Beautiful Apple Pie with Decorative Leaf Crust

Beautiful Apple Pie with Decorative Leaf Crust

Course: Dessert

Cuisine: American

Keyword: apple pie with pie crust cutouts, beautiful apple pie, best apple pie, creative apple pie, decorative apple pie, easy decorative pie crust, holiday apple pie, homemade apple pie recipe, leaf crust apple pie, pretty apple pie, Thanksgiving apple pie

Prep Time: 20

Cook Time: 45

Cooling Time: 2

Total Time: 3 5

Servings:

Calories: 249kcal

Author: Chef Jessica Formicola

A classic homemade apple pie filled with fresh tart apples and warm spices, then topped with an easy decorative leaf crust for a beautiful holiday presentation.

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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.

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