Follow my pie dough recipe linked above for a classic bake. Roll two circles of pie dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12-inch in diameter. Carefully place dough into a 9-inch pie dish.
Spoon the filling into the crust. Drop pieces of butter on top of the filling.
Using a pizza cutter, cut 1-inch wide strips. Carefully thread the strips over and under one another, pulling back the strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a knife to trim off excess dough. Crimp edges of the crust.
Lightly brush the top of the pie crust with the egg mixture. Sprinkle the top with a little sugar, if desired.
Bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350F and bake for an additional 30-35 minutes. Keep an eye on the crust as it may start to get darker in color. If needed place tin foil on top to prevent the edges from browning too quickly.
Allow the pie to cool for 3 hours at room temperature before serving. This time allow the filling to thicken up.
Cover leftovers and store in the refrigerator for up to 5 days.
