Leaf Topped Apple Pie
I spied a picture Shingle Leaf Apple Brandy Pie in a Martha Stewart Cookbook. Seriously a work of art. I knew it would be nearly impossible to replicate, but my apple pie loving family wouldn’t give one hoot if the top crust was a disaster. They’d be too excited for homemade pie to utter a complaint. As anticipated, this leaf topped apple pie bore no resemblance to the one in the cookbook! But the results were still delectable.
I have a love-hate relationship with pie crusts. On the one hand, I can make a buttery, tender and flaky crust that tastes amazing. On the other hand, if I try anything beyond a standard or even a lattice crust, the outcome is quite iffy. I’d estimate I have about a 50-50 win-loss ratio–at least according to my own perfectionist analysis. These lovely leaves were cut from the pie dough reserved for the top crust and arranged over the apple filling. This isn’t the part that gave me a headache.
I knew from experience that once the apples settled during baking, the leaves would start undulating and twisting out of their perfect shapes. I planned for that by cooking my apples ahead of time to minimize filling shrinkage. A new challenge arose when I gave the top crust an egg wash. The browning wasn’t even, and added more unwanted movement to the leaves. The mottled glazing only added to the mish-mash appearance. Cream would have been a better choice. Tsk, tsk, Martha. BUT this leaf topped apple pie tasted amazing—and that’s all my family cares about!
More Apple Pie Recipes You’ll Love:
- Rose Apple Pie Tutorial from Comfortably Domestic
- Classic Apple Pie from That Skinny Chick Can Bake
- Paula Deen’s Apple Pie from Something Swanky
- Dutch Apple Pie from That Skinny Chick Can Bake
- Fresh Apple Pie Dip from Wishes and Dishes
- Double Crust Apple Pie Recipe from Saving Room for Dessert
More Sweet and Savory Pies from the Sunday Supper Tastemakers:
Sweet As Pie
- Apple Browned Butter Tart by The Chef Next Door
- Banana Cream Pie from Recipes Food and Cooking
- Blood Orange Pie from The TipToe Fairy
- Brown Sugar Pie from Hezzi-D’s Books and Cooks
- Cherry Chocolate Brownie Pie from Sew You Think You Can Cook
- Chocolate Macadamia Nut Tart from Desserts Required
- Chocolate Pudding Pie from The Bitter Side of Sweet
- Coconut Cream Pie from Family Foodie
- Easy Lemon Pie from Basic N Delicious
- Fresh Lemon Hand Pies from From Gate to Plate
- German Sweet Chocolate Cream Pie from Meal Planning Magic
- Gluten-Free Chocolate Cherry Pie from NinjaBaker
- Gluten Free Mini Irish Cream Chocolate Mousse Pies from Cupcakes & Kale Chips
- Grapefruit Pie from Culinary Adventures with Camilla
- Homemade Oatmeal Creme Pies from Pies and Plots
- Irish Cream Coffee Mud Pie from The Crumby Cupcake
- Leaf Topped Apple Pie from That Skinny Chick Can Bake
- Magic Cookie Bar Pie from Moore or Less Cooking
- Mixed Berry Hand Pies from My Imperfect Kitchen
- No Bake Blueberry Cheesecake Pie from Feeding Big and More
- No Bake Blueberry Mini Filo-Pies from Hardly A Goddess
- No-Bake Mixed Berry Cream Cheese Tart from Magnolia Days
- Orange Meringue Pie from Cindy’s Recipes and Writings
- Paifala (Samoan Pineapple Half Moon Pies) from Tara’s Multicultural Table
- Peanut Butter Chocolate Chip Pie from Sweet Mornings
- Perfect Manhattan Pie from The Texan New Yorker
- Pineapple Meringue Pie from A Day in the Life on the Farm
- Quick Swiss Apple Pie from Confessions of a Cooking Diva
- Raspberry Cheesecake Pudding Pie from Flour On My Face
- Strawberry Mascarpone Tart from Taste And See
- Beef & Red Wine Pie from Wholistic Woman
- Cauliflower Cheese Pie with Grated Potato Crust from Food Lust People Love
- Chard and Parsnip Galette from Caroline’s Cooking
- Chicken Tamale Pie from Rants from my Crazy Kitchen
- Cornish Pasties from Palatable Pastime
- Homity Pie (British Potato Leek Pie) from Curious Cuisiniere
- Italian Cheesy Artichoke and Asparagus Phyllo Pie from La Bella Vita Cucina
- Italian Hand Pies from Brunch-n-Bites
- Irish Shepherd’s Pie from The Freshman Cook
- Jamaican “No-Beef” Patties from What Smells So Good?
- Mini Swiss Quiches from Family Around The Table
- Mushroom Swiss Quiche from Renee’s Kitchen Adventures
- Pizza Rustica from Monica’s Table
- Salmon Pot Pie from Bobbi’s Kozy Kitchen
- Savory and Spicy Mincemeat Pie from eating in instead
- Shepherd’s Pie Hand Pies from Our Good Life
- Skillet Shepherd’s Pie from Life Tastes Good
- Spaghetti Pie from Grumpy’s Honeybunch
- Spicy Korean Cottage Pie from kimchi MOM
- Taco Hand Pies from Kitchen Gidget
- Weeknight Chicken Pot Pie from Books n’ Cooks
- Plus: Baked Puerto Rican Meat Pies and More Pie Recipes from Sunday Supper Movement
Leaf Topped Apple Pie
A classic apple pie with a leaf cut-out crust
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6-8 servings 1x
- Category: Dessert, Pie
- Cuisine: American
- One double pie crust, homemade or store-bought
- 3 1/2 pounds apples (I used golden delicious, Granny Smith, and Jonagold), peeled and each cut into 8 slices
- 3 tablespoons butter
- 1 tablespoon fresh lemon juice
- ⅔ cup sugar
- 1 teaspoon cinnamon
- Cream, to glaze pie
- Sugar, to sprinkle over glaze if desired
- Melt butter in a large saucepan. Saute the apples for about a minute, gently stirring to coat apples with butter. Add lemon juice and sugar and cook till apples are just tender, about 5 more minutes. Sprinkle with cinnamon. Allow to cool while rolling out the bottom crust.
- Preheat oven to 400º.
- Place bottom crust into 9-inch pie plate. Trim pastry, leaving about a 3/4 inch overhang. Fold the overhanging pastry under to form an unfluted edge. Carefully fill the crust with apples, tucking apples into any open spaces.
- Roll out top crust, then cut out leaves one at a time, placing them around the edge first, then repeat keeping the leaves touching from side to side, and overlapping slightly as you layer towards the center. Brush crust with cream and sprinkle with sugar, if desired.
- Place pie plate on a sheet pan to catch any drips. Immediately reduce oven temperature to 375º, and bake for about 40 minutes, or till top is brown, apples are tender and filling is bubbling. Cool on a rack. Serve with vanilla ice cream if desired.
Note: My leaf cookie cutter is similar to these on Amazon. I purchased mine from Williams-Sonoma one Thanksgiving a few years ago.
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