Cut a small “X” in the center of the top crust if using a pie bird, and lay crust over the filling, allowing the bird’s head to poke through the “X”. (If not using a pie bird, skip the center “X” and cut a few slits in a nice pattern on the top.) Crimp the edges of the crust with your fingers or fork tines, and trim away the excess. Sprinkle sanding sugar evenly over the pie.