Fresh strawberry pie with no-weave lattice

Toss fresh strawberries with sugar, a little lemon juice, cornstarch, salt and a little vanilla.

Grate in a Granny Smith apple; it softens and soaks up the strawberry juice so the filling thickens.

Roll the bottom crust cold to fit a nine-inch pie pan, press it in and leave the overhang.

Spread in the filling evenly so the apple is not lumped in one spot.

Roll the second crust to about 13 inches and cut strips about an inch wide with a pizza cutter or knife against a ruler.

Lay about five or six strips one way, longest in the middle, an inch apart, then five or six across on top with no weaving.

Trim leaving a little overhang and crimp the edges with the fingers.

Egg wash every nook of the lattice gently and optionally sprinkle with sugar.

Bake on a preheated sheet pan at 400F (200C) for 20 minutes.

Reduce to 350F (180C) and bake roughly 45 to 50 minutes more, until golden brown and the filling bubbles.

Cool a few hours so the centre firms and sets.