On a lightly floured surface, roll half of All-Butter Piecrust into a 12-inch circle (about 1⁄8 inch thick). Transfer to a 9-inch pie plate, gently pressing dough into bottom and up sides of plate. Trim excess dough to 1⁄2 inch beyond edge of plate. Spread pie filling into prepared crust.

On a lightly floured surface, roll remaining All-Butter Piecrust into a 12-inch circle (about 1/8 inch thick). Using a small decorative cutter, cut out shapes in center of dough; reserve cutout pieces of dough. Carefully place dough on filling, centering area with cutouts. Trim excess dough to 1⁄2 inch beyond edge of plate. Gently press edges of dough together; fold edges under, and crimp as desired. Freeze for 15 minutes.

Position oven rack in bottom third of oven. Preheat oven to 400°F (200°C).

In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Using a pastry brush, brush egg wash onto crust. Place reserved cutout dough pieces on crust as desired, gently pressing to adhere. Sprinkle turbinado sugar on top.

Bake until crust is golden brown, about 40 minutes, covering edges with foil during final 15 minutes of baking to prevent excess browning. Let cool completely on a wire rack. Serve with Crème Anglaise. Store in an airtight container for up to 3 days.