To make the crust: Whisk together the flour and salt, then cut in half the butter until crumbly. Add the remaining butter and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones., Drizzle just enough water over the mixture to make it cohesive, tossing until it begins to come together., Gather it into a ball, divide in half, flatten each half into a disk about 3/4" thick, and wrap well. Refrigerate for 30 minutes., To make the filling: In a large bowl, stir together the filling ingredients, mixing until well-combined. Set aside., Preheat the oven to 425°F with a rack on the lower shelf., To assemble the pie: Roll one piece of pie crust into a 12" round, and lay it gently into a 9" pie plate. Spoon in the filling. Roll out the other piece (or make a lattice), lay it over the filling, and seal and crimp the edges. Brush the top crust with milk, and sprinkle it with sparkling sugar., To bake the pie: Place the pie on a baking sheet to catch any drips. Bake for 15 minutes, then reduce the heat to 375°F, and bake for an additional 45 minutes, or until the top is brown and filling is bubbly., Remove the pie from the oven, and place it on a rack to cool completely before cutting., Store, loosely covered, on the counter for a day. Refrigerate, tightly wrapped, for up to a week.