1Place the oven rack in the middle of the oven.
Preheat the oven to 375º
Butter a 9 x 3-inch springform pan.
2Roll out the larger piece of dough to a 15-inch circle.
Drape the dough over the rolling pin.
Carry the rolling pin to over the prepared pan.
Fit the dough into the pan.
Flatten any wrinkles.
Scrape the filling into the pan.
3Roll out the smaller piece of dough to a 9 1/2-inch circle.
Cut the dough into 3/4 inch wide strips.
Lay half the strips 1 inch apart over the filling.
Give the pie a quarter turn and place the remaining strips on top.
Press the ends of the strips against the dough on the sides of the pan firmly to seal.
Trim the excess dough
1 egg yolk
1 Tablespoon water
Brush the lattice top with the egg mixture.
Bake for 75 minutes.
The pie should be golden brown on top and the filling should puff up.
Cool the pie in the pan on a wire rack 10 minutes.
Run a knife around the edge of the pan and remove the sides of the pan.
Let the pie cool completely.
serve at room temperature or lightly chilled.