Here's something I started doing years ago, because not only don't I like to mess with lattice tops, but I don't like to try to get the top crust "just so" and make a mess of it. Soooo. I started using various sizes of cookie cutters and cut the top crust into whatever size and shape I wanted to use. Then, starting at the outer edge of the pie would lay them, slightly overlapping and work my way to the center leaving the center open. Apply a lite coating of half & half with a pastry brush, sprinkle with coarse sugar and bake. So much easier and very pretty.

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