Remove the first disc of dough from the refrigerator and allow to come to room temperature for about 5 minutes. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13-inch round. Wrap the dough around the rolling pin and unroll it over the pie dish.
Gently fit the dough into the bottom and up the sides of the pie tin. Trim the dough around the pie tin, leaving about a 1/2-inch overhang. Recombine the scraps and set them aside. We’ll use them for the lattice. Transfer the pie shell to the refrigerator while you roll out the second disc.
Remove the second disc from the fridge and repeat the rolling process. Using a knife, cut the dough into 3-inch strips.
I cut as many 3-inch strips as I can. Reroll the scraps you have set aside, too, you’ll need all of the pie dough. (If at any time your pie dough becomes too soft, transfer to a cutting board and put in the fridge to chill so it’s easier to work with.) Fill your pie shell with the apple filling. Lay out 5 strips of pie dough on top of the filling, leaving about 1/2-inch of space in between them. Lay the remainder of your strips running perpendicular. This will give you a good idea of how it will go. Next, fold back every strip. Start one at the top, running horizontally. and weave it under and over, rotating, each strip running vertically. Repeat this process until you’ve worked your way through every strip. If my directions are confusing, go to Youtube. The videos on there are super easy to follow. Much easier than written instructions!
Trim the edges of the strips, being sure to leave about 1-inch overhand. Going all the way around, tuck the edges under. To make a pronounced crimp, like you see pictured, set your thumb on the outside edge of the crust. With your opposite pointer and thumb fingers, create a v, and push the two together. Repeat this process all the way around the pie crust.
Transfer to the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 400 degrees F. Brush the entire pie, liberally, with egg wash and sprinkle with turbinado sugar.
Transfer the pie to a baking sheet and place in the oven to for 20 to 25 minutes, until the edges are just lightly brown. Turn the heat down to 350 degrees F and bake for another 40 to 45 minutes, until the edges and top are deep golden brown. Be sure to check on it intermittently, if at any time the pie crust begins to turn too dark, use foil to cover those areas to stop browning. Allow to stand for at least two hours so it can firm up before slicing the pie.
Serve with ice cream or a dollop of whipped cream.