Roll out the remaining dough, cut it into 1/2-inch strips and weave a lattice top over the filling.

Set aside about a third of the pastry, enough to make lattice tops for the two tarts.

Place the strips on top of filling about 1/2 inch apart in a crisscross pattern, weaving to form a lattice top.

Roll out the remaining dough, cut 1/2-inch-wide strips and weave into a lattice top.

For instance the lattice tops are similar to a handmade style he did in the 90's; now they are cut with a laser.

Roll out the remaining dough and make a lattice top for each pie.

Bake for 30 to 35 minutes or until the lattice top is golden.

The pie had a pastry base and a lattice top, and the smell when it came out of the oven was amazing!

Special glazed earthenware dishes with a lattice top are used for this purpose.

But you will miss getting to watch the fruit shrink and bubble in the oven, and you cannot make a lattice top on the crust.