There’s no doubt about it, autumn has arrived. With cooler air and changing leaves, I am always reminded of pies. Lots of people eat pies year-round – lemon chiffon in the spring, cherry or peach in the summer, pecan or chocolate cream in the colder months. For me though, pie is very seasonal, and that season is now.
This weekend I made a couple of apple pies, using fresh apples from the farmers market near my house. I chose Granny Smith and Fuji varieties for my filling, and I kept the flavors traditional with cinnamon, nutmeg, and just a touch of allspice for warmth. It smelled so amazing on the stovetop as it cooked!
I used the Wilton Harvest Mini Metal Cutter Set to finish off the top of my pie. After I had trimmed the edges of my crust, I rerolled the scraps to 1/8″ thick, and used the cutters to make little apples (naturally!) and leaves. I brushed a little egg wash (just an egg beaten with a little water or milk) over the top of my pie to help it brown, and to help the small apples and leaves adhere. Then the apple and leaf cutouts got a little egg wash on top, too.
You can use this technique on top of pumpkin or pecan pies, too. Just add the cutouts halfway through baking, when the filling is already partially set. Whether you make your own pie pastry or you use refrigerated store-bought dough, this is an easy way to customize it. When the pie is baked, the cutouts really pop! What kinds of pies will you try it on?