INGREDIENTS

INSTRUCTIONS

~-----------------------TO MAKE A WOVEN LATTICE
CRUS-----------------------  ~------------------------------HOW TO
PREPARE------------------------------  Lightly flour the work surface
and dough and shape the dough into a  square, by pressing the sides
against the work surface. Roll the  dough to a 9 x 12-inch rectangle.
Cut the dough the short way into 24  strips, each 1/2-inch wide and
9-inches long. Arrange 12 of the  strips, 1/4-inch apart, on a floured
cookie sheet or the floured back  of a jelly-roll pan. Position the pan
so that the strips are facing  vertically to you. Beginning with the
first strip of dough on your  left, fold every other strip in half,
back toward you. Place one of  the reserved 12 strips of dough
horizontally across the unfolded  strips, just above the fold of the ot
her strips. Unfold the strips  away from you, back to their original
position, over the horizontal  strip. Now begin with the second
vertical strip from your left and  fold back every other strip again.
Insert another horizontal strip  and unfold the vertical strips. Repeat
steps 5 through 9 twice more  until you have inserted 6 horizontal
strips to the top of the pan.  Turn the pan 180 degrees and repeat the
process, beginning with the  first vertical strip, and inserting 6 more
horizontal strips of  dough, that is, steps 5 through 9, 3 more times.
Gently press the top  of the lattice to make the strips stick together
slightly, and  refrigerate the lattice until firm, which will make it
easier to  slide onto the pie. Moisten the rim of the bottom crust with
egg wash  or water. Remove the lattice from the refrigerator and slide
it to  the far edge of the cookie sheet away from you. Hold the cookie
sheet  about 1-inch above the pie, tilt it slightly, and allow about an
inch  of the lattice to hang off the far edge so that you can easily
line  it up over the far edge of the pie. Lower the far edge of the
lattice  onto the far edge of the pie and pull the cookie sheet toward
you,  allowing the lattice to fall in place over the pie. If the
lattice is  still very firm, allow it to soften for a few minutes at
room  temperature, then press the edge of the lattice firmly against
the  edge of the bottom crust and trim away the excess dough around the
rim of the pan. Flute the edge of the pie if you wish, though I think
that fluting detracts from the symmetry of the lattice. Carefully
brush the lattice with egg wash and sprinkle with sugar. To make a
completely closed woven lattice, roll the dough into a 9 x 18-inch
rectangle and cut the dough into twenty-four, 9 x 3/4-inch strips.
Weave the lattice as above, positi oning the strips of dough so they
touch each other.  Copyright credit: Nick Malgieri 1993 © 1996
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