Ingredients Jump to Instructions ↓

  1. 2 disks Butter Pie Dough

  2. 5 to 6 firm, tart apples

  3. 1/2 cup granulated sugar

  4. 2 Tbs. all-purpose flour

  5. 3/4 tsp. ground cinnamon

  6. 1/4 tsp. ground nutmeg

  7. 1/8 tsp. table salt

  8. 1 to 2 Tbs. unsalted butter, cut up

Instructions Jump to Ingredients ↑

  1. To make the pie crust and decorative top: On a lightly floured surface, roll one of the dough disks into a 12-inch round that's 1/8 inch thick (trim an edge to check the thickness). Fold the dough in half, ease it into a 9-inch pie pan, and unfold it. Press the dough up the sides and over the rim of the pan, and trim it to the outer edge. Chill the dough while you cut out the leaves.

  2. Pat the scraps into the bottom of the second disk and roll out the dough to 1/8 inch thick (the shape doesn't matter). With a paring knife or a leaf cutter, cut out as many 2x1-1/2 inch leaves as you can, veining them with the dull edge of a paring knife, if you like. Pat the scraps together, roll out the dough again, and cut out more leaves. You'll need 45 to 55 leaves to cover the pie. (You can make smaller or larger leaves, if you like; you'll need more or fewer leaves accordingly.) Set the leaves aside in a cool place (but not in the refrigerator).

  3. Cut out as many leaves as you can with a paring knife.


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