Remove one dough disk from refrigerator and let it sit at room temperature for 30 minutes.
Roll out dough on a floured surface, rotating a quarter turn after each roll of the rolling pin until dough is 12 inches in diameter. Gently drape dough into a 9-inch pie dish and trim edges leaving a 1/2 inch overhang.
Using a slotted spoon to drain liquid, transfer fruit filling to pie plate. Discard excess liquid from filling bowl.
Place fruit-filled pie in the refrigerator to chill while you prepare the lattice for the crust.
Remove the remaining dough disk from refrigerator and let it sit at room temperature for 30 minutes.
Roll out dough on a floured surface, rotating a quarter turn after each roll of the rolling pin until dough is 12 inches in diameter. Use a pizza cutter to cut dough into 1-inch strips.
Remove pie from the refrigerator then weave strips of dough over and under each other to form a lattice. Seal strips to bottom crust by crimping edges with your fingers or by pressing edges closed with the tongs of a fork.
Coat the surface of the pie crust with an egg wash made by mixing a beaten egg with 1 Tablespoon of heavy cream. Sprinkle pie crust with course sugar then return pie to refrigerator to chill while oven preheats.