Autumn Leaves Apple Pie
This Delightfully Colorful Autumn Leaves Crusted Apple Pie may look like it's difficult to make, but with my easy tips and tricks, you too can make this adorable (and delicious) apple pie!
Servings: 8 servings
Calories: 223kcal
Equipment
- deep dish pie plate for serving, optional
- paint brush optional
- Small Spatula for transferring leaves
- kitchen scale optional
- small prep bowls optional
- parchment paper optional
Ingredients
- 6 medium Granny Smith apples peeled, cored and sliced into ¼" slices
- 1 teaspoon fresh lemon juice
- ¾ cup sugar plus 2 tablespoons for topping
- ¼ cup brown sugar
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
- ¾ teaspoon ground cinnamon
- 2 teaspoons vanilla divided
- 3 tablespoons butter, cut into small pieces I use salted
- 1 large egg
- 2 tablespoons water
Instructions
- Preheat oven to 350-degrees F (175 degrees C).
- Place the sliced apples, lemon juice, ¾ cup sugar, brown sugar, salt, flour, cinnamon, and 1 teaspoon vanilla in a large bowl and toss to coat the apples evenly in the mixture.
- Pile the sugar-coated apples in the deep dish pie shell and dot the top with butter. Set aside.
- Unroll a flat, round pie dough (found in the refrigerated section) press out any broken areas (if needed).
- Use the cookie cutter to cut 8 leaves into the round pie dough. Remove the scraps, leaving only the leaves.
- In a medium bowl, whisk together the egg, water, and 1 teaspoon vanilla until blended.
- Divide the egg wash into 5 separate small dishes (or paper cups), and add a few drops of each gel color to each dish. Mix each color thoroughly with a paint brush rinsing the brush clean after each color.
- Use a paring knife to gently score the veins on each leaf, making sure not to cut through the dough.
- Liberally paint the leaves with the gel egg wash (starting with yellow) and adding color as you like to each leaf. *Note the colors will intensify slightly during the baking process.
- Place the leaves in random fashion over the apples in the pie plate and sprinkle the leaves with the remaining 2 tablespoons of sugar.
- Place the pie on a baking sheet lined with parchment paper, and bake in a preheated oven for 50-60 minutes, or until the pie juices are flowing.
- Remove and cool on a baking rack.
Video
Notes
Store, covered, in the refrigerator for up to 5 days.
May be frozen. Store, well wrapped, in freezer paper and aluminum foil after the pie has been cooled completely. Label and date. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Nutrition
Serving: 1serving | Calories: 223kcal | Carbohydrates: 46g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 122mg | Fiber: 3g | Sugar: 40g
