Prepare the pie dough in advance, following your chosen pie crust recipe. Complete the steps up to rolling the dough, and refrigerate it overnight to ensure it’s properly chilled.

After rolling out the bottom crust and filling your pie, start working on the lattice top. Lightly flour your work surface and rolling pin, then roll out the second piece of dough into a 12-inch circle. The circle doesn’t need to be perfect but should measure 12 inches in diameter.

Using a sharp knife or a pastry cutter, slice the rolled dough into 12 even strips, each about 1 inch wide.

Lay six strips vertically across the top of your filled pie, evenly spaced. Use the longer strips for the center and the shorter ones for the edges. To begin weaving, fold back every other strip (three in total) so they extend past the pie’s edge. Place one of the unused strips perpendicularly across the center of the pie, then return the folded strips to their original position, covering the perpendicular strip.

Next, fold back the three alternate vertical strips. Place another perpendicular strip across the pie, then return the folded strips to their original positions. Repeat this process with the remaining strips, weaving them over and under to create a crisscross lattice pattern.

Once the lattice is complete, trim any overhanging dough. Fold the excess lattice strips under the bottom crust, pinching them together to seal. Use your fingers or a fork to crimp or flute the edges for a decorative touch.

Brush the entire lattice top with the prepared egg wash, ensuring even coverage. Sprinkle the surface with coarse sugar for a beautiful sparkle and added crunch. Place the assembled pie in the refrigerator for 20 minutes to chill, helping the dough retain its lattice design during baking.

Bake the pie according to your recipe’s instructions. For best results, pair this latticed crust with a classic apple pie filling.