutes at 400°F. If the filling doesn't bubble up through the gaps in the crust to make itself known, you can test it with a digital thermometer to make sure it registers at least 212°F right in the center.
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