Preheat the oven to 375°F (190°C).
On a lightly floured surface roll out the first dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. The edges of the pie crust should hang out of the baking form.
Drain the filling and discard all of the liquid. Add the filling without any excess liquid to the pie dish. Then cut butter into small pieces and put on top of the filling.
Then roll out the second dough disc and place it on top of the filling. Decorate to your preference. If you cover the filling with a dough circle, then cut a few slits in the top layer that the steam can escape throughout baking. If you want to arrange a lattice, then cut the top layer into strips and lay strips over and under one another carefully. Seal and flute the edges. You can also cut out stars and arrange them on top of the filling as I did.
Brush with either egg, egg wash (1 large egg and 1 tablespoon water), egg yolk, egg white, or melted butter, and sprinkle with sugar.
Bake for about 45 minutes until golden brown. Cover with parchment paper after 30 minutes to prevent it from heavy browning if necessary. Let cool to room temperature and transfer to the refrigerator. Chill for about 3 hours to allow the filling thicken up. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
Enjoy warm or cold with ice cream and fresh fruits.