In a large saucepan, stir together fruit, sugar, lemon juice, and salt. Cook over medium heat, stirring frequently, until fruit begins to soften and release juices, 5 to8 minutes. Carefully transfer about ½ cup (about 120 grams) juice from pan to a small bowl. Add cornstarch to juice, and whisk until smooth. Stir cornstarch mixture into fruit mixture; bring to a boil. Cook, stirring frequently, until mixture is thick and translucent, 1 to 2 minutes. Remove from heat, and let cool completely.

Preheat oven to 400°F (200°C). Lightly spray a 9-inch deep-dish pie plate with cooking spray.

On a lightly floured surface, roll half of Double-Crust Pie Dough into a 13-inch circle (about ⅛ inch thick). Transfer dough to prepared plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Spread cooled fruit mixture into prepared crust.

On a lightly floured surface, roll remaining Double-Crust Pie Dough to ⅛-inch thickness. Cut dough into 1-inch-wide strips. Arrange dough strips on fruit mixture in a lattice pattern. Trim excess dough from strips to ½ inch beyond edge of plate, and press dough strips into bottom crust. Fold edges under, and crimp as desired.

In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Using a pastry brush, lightly brush egg wash onto dough strips and edges of crust.

Bake until crust is golden and set, 35 to 40 minutes, covering edges with foil after 20 minutes of baking to prevent excess browning. Let cool completely on a wire rack. Refrigerate in an airtight container for up to 3 days.