Once the dough is chilled, remove it from the fridge and wait about 15 minutes for the dough to slightly come to temperature. This will help you roll out the dough without it cracking. Lightly flour a rolling pin and work surface, then roll out one disc of dough until it’s about ⅛ inch thick and is at least 2 inches wider than the pie dish. Continue to lightly flour the work surface and pin if the dough begins to stick.
Carefully transfer the dough to the pie dish, pressing it into place on the bottom and sides (there will be an overhang), then place it into the fridge.
While the bottom crust is in the fridge, roll out the second piece of dough following the same steps above. Using a ruler, cut the lattice strips evenly to the desired thickness (at least one inch). Do this with a knife or pizza cutter.
Mix the fruit filling again, then add it to the bottom of the pie crust, being sure to scrape out all sugar and cornstarch leftover in the bowl.
Whip up the egg in a small bowl and brush just the sides of the pie crust to help the lattice strips adhere. Then, lay your lattice strips and assemble. Trim the edges with kitchen shears to ½ inch, then tuck them under themselves.
1 egg for egg wash
Place the whole pie into the fridge while the oven preheats. This will help to prevent the pie crust from shrinking.
Preheat the oven to 425℉. Remove the pie from the fridge, and eggwash all parts of the lattice and crust. Sprinkle sliced almonds and turbinado sugar on top of the lattice, if using.
¼ cup sliced almonds, 1 tablespoon turbinado sugar
Bake for 15 minutes at 425℉, then lower the temperature to 375℉ and continue baking for 45 - 60 minutes until the juices are bubbling up through the lattice. Transfer the pie to the bottom third of the oven for the final 15 minutes of baking to ensure a cooked bottom.
Cool the pie completely on a wire rack before slicing in, about 4-5 hours. Cutting into the pie before it has cooled and set will have the juices running all over the place. Serve with vanilla ice cream.