This is a more artful approach to your standard apple pie and I think it’s a really great way to dress up a dessert for Thanksgiving. It takes quite a bit more time than a regular pie but in the end it truly is worth it for a special occasion. To make this one you’ll just follow my recipe for the Classic Apple Pie, with a few changes.
Make 1 1/2 of the citrus Pate Brisee recipe because you’ll need more dough to make all of the leaves. Start the pie the same way (by placing one disc of dough rolled out in the pie dish, adding the filling and dotting the pie) but instead of adding another disk of dough to the top, you shingle leaves. To make the leaves, roll out the dough and use a mini cookie cutter to cut out leaves. You can put them on just like this, but I like to use a gum paste tool to add the veins in the leaves. Start from the bottom and and shingle the leaves until the entire pie is covered, brushing a little water on them to make sutra they stick. Make sure you overlap the leaves because if you leave spaces between them your pie will very easily dry out. I used a pie bird in my pie to make sure the steam escaped from the inside but you can just leave an opening at the middle of the pie. Just like the classic pie, brush the top lightly with a little bit of cream and sprinkle with sanding sugar. This pie gets baked at 400 degrees for 20 minutes and then knocked down to 350 degrees and cooked for 85 minutes.