Roll the large dough ball out on a flour cloth or board into a large circle about 14 inches in diameter. Lay in the bottom of a 9-inch pie dish.
Roll out the second ball of dough into a circle about 10 inched in diameter and cut into strips about 3/4 of an inch wide. Leave on the floured board for now and cover with a towel or plastic wrap so it won’t dry out.
Turn the prepared fruit mixture into the pie dish, right on top of the bottom crust, and spread out evenly into the dish.
Sprinkle crumb topping mixture over the top of the fruit.
Now, weave the lattice crust pieces over the crumb topping and roll the excess dough from the bottom crust over the top of the lattice edges, and roll into a nice even edge. Crimp or flute the edges of the bottom crust so that the lattice crust edges are tucked inside.
Bake at 375 for 45 minutes, or until crust is golden brown and filling is bubbly. Serve with a scoop of vanilla ice cream or frozen yogurt!