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1
On a lightly floured surface with a floured rolling pin roll out half of dough 1/8 inch thick (about a 12-inch round).
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2
Fit dough into a 9-inch (1-quart capacity) pie plate and trim edge, leaving a 3/4-inch overhang.
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3
Chill shell 30 minutes.
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4
On lightly floured surface roll out remaining dough 1/8 inch thick (about a 10-inch round) and with a sharp large knife or pastry wheel cut into 1/2-inch-wide strips.
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5
Put a 9-inch cardboard round (see above) on a baking sheet and arrange 4 pastry strips 3/4 inch apart in middle of round.
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6
Working with 1 pastry strip at a time, weave remaining strips over and under pastry strips on round, beginning in middle and working out to sides, and letting excess hang over round.
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7
Freeze lattice top, covered loosely, on round on baking sheet until firm, about 30 minutes.
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8
Preheat oven to 425 F.
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9
Spoon mincemeat into shell, smoothing top.
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10
Lift lattice top together with round off baking sheet and slide pastry carefully onto pie.
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11
(If pastry sticks to baking sheet or round, pry loose carefully with a small knife.)
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12
Let lattice top soften until pliable and trim flush with rim of pie plate.
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13
Roll shell overhang up over edge of lattice top, crimping edge decoratively.
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14
Brush lattice top with egg wash and bake pie in middle of oven until pastry is golden and filling just begins to bubble around edge, about 25 minutes.
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15
Transfer pie to a rack and cool.
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16
Serve pie warm or at room temperature.
