Here’s the thing: fully scratch-made pies are awesome, but I’ve already made apple pie from scratch. And today, on Thanksgiving Eve, I wanted to spend time focusing on my crust, creating a beautiful, fancy lattice and interesting edge.
Behold, fancy lattice and interesting edge! I’m not the best crust designer, so each time I make pies now, I practice a new design. This time, I chose a thin plaid lattice of one-half and one-inch strips, then added a leaf border around the edge. I’m very pleased with the end result.
- 2 pie crusts*
- 1 20-ounce can apple pie filling
- Dash of cinnamon
- Dash of nutmeg
*My pie crust recipe, which I learned from my mom, yields 3 crusts. If you’re not sure what to do with the extra crust, consider apple crumb pie, chocolate pie, pecan pie, pumpkin pie, or pie crust rolls.
Mix cinnamon, nutmeg, and pie filling; set aside.
Prepare crusts; line an 8-inch pie dish with one and reserve the second for the lattice leaf top.
Roll your second crust into a rectangle at least 9 inches tall. Cut one-half and one-inch strips; you’ll need 5 one-half inch and 7 one-inch strips for this design, plus more for the leaves, and you should have plenty. I had a bit of dough left over that I’m going to turn into pie crust rolls later.
Pour filling into pie dish, then top with 7 strips of crust; start from the outside edge and alternate the one-inch strips with the one-half-inch strips.
Fold back every other strip halfway; place a one-inch strip, then a one-half-inch strip, in the opposite direction and fold the other strips back so they cover the new ones. Repeat as necessary; if you need video help for latticework, check out this video from Southern Living. Once your lattice is complete, trim your edges and fold them over to secure them.
Using a small leaf cookie cutter (I chose a teardrop-shaped leaf), cut leaves for your edge; re-roll your scraps if necessary. My edge used 24 leaves.
Gently press the leaves onto the edge of your crust, making sure they stick to the crust below.
Place a pie guard or foil around the edge of the crust; bake for 25 minutes, then remove the guard and bake another 25 minutes.
Cool pie completely, or serve warm.