(Please pardon the focus problems with some of these photos. Between learning how to use the features of my new camera and my deteriorating eyesight my photos are not coming out the way I intend!)
It's a good thing to keep in mind that a lattice top pie, because of its open spaces, is more likely to have the filling bubble or leak out. Apple pie is an excellent filling for lattice top because it tends to be less juicy and runny. Sometimes. Though I knew this perfectly well, I still chose very juicy blueberries for my filling (because my freezer is full of them!)
Lay them on the pie, crossing in the middle.
Now the method here is to fold back one side of all the strips that are under other strips, lay a strip perpendicular to the folded strip and then lay the folded one back down over the new strip. The pie can be rotated to do each side, working from the center out, folding back "under" strips to lay new strips perpendicular to the folded ones. Does that make sense?
Please tell me if you feel like your head is about to explode.
At this point I don't trim any of the ends off, I roll and shape them into a raised edge around the pie and then flute it. All that edging dough is needed to build up a dam that will keep those runny juices in the pie as much as possible. If there is an area that is a little short, pull off a bit of the longer, extra bits and transfer to the short part.
Try a lattice top pie sometime. It's easier than it looks!