Lattice-Topped Apple Pie

This is so much more practical to prepare and serve than a standard apple pie baked in a sloping pie tin. It’s free-standing on a serving plate and only needs to be cut into wedges, with none of the sometimes destructive digging underneath the bottom crust to extract wedges from the other type of tin.

It’s also much more elegant looking than a plain apple pie.

I like to use a little flour to thicken the juices of an apple filling such as this one — it’s easy to do (just mix