After 30 minutes, remove the bottom crust from the refrigerator and spoon in the prepared filling.

Roll dough for the top crust into a 12-inch circle. Use a pastry wheel (fluted or straight edge) or a large sharp knife to cut the dough into 1/2 to 1-inch wide strips; place strips on a large cookie sheet, side by side. Refrigerate for at least 30 minutes.

Remove lattice strips from the refrigerator. Position 5 dough strips evenly spaced across the top of the pie filling, using every other strip you have cut. Place the longest strips, cut from the center, in the center of the pie, and the shorter strips on either side of the longest strip, so that the smallest strips are on the outside.

Fold in half the 2nd and 4th strips. Select a long center strip from the remaining strips; place it across the center of the pie at right angles to the strips you have placed on the pie.

Unfold the two strips previously folded back (#2 and #4) so they now overlap the central strip. Fold back strips 1, 3, and 5 and add a second cross strip about 3/4 inch from the first. Unfold strips.

Continue, folding back alternate side strips as you weave the lattice strips to the edge of the pan.

Whisk together the egg and water to make an “egg wash.” Brush egg wash on the rim of the lower crust, under the lattice ends. Cut the lattice ends as needed to the outer edge of the pan, making sure not to cut the lower crust. Fold the lower crust edge over the lattice ends and press to seal.

Pinch the dough edge up into a raised rim - and flute if desired.

Brush the lattice top pieces with the egg wash.