Preheat the oven to 400 degrees.
Transfer the pie dough to a slightly floured surface. Gently roll out the pie dough, rotating the dough a quarter turn every few rolls to prevent it from sticking to the counter.
Roll it until you have a 12inch circle.
Roll the dough up onto itself to carefully tranfer it to a greased 9in pie dish.
Tuck the crust into the bottom edges of the pan making it smooth all around.
Spoon the filling into the crust, leaving any extra liquid in the bowl.
Place the one tablespoon of butter pieces across the top.
Roll out the second pie crust the same way as the first.
Using a pastry wheel or pizza cutter, cut strips 1-2 inches wide. Cut 10 or more strips depending how thick you want them and how many strips you want in the lattice.
Carefully thread the strips over and under one another, weaving them together to make a lattice top.
Crimp the edges together with your finger or a fork to seal.
Brush the top of the pie crust with the egg wash.
Place the pie onto a cookie sheet and place into the oven.
Bake for 20-25 minutes until the crust is starting to turn golden brown.
Lower the temperature to 375 degrees.
Cover pie crust edges with a pie shield or aluminum foil.
Bake for an additional 30-40 minutes, until the filling is bubbling. Then bake for an additional 10 minutes.
Remove from oven and allow pie to cool for 3-4 hours at room temperature to solidify and thicken up before serving.