Gently unroll remaining pie crust and cut strips, some wide (about 1-1/2 inches) and some narrow (about 1/2 inch). Use some of the strips to make molded braids with the Wilton Pie Crust Mold. Use any scraps of dough to cut apple and leaf shapes. Brush edge of bottom pie crust with egg wash. Place strips horizontally, then vertically, across the top of the pie, trimming so that each strip comes to the edge of the pie. Decorate with apple and leaf cut outs. Press the ends of the lattice crust and the excess bottom dough around the edges to seal, crimping the edges. Brush with egg wash. Place on cookie pan.