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Instructions |
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Fit the 12-in. pie crust into the bottom and up the sides of a 9-in. pie
plate. If necessary, trim along the edge of the dough, leaving a 1/4-in.
overhang. On a lightly floured surface, roll the remaining disk of
dough into a 12-in. circle. Using a fluted pastry wheel, pizza wheel or
paring knife, cut ten 1-in. wide strips of dough.
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Spoon the desired filling into the crust. Lay 5 pastry strips vertically
across the pie, spacing them evenly apart. Use the longest strips in
the center of the and the shorter ones toward the edges. Fold the
second and fourth strips halfway back and place a new strip
horizontally across the center. Unfold the vertical strips over the
horizontal strip.
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Fold back the first, third and fifth strips. Add another horizontal strip,
leaving room between the strips for filling to show through. Unfold
the strips over the new horizontal strip. Weave one more strip--
folding back strips, adding and unfolding them--to reach the edge of
the pie. Repeat weaving process on the other half of the pie, again
working from the center out.
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Trim the lattice strip ends so they are flush with the edge of the
bottom pie crust. Fold the overhang of the bottom crust up over the
trimmed lattice pieces and press to adhere. Crimp the edge as
desired.
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Originally Submitted
7/16/2017
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