Preheat the oven to 425 degrees Fahrenheit and move the oven rack to the lowest position in the oven.
Place one of the chilled pie crusts in a 9 inch pie pan.
Pour the jarred mincemeat into the prepared crust.
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. Cover the crust with foil or a pie crust shield.
Bake the pie for 30 minutes until the pie is golden brown.
Cool completely on a wire rack and then the pie is ready to serve and enjoy!
Notes
Refrigerate any leftover pie covered for up to 3-4 days. I love serving this pie fresh but you can easily make this pie the night before serving.