What is the term for the woven top crust on an apple pie?

The woven top crust on an apple pie is called a lattice crust. It is made by arranging strips of pastry in an overlapping criss-cross pattern across the filling.

The open design is decorative, but it also serves a practical purpose. Gaps between the pastry strips allow steam from the apples to escape as the pie bakes, helping the filling thicken and the exposed juices caramelize. Bakers usually weave the strips over a pastry-lined pie dish and seal their ends against the bottom crust.

A lattice crust is not the same as a crumb crust, which uses a mixture such as flour, butter, sugar, or oats scattered over the fruit. It also differs from a double crust with a solid pastry lid. Lattice pastry is especially common on fruit pies, including apple, cherry, and strawberry-rhubarb pies. Some bakers create a similar appearance by cutting slits in a single sheet of dough and stretching them open, a technique sometimes called a peekaboo lattice.