Under all of those golden pie crust leaves is a classic apple pie filled with tender tart apples, warm apple pie spice and just enough sugar to balance everything out. But the real trick is the top crust. Instead of wrestling with an elaborate lattice, I use small pie crust cutters to layer leaves over the apples in a simple spiral.
Most apple pies taste good. This one gets photographed before anyone is allowed to cut it. It looks fancy. It is not. Remember, I am a lazy baker. And because I am perfectly happy using refrigerated pie crust when it makes life easier, you can get that bakery-window presentation without spending half the day laminating dough and crimping.
I tested this pie with both a standard top crust and cut pie dough leaves. The leaf version takes a few extra minutes to assemble, but it is considerably easier than it looks because the cutters create all the detail for you. Keep the dough cool while assembling so the leaves hold their shape.
Why You’ll Love This Apple Pie Recipe
What Make This Apple Pie Different?
- Pretty Apple Pie – This is a classic double-crust apple pie made with fresh apples, warm spices and an easy decorative leaf crust. Small leaves are cut from the second pie crust and layered in overlapping circles, giving you an impressive apple pie presentation.
- No need to make pie dough – Although you can make a homemade crust, we aim for simple around here. Refrigerated crusts work just fine!
- Repeatedly Tested- This recipe and technique has been tested numerous times and independently, so you can rest assured not having a failed pie on the big day.
- Fresh Apples– While I do love a good apple pie filling, this recipe uses freshly cut apples as the center. Simple, yet delicious.
Apple Pie Ingredients
No need for a homemade pie crust- these simple ingredients are all you need to make this easy recipe.
- Pie crusts – You will need two 9-inch pie crusts, one for the bottom and one for the decorative top. Refrigerated pie dough is my shortcut of choice here because it rolls and cuts easily. Homemade pie crust works too.
- White Granulated Sugar – Sweetens the tart apples without adding the stronger molasses flavor of brown sugar.
- Flour– Thickens the juices released by the apples as they bake.
- Apple pie spice – A shortcut blend of cinnamon and other warm baking spices. If using a homemade apple pie spice blend, use the same total volume.
- Apples – Use apples that hold their shape when baked. Granny Smith apples are tart and reliable, but I prefer combining a tart apple with a sweeter baking apple for more complex flavor.
- Butter – Small pieces of butter melt into the apple filling as it bakes, adding richness.
- Egg – The beaten egg is brushed over the decorative pie crust leaves to encourage browning and give the finished crust a glossy appearance.
- Vanilla Bean Ice Cream and Caramel Sauce – You can’t enjoy a classic apple pie recipe without topping it with a scoop of vanilla ice cream. You could also add a drizzle of caramel sauce over the whole thing to really complement the sweet apples.
How to Make Classic Apple Pie Recipe
If you’re a first time pie maker, no worries! You’re going to love how easy it is to make this baked pie.
- Prepare oven and pie pan. Preheat oven and line a 9-inch pie plate with one of the prepared pie crusts. Press on the bottom and sides of crust with a fork to remove any air bubbles.
- Make pie filling. Add apple slices to a large bowl. Mix sugar, flour and apple pie spice in a small bowl, then sprinkle over sliced apples and toss to coat well. Some like to add 1-2 teaspoons of fresh lemon juice to prevent browning, but if you are working quickly enough, this is not necessary. Pour the apple mixture into the prepared pie plate, then dot with butter.
- Top with perfect pie crust. Using pie crust cutters, cut a variety of different size leaves out of the remaining pie crust. I took my leaves and lined them around the top in a circle, spiraling in towards the center, but feel free to be creative and place them as you like. See more information below. The most important thing is to cover the entire top of the apples with pie crust leaves. Once the leaves are in place, brush with a beaten egg and sprinkle with additional sugar, if desired.
- Bake. Bake until crust leaves are golden brown and the filling is bubbling. Do not judge an apple pie by crust color alone. Look through the gaps between the pie crust leaves and make sure the filling is visibly bubbling, especially toward the center of the pie. If the crust reaches your preferred golden brown before the filling is ready, tent the top loosely with foil and continue baking. The apples should be tender when pierced.
- Serve. Allow pie cool to room temperature before serving as is or with vanilla ice cream.
How to Make a Pretty Apple Pie
For this design, roll out the second pie crust and use small leaf-shaped pie or cookie cutters to cut as many leaves as possible. Arrange them around the outside edge of the pie first, overlapping them slightly. Continue working toward the center in concentric circles until the apples are covered.
Brush the leaves lightly with beaten egg before baking. The egg wash gives the raised portions of each leaf deeper color, which makes the design much more visible after baking.
For the prettiest apple pie presentation:
- Use at least two leaf sizes if you have them.
- Keep the leaves chilled if the dough starts getting soft.
- Overlap leaves instead of laying them edge-to-edge.
- Place larger leaves around the outside and smaller leaves toward the center.
- Brush with egg wash lightly so you do not flood the details.
- Sprinkle with coarse sugar for extra sparkle and texture.
- Serve the pie whole before slicing it. This one deserves its five minutes of fame and a few pictures for Instagram (don’t forget to tag us!).
How to Get Clean Apple Pie Slices
The cruelest part of apple pie is that the moment it smells the best is also the worst time to cut it.
Allow the baked pie to cool so the juices and thickener have time to set. For especially clean presentation slices, cool the pie completely before cutting, then gently reheat individual servings if you prefer warm pie.
Variations
Apple pie is forgiving enough for a little creativity, especially when it comes to the crust and finishing touches.
- Pie crust – If you’d like to make your own, feel free to make a homemade pie crust. You could add some cinnamon to it for extra flavor. Use the excess dough to cut into shapes to add to the top of the pie.
- Topping – Instead of a lattice top crust, make a Dutch apple pie. This simply replaces the top crust with a brown sugar cinnamon streusel instead.
- Add ins – Believe it or not, a lot of people like cheese in their apple pie- cheddar cheese to be exact!
- Toppings– I like mine with vanilla bean ice cream, caramel ice cream, a caramel sauce drizzle, bourbon sauce or whipped cream.
Best Apples for Apple Pie
For the most interesting filling, use two varieties. I like combining a tart, firm apple with one that brings more sweetness and aroma.
Chef Tips
Slice the apples evenly. The thickness matters less than consistency. Thick and thin slices mixed together can leave you with some apples collapsing while others are still firm.
Mix apple varieties when possible. Granny Smith gives you acidity and structure, while a sweeter baking apple can round out the flavor.
Pack the apples into the crust. Apples shrink while baking. Nestling the slices together helps reduce the empty space that can develop between the filling and decorative crust.
Keep decorative dough cool. Warm pie dough stretches and loses definition. If your leaves are getting floppy, put them on a parchment-lined plate and refrigerate them for a few minutes before continuing.
Do not drown the leaves in egg wash. A thin coat gives you shine and golden color while preserving the pretty details.
Watch the edges before the center. The outside crust usually browns first. If necessary, shield the perimeter with foil while the center finishes baking.
Look for bubbling filling, not just brown crust. A gorgeous crust does not necessarily mean the filling underneath has finished cooking.
Let the pie cool before slicing. Cutting immediately releases the juices before the thickener has had time to set. Pretty pie deserves pretty slices.
Storage and Freezing
How do you store apple pie?
This You can leave it in the pie dish and cover with aluminum foil, or slice into individual slices, wrap in plastic wrap and keep in an airtight container. Fruit pies will last for up to three days in the refrigerator.
Can you freeze homemade apple pie?
You can also freeze this pie and bring it out for a special occasion. Just be sure to wrap it tightly with plastic wrap and it will last for three to four months.
Frequently Asked Questions
Not necessarily. This recipe uses thinly and evenly sliced raw apples, which cook directly inside the pie. Precooking is another valid method, but it is not required for this recipe.
This specific recipe uses refrigerated crust. But the secret I’d say is cold butter. It allows the crust to become flaky when baked.
I prefer to use flour because I always have it in the kitchen. Cornstarch can be used as well.
The pie may have been cut before the filling had time to cool and set, or the apples may have released more liquid than expected. Letting the baked pie cool before slicing is one of the easiest ways to improve clean slices.
More Delicious Pie Recipes
Beautiful Apple Pie with Decorative Leaf Crust
Equipment
Ingredients
- 1 package refrigerated pie crusts (2 crusts)
- 3 lbs Granny Smith apples , cored, peeled and thinly sliced 1/4 inch thick
- 1 cup sugar
- 1/4 cup flour
- 1 1/2 teaspoons apple pie spice
- 2 tablespoons cold salted butter , cut into small cubes
- 1 egg , beaten
- 1 tablespoons turbinado sugar , optional
- Fall leaf pie crust cutters
- vanilla Bean Ice Cream , for serving
- caramel sauce , for serving
Instructions
- Preheat the oven to 400°F. Line a 9-inch pie plate with one of the prepared pie crusts. Press on the bottom and sides of crust with a fork to remove any air bubbles.
- Add the peeled, cored and sliced 1/4-inch thick 3 lbs Granny Smith apples to a large bowl. Mix the 1 cup sugar, 1/4 cup flour and 1 1/2 teaspoons apple pie spice in a small bowl, then sprinkle over the apples and toss to coat well. Pour the mixture into the prepared pie plate, then dot with the cubed 2 tablespoons cold salted butter.
- Using the pie crust cutters, cut a variety of different size leaves out of the remaining pie crust. I took my leaves and lined them around the top in a circle, spiraling in towards the center, but feel free to be creative and place them as you like! The most important thing is to cover the entire top of the apples with pie crust leaves.
- Once the leaves are in place, brush with a beaten 1 egg and sprinkle with 1 tablespoons turbinado sugar, if desired.
- Bake the pie for 45 minutes or until crust leaves are golden brown and the filling is bubbling. If the edges start to brown too fast, loosely cover with aluminum foil or a crust saver.
- Cool for at least 2 hours before slicing to let the juices thicken. Serve ala mode or with a drizzle of caramel sauce.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- Keep pie dough chilled while cutting decorative leaves.
- Use a mix of tart and sweet baking apples for deeper flavor.
- If the crust browns too quickly, tent loosely with foil.
- Cool before slicing so the filling can set.
- Refrigerated or homemade double pie crust can be used.
Nutrition
We’re did u get the leaf cutter?
Amazon! Here is a link (aff)
Simple but delicious pie recipe that’s perfect for Thanskgiving!
This pie filling is absolutely delicious. It’s flavorful and full of apples, which I love. I’ll make this again in a few months, thank you!
SO good! It had the perfect balance of sweet and tart – will make again!!
This pie looks absolutely beautiful, the leaf crust cutouts are such a perfect addition! Very excited to try this out for myself 🙂
Such a beautiful pie! You can never go wrong with a classic apple pie. Who doesn’t love it?
Jessica, loved what you did with the leaf cutters and I just happen to have them too! Apple pie is one of husband’s favorites and this sounds so tasty. Just gonna have to stick to my homemade dough in lieu of store bought though! Thanks for a great sounding Thanksgiving dessert, will have to try it this year…. Regina
This is a beautiful looking pie Jessica!!! Perfect for the Thanksgiving table!