Leaf Topped Homemade Apple Pie
An out-of-the-ordinary pie crust makes this Leaf Topped Homemade Apple Pie a showstopper! The cinnamon-spiced filling takes like an old-fashioned apple pie and will tantalize you with the aroma as it bakes!
This is one of the Best Apple Pie Recipes, and you can always top it with a plain top crust to streamline the recipe process!
Why You Must Make
- The leaf topping makes for an out-of-the-ordinary presentation!
- Filling a pie with precooked apples enables you to add a topping that’s level!
- Though you can find a wider of varieties of apples in the fall, there is really no season for apple pie so you can make it anytime you get a craving!
I spied a picture of a Shingle Leaf Apple Brandy Pie in a Martha Stewart Cookbook. Seriously a work of art. I knew it would be nearly impossible to replicate her shingled crust, but my apple pie-loving family care about the taste, not the look of the dessert.
- Kitchen Staples – Butter, Sugar, Cinnamon
- Pie Crust – for a double crust, homemade or store-bought (My favorite pie crust recipe is below the pie recipe).
- Baking Apples -I used golden delicious, Granny Smith, and Jonagold, peeled, cored, and each cut into 8 slices
- Fresh Lemon Juice – Don’t use bottled juice.
- Cream – to glaze the crust.
Tips for Making a Decorative Crust
- Use a good, tried, and true pie crust recipe. If your dough starts to crumble, you’ll be in trouble!
- Cook your filling. There will be less evaporation from the fruit as it bakes, keeping the decorative topping level.
- Take the time to level out the filling before adding the leaves or whatever special topping you’re adding.
- I like using the plastic plunger leaf cutters for this recipe. (affiliate link)
- Roll out your crust on a lightly floured surface. A large Silpat is nice as it is nonstick and will help with cleanup.
Frequently Asked Questions
Using more than one type of baking apple makes for tastier pies. An easy-to-find combination is tart, firm Granny Smith apples paired with softer, sweeter Golden Delicious. Northern Spy apples are my favorite pie apples but are often hard to find outside of Minnesota and New York areas.
Ask your produce manager for advice, but steer away from Red Delicious.
Precooking the filling allows the excess water in the apples to evaporate before baking instead of during baking. Ever baked a double-crust pie and have the top crust sink in numerous spots? That’s because as the apples cook and steam, they get smaller and take up less space under the crust.
If you’re artistic, you can cut out leaf shapes from your dough and score them to make veins. Other small cookie or biscuit cutters will also work. Small circles of dough would make an attractive topping. Or make a Dutch Apple Pie that has a crumb topping.
You May Also Like:
- Double Crust Apple Pie Recipe from Saving Room for Dessert
- Fresh Apple Pie Dip from Wishes and Dishes
- Apple Pie Bars
- Classic Apple Pie
- And don’t forget to check out all my 100+ Best Pie Recipes
- 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 to make the top level.
- 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 the top is brown, apples are tender and filling is bubbling.
- Cool on a rack. Serve with vanilla ice cream if desired.
Amount Per Serving: Calories: 386Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 160mgCarbohydrates: 68gFiber: 6gSugar: 48gProtein: 2g
- 3 cups all-purpose flur
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup cold butter, cut into pieces
- 1/4 cup cold shortening, cut into pieces
- 1 egg, slightly beaten
- 5 tablespoons ice cold water
- 1 tablespoon cider vinegar
- In a food processor, pulse together the flour salt, and sugar.
- Add the butter and shortening and pulse until the mixture resembles cornmeal.
- Whisk together the egg, water, and vinegar
- Add the egg mixture to the food processor and pulse until the mixture just comes together, pulling away from the sides.
- Divide the dough into two discs, wrap them in plastic, and refrigerate for about an hour.
- When chilled, use as directed.
Keep a stick of shortening in the freezer to have at the ready for making pie crust.
This recipe makes 2 crusts. It's enough for one double-crust pie or two single-crust pies.
Amount Per Serving: Calories: 277Total Fat: 30gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 88mgSodium: 457mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 1g
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