Line bottom of a 9-in. pie plate with half the pastry for a double-crust pie and add filling. Roll remaining dough into an 11-in. circle. Cut 1-in.-wide strips using a knife or pizza cutter. Lay half the strips across the pie, about 1 in. apart.
Fold back every other strip about halfway. Lay a strip of dough across center of pie at a right angle to the other strips. Unfold strips over the center strip.
Fold back the alternate strips; place second cross strip in place. Continue to add strips until pie is covered with lattice.
Trim all but 1 in. of overlapping dough; fold edges under bottom crust. Pinch dough around edge of pie to form a decorative edge.
My mom used to make this pie for the holidays when I was a girl. Your family will ask for it all year long. —J. Tomasi, Toledo, Ohio
You can’t beat my mom’s yummy apple pie. Pretty as a picture, the golden crust is flaky and the filling has just the right amount of spices. —Anne Halfhill, Worthing, Ohio
Whenever my mom is invited to a party or potluck, everyone requests her homemade double-crust fruit pies. In the summer, she uses fresh, tart cherries for this recipe. I love a slice topped with vanilla ice cream. — Pamela Eaton, Monclova, Ohio
Two favorite fall fruits bring out the best in each other — and rum works its own mellow magic. Few people pass up a piece of this pie. — Adri Barr Crocetti, Sherman Oaks, California
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