Thursday, September 29, 2011

Fall Leaves and Apple Pie

I’m a HUUUGE fan of Fall and  I especially like to bake at this time of year.  What else says FALL more than beautiful leaves and apple pie? Leafy Apple Pie ?

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I made my own pastry the night before.  Bring your pastry to room temperature and set aside a small piece to color later on.  Size up your bottom shell and trim off excess.  Flute or crimp your pie crust with your fingers.

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I also cooked my apples ahead of time and let them cool so they wouldn’t be hot when I placed them on the pastry.  The filling is simply apples, brown sugar, white sugar, cinnamon and a little flour to absorb the liquid when cooking.  I do it by eye, so I have no exact measurements.   Fill your shell.

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I thought about just placing the leaves right on the apples, but I thought a background piece of pastry might be nicer.  I used a bowl to cut out a circle smaller than the pie dish so that there would be a rim of apples around the pie.

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Color the piece of pastry you set aside with GEL food color.  If you use liquid your pastry will be too moist and sticky.  I left the color semi mixed in leaving an uneven marbled look.  I made the orange vivid enough to allow for the pastry to brown and still show color.

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I’ve been wanting to make some fall leaf cookies with these leaf cutters, but for now I used them on the pastry.  I used all the sizes. 

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When you’re done placing all the leaves brush your pastry with a little milk and sprinkle with sugar.

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This is the cookie cutter set I used. 

(The actual leaves are from the vines on the front of my house)

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mmmmm … and it was good too !

fall leaf

Enjoy !


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