Preheat oven to 400 degrees. Place a baking sheet in the oven while it is preheating.
Once the dough has chilled, remove both disks form the fridge and allow them to sit out of the fridge for 15-20 minutes until they are soft but still cold.
Roll out the first dough disk on a floured surface until you have a 10 inch circle.
Carefully transfer the dough to a 9 inch pie pan.
Press the dough into the bottom of the pie pan. Roll the outside edges of the dough towards the edges of the pie pan and tuck it behind the rest of the dough so you have a double layer, and slightly press together. Press the edges of the dough together so they form a scalloped shape.
Poke a few holes with a fork on the bottom of the pie crust and then place the prepared pie crust in the fridge for at least 20 minutes while working on the other crust.
Roll out the second dough disk on a floured surface until you have a 10 inch circle.
Cut into strips with a pizza cutter. I chose to cut out 8 strips, and use the rest of the dough for leaf cut outs. (You can cut the strips thicker or thinner to get more or less depending on the design you want to do.)
Remove the prepared pie shell from the fridge and pour in the cooled apple filling.
Arrange 4 strips across the top of the pie vertically towards you. The strips will be longer than necessary, but will get folded in once the lattice pattern is complete.
Next braid one strip going horizontally across the top of the pie. Lift up every other vertical strip and begin the pattern.
Continue with the next horizontal dough strip lifting the other vertical pieces you did not lift previously.
Continue down the pie with the horizontal strips until you reach the opposite end.
Pinch the extra bits of the strips into the outer rim of the crust to hold everything together. (You may have to trim the strips if they are really long.) Arrange decorative leaf cutouts on top of the pie if you wish.
Brush the top and edges of the crust with egg wash, and sprinkle turbinado sugar over the crust.
1 egg, whisked, 1-2 tablespoon turbinado sugar for sprinkling