Remove the other pastry dough from the refrigerator, transfer to a lightly floured work surface and roll it out to a 12-inch circle. Using your pastry wheel or pizza cutter, cut twelve 1-inch wide strips of dough.
Arrange the lattice strips over the pie in alternating rows, weaving the strips horizontally and vertically. Trim the strips to an 1 inch overhang and tuck the tuck under the bottom crust. Crimp the edges of your pie as desired. I used a fork to make decorative marks.
Whisk the egg yolk with the water in a small bowl and brush over the lattice top and edges of the crust. Sprinkle on the turbinado sugar over the entire top of the pie.
Place your pie in the refrigerator for at least 20 minutes. At this time, preheat your oven to 425 degrees.
When ready, transfer your pie to a parchment or foiled lined baking sheet and bake for 15 minutes.
Reduce the oven temperature to 375 and bake for an additional 35-40 minutes, or until the crust is golden brown and the juices are bubbling in the center. COOL FOR AT LEAST 4 HRS BEFORE CUTTING AND SERVING.