Roll 1 disk of pie crust dough into a 12 inch circle on a lightly floured counter. Loosely roll dough around a rolling pin and gently unroll it onto a 9 inch pie plate, letting excess dough hang over the edge.

Wrap dough lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes.

Roll the other disk of dough into a 12 inch circle on a lightly floured counter. Using a 1 ¼ inch round cookie cutter, cut round from the center of the dough. Cut 6 more rounds from dough, 1 ½ inches from edge of center hole and equally spaced center hole to create a nice pie top.

Transfer dough to a parchment paper lined baking sheet, cover with plastic and refrigerate for 30 minutes.

Place 3 cups of berries in a medium saucepan and set over medium heat, using a potato masher, mash berries several times to release juices. Continue to cook, stirring often and mashing occasionally, until about half of the berries have broken down and mixture is thickened and reduced to 1 ½ cups, about 8 minutes.

Let cool slightly.

Adjust oven rack to lowest position and heat oven to 400 degrees F.

Shred apple, and place shredded apple in a clean dish towel and wring dry.

Transfer the apple to a large bowl and stir in cooked berries, remaining 3 cups uncooked berries, sugar, tapioca, lemon zest and juice, and salt. Stir until combined.

Pour the mixture into the chilled dough lined pie plate and spread evenly.

Cut butter, and scatter butter pieces over the top.

Now put your top on the pie by loosely rolling the dough around rolling pin and gently unrolling it over the filling. Now gently run a butter knife about 1/2 inch past the edges to trim overhang of both crusts to ½ inch beyond the lip of the pie plate.

Pinch the edges of the top and bottom crusts firmly together. Then tuck the overhang under itself to create a folded edge, the folded edge should be flush with the edge of the pie plate.

Now make it pretty by crimping the dough evenly around the edge of pie using your fingers.

In a small bowl, beat the egg white so it is a little frothy, then brush the surface of your pie crust with the white egg.

Place pie on rimmed baking sheet and bake until crust is light golden brown, about 25 minutes.

Reduce oven temperature to 350 degrees, rotate sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 35 to 50 minutes longer.

Let the pie cool on a wire rack to room temp, about 4 hours. Serve.