I think a nice classic Apple Pie is my all time favorite dessert. The simplicity of the sliced tart apples, the cinnamon caramel sauce in the filling, and the flaky buttery pie crust makes An Apple Pie comforting and delicious.
The crust work can be a combination of braids, twists or just crimped edge strips and flower cut outs which gives the Apple pie an elegant look.
It’s best if you make the pie crusts and dough decor the night before. After you mix the dough, divide it in half and wrap them separately. Leave one half in the refrigerator overnight. Leave the other on the refrigerator for about an hour. Take out the second half and roll it out. Cut out strips for braids and twists or use a crimped edge pastry cutter to make strips like I did for this pie. You can also cut out a couple of strips just to place on the pie. Decorate the pie the way you want to.
Then you can also use cookie or fondant cutters to cut out leaves and flower shapes and place on a small baking pan. These you could place in the freezer overnight. They will hold their shape better when baking if they start out frozen.
When you put your pie together the next day, roll out the first half and lay it on the bottom of the pie pan. Put in the apple filling. Lay the strips of dough on top. Arrange it however you like. Trim off the excess dough around the sides. Arrange the leaves and flowers around the edges of the crust.
And there you have a beautiful pie!
Apple Pie with Decorative Crust
Ingredients
- 5 apples, peeled and cored
- 1 cup granulated sugar
- 1 tsp lemon juice
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp vanilla
- 2 tbsp butter
- 2 tbsp flour
Pie Crust
- 2 1/2 cups flour
- 1 tsp salt
- 1 1/2 sticks butter, cubed andfrozen
- 1/2 cup vegetable shortening
- 6-8 tbsp ice water
Instructions
Pie Crusts
- Combine flour, butter, shortening, salt in a food processor. Pour in water until dough comes together. Shape into two disks. Wrap each and place one in the refrigerator overnight. Place the other in the refrigerator for about an hour. Take out the second half and roll it out. Cut out strips for braids, twists and flat pieces. Use a flat edge pizza or dough cutter and a crimped edge one to do so. The next day, roll out the first half and place in a pie dish. Add the apple filling. Lay the braids, twists, and strips on top of the pie. Trim off the excess dough around the sides. Arrange the leaves and flowers around the edges of the crust. Bake in a 400 degree oven for an hour or until browned. Cool on a wire rack.
Filling
- Combine all ingredients and set aside until ready to add to crust.
