Step 5: Place the pie dough on a lightly floured surface. Roll the dough out into a 12-inch circle with about 1/4 inch thickness using a rolling pin. Place the dough into a 9-inch pie plate. Smooth out the dough by patting it using your fingers, then trim the overhang using a knife.
Step 6: Fill the pie with filling. Over the filling, carefully roll out the second dish of dough to cover the pie, trimming the extra overhang off the sides. Now, crimp the edges using a fork or your fingers to seal the edges. Make a couple of small slits in the middle of the top crust using a sharp knife. Lastly, brush the crust and edges of the pie with the beaten egg using a pastry brush.
Step 7: Place the pie in the preheated oven and bake for about 45 minutes or until the crust is golden brown. To protect the edges of the pie from browning too soon, use a pie crust shield.
Step 8: Remove the pie from the oven when done and let it cool for about 10 minutes before slicing. Enjoy!