Sunday, October 2, 2016

fall leaf cutout apple pie

It's become tradition that I make apple pie for Thanksgiving (and Christmas!), so last year for Thanksgiving I decided to decorate my apple pie with leaf-shaped pie crust cutouts! I used this awesome leaf cookie cutter from Cookie Cutter Kingdom, and it worked out perfectly! (Note: I also used the same cutter to make these leaf cookies decorated with royal icing!)

After making my favorite all-butter pie crust (recipe in my book, The Hello Kitty Baking Book!), I divided the dough in half and shaped each into a disc, then wrapped them in plastic wrap and let them rest in the fridge for 30 minutes. Then I rolled them out to about 1/8" thick, and fit the first half into the bottom of my pie dish.

With the second half, I used the leaf cookie cutter to cut out my leaf shapes.

Then I placed the prepped pie dish and leaf cutouts in the fridge while I made the filling.

After peeling, cutting, and mixing my fresh apple filling (recipe also in my book!), I poured it into my chilled pie dish.

Next I used the leaf cutouts to decorate the top of my pie. I like to arrange them in a shingled pattern, but you could just throw them on randomly as well.

The leaf cutouts served two purposes, a) to add a pretty decorative touch to the pie, and b) the spaces between the cutouts serve as vents to let the steam out of the pie, this way you don't get a soggy pie!

After placing my final two cutouts in the center of the pie, it was almost ready to bake!

But before I put the pie in the oven, I applied a light coating of egg wash and sprinkled on some sanding sugar to give it some shine.

I baked it at 425F for 15 minutes to get the beginnings of a golden crust, and then turned the heat down to 350F and baked it for another 40-45 minutes.

And there you go, a beautiful fall leaf cutout apple pie - perfect for Thanksgiving or any other fall gathering or event! Enjoy!

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