Preheat oven to 400°F.
Combine first 8 ingredients in large bowl. Toss gently to blend.
Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish.
Trim excess dough, leaving 3/4-inch overhang.
Roll out second dough disk on lightly floured surface to 13-inch round.
Transfer filling into crust. Place the second crust on top of the pie and crimp the edges.
Cute vent holes in the top with a knife or pierce with a fork.
Brush egg wash over the crust.
Transfer the pie to a baking sheet (because this pie is going to bubble as it cooks and make a bit of a mess).
Bake 20 minutes at 400°F. Reduce oven temperature to 350°F and bake another 1 hour until the pie is gold and the filling has thickened.
Cool on a rack.