Roll out your dough and place in a 9" pie dish. Use your thumb and forefinger from one hand and your forefinger from the other hand and "Crimp" the edges of the crust.
Pour the apple filling into the pie crust and use a spatula to level the apples.
Top your pie with the remaining pie crust and fold the edges in or crimp however you like.
Mix the egg and milk in a small bowl and lightly whisk. Use a silicon brush to brush the eggwash all over the top of the crust.
Sprinkle with coarse sugar if desired.
Refrigerate the pie while you preheat your oven to 425 degrees F.
Once the oven is preheated, bake the pie on 425 for 15 minutes.
Remove from the oven and cover the outside edge of the pie with pie shields or by taking a square of aluminum foil a little bigger than the pie and fold in half, then fold in half again. Cut out the center of the foil so you will have a circle in the center. Unfold the foil and you should have a circle with 3-4 inches of foil around the sides. Form that over your pie, covering the outside crust.
Place the pie back in the oven and reduce the heat to 350 degrees. Bake for an additional 50-60 minutes or until the center is golden and the apple filling is bubbling through the lattice openings.
Remove the pie and allow to cool on a wire rack for 2-3 hours before cutting into it. You can cut into it sooner, but know it will be messy.
Once the pie is cool, serve with a scoop of ice cream and enjoy!
Store the pie in an air tight container at room temperature for up to two days.