Preheat the oven to 400 degrees Fahrenheit and chill the pie crust while you prepare the filling.

Place the apples, blueberries, sugar, lemon juice, sugar, cornstarch, salt, ground cinnamon, nutmeg and lemon zest in a large mixing bowl.  Stir to thoroughly combine the ingredients.

Place one of the chilled pie crusts in a 9 inch pie pan.

Then fill the pie crust with the apple and blueberry mixture.

Then lay out the other pie crust on a floured work surface. Use a pizza cutter, sharp knife or pastry wheel to cut the pie crust into 16 strips that are approximately ½ inch thick. Then carefully thread the strips over and under one another to make a weave topping on top of the pie. Trim off any excess overhang on the pie.

Then crimp the edges of the dough with a fork or with your fingers.

Gently brush the top of the lattice topping with the lightly beaten egg and sprinkle the sugar on top. Cover the crust with foil or a pie crust shield.

Bake the pie at 400 degrees  Fahrenheit for 30 minutes. Remove the foil or pie shield and reduce the oven temperature to 375 degrees F. Then bake the pie for 30 more minutes until the crust is golden brown and the filling is bubbling (a small knife inserted into the middle of the pie comes out clean).

Allow the pie to cool on a wire rack at room temperature for at least 4 hours.

Then the pie is ready to slice, serve and enjoy!