Colleen, I've actually just been testing sugar finishes on pie crusts, with that blog post due to go up in a month or so. The sugar I used on this pie is our coarse white sparkling sugar. I've found that regular granulated sugar doesn't stay granular, but does form pretty crystalline shards, like broken glass, so give that a try. Spray the crust with water first, as this helps the sugar adhere. Good luck — PJH

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