Fall Leaf Pie
To make this leaf pattern, just let your cookie cutter do the work and you’ll end up with an impressive fall dessert!
For the pie crust I used my go-to pie dough recipe. For the filling I worked in some of my favorite fall flavors. You can use the leaf pie top on any pie you like, or make this pie with a standard crust if you don’t have the time to go leaf crazy.
For a perfect pie make sure to cook the pie completely – pies take a long time to cook because all the flavors have to come together and the liquids need time to thicken. The other trick is to allow the pie to cool for at least 1 hour (and ideally more) before cutting into it. The cooling period allows the pie to set up properly, you can always reheat the pie again later if you want to serve it warm.
- Peel and slice the apples.
- In a mixing bowl toss together the apples, orange zest and/or lemon zest (I like to use both for extra flavor). Add the lemon juice, cinnamon, nutmeg, salt, sugar, cornstarch and vanilla extract. I also like to add a splash of rum but feel free to omit the alcohol. Toss in the pitted cherries (fresh or frozen are both fine)
- Roll out half the pie dough and line the bottom of the pie plate with the dough. Spoon the filling into the pie. Set the mixing bowl aside so you can make the egg wash in it later.
- On a floured board roll out the remaining pie dough. Use a leaf shaped cookie cutter and cut leaves out of the pie dough. I used a few different leaves to create a fuller affect, if you don’t have a variety of leaf cutters scatter in other shapes and just use the leaves as the accent pieces.
- Start from the outside and work inward distributing the leaves so that they are evenly spread out. Make sure the leaves are touching so that they form a complete crust and connect while baking. Use a fork to crimp the crust and to lightly press the side leaves into the crust.
- Make egg wash by whisking an egg in the bowl you made the filling in, add a splash of water if there isn’t enough liquid in the bowl. Brush the egg mixture onto the leaves and any exposed pie dough.
- Bake at 350 for 70-85 minutes. The crust should be be golden brown and the filling should be thick and bubbly. Let the pie rest and cool completely before serving.