Why are cherry pies usually latticed, and apple pies usually solid-topped? (better, baking)

[MillennialUrbanist]

The question is pretty much self-explanatory. For regular round pies (as opposed to those handheld pies sold at 7-11), the tops were usually as described. Cherry pies have a lattice top, clearly showing the filling inside. Apple pies have a solid top or less frequently a crumble top, covering the filling; sometimes there's a small hole in the center.

What's the logic for all that? Is it simply a matter "it's just how we've always done it"? If so, how did the tradition start? Or is there real logic behind it? Like aesthetics, since cherry filling contrasts with the pie crust, while apple filling is almost the same color. Or there's an actual culinary reason, with cherries needing to be vented though the lattice while baking, and apples being better off steamed inside the dough.

Let's hear it!

(The question doesn't factor in other fruit pies, because cherry and apple are the most popular ones, and I didn't notice a strong correlation between pie top and filling among other fruit flavors.)

[mingna]

I believe it is to provide better ventilation to prevent unsightly cracks and leakage of pie filling. This is due to cherries exuding more liquid as it cooks, thus giving off more steam.

[Nanny Goat]

Good question. I think the above poster is right. Cherries bubble while apples just kind of cook down.

[elnina]

Yup! That's exactly why.