Place your horizontal strips on the pie, and fold back every other one.
Place another strip of dough across the pie, then unfold the folded ones over the top of it, and fold back the ones that were previously unfolded.
Repeat that step until you get to the edge of your pie. Fold back the ones that are coming out from under the left-most vertical strip.
And repeat your alternating folding again.
Trim the extra pieces. I should have made my bottom crust come out from under with a lip, and then it could have been folded over the lattice edges and pinched until it was all perdy, but I didn't. Oh well.
I did brush milk on it and use the foil edge-tent method. I was very pleased with my results, and encourage everyone else to try it. My sister said the pie place in St. George is already sold out for Thanksgiving AND Christmas. Can you believe that?
*Note to self: never make apple pie without a peeler-corer-slicer. The resulting labor would bring nothing but abject misery and despair.