Cut top crust into 14 strips. I use a scallop pastry wheel because it looks nice.
Take every other strip and lay across filling.
Fold every other one of those strips back halfway and place a long strip (from those remaining) across the top.
Like so. Then fold the strips back up.
Fold the other strips down and add another cross strip. Repeat until the top half is covered.
Do the same for the bottom half. Fold back half the strips, add a cross strip, fold back,up.
Trim or fold under the edge crusts and pinch decoratively.
Bake the pie, let it cool and eat it. Yumm!
- 2.0 Pie crusts
- 1 pie plate
Baton Rouge, LA