Pretty Pie

I don’t know about you, but I can’t think of many things in this world that are better than pie, and the best part about them is, they are so versatile! cream pies, fruit pies, pumpkin pie…. I’ll stop before I get anyone too excited for fall.

I love to make pie no matter what time of year, and I have a fun way of making any pie perfect for your occasion! Last fall I thought It would be fun to amp up an Apple-Cranberry pie with some fall leaf decorated crust. Although it may look challenging, it’s extremely simple!

First pick your shape of cookie cutter. If it’s valentines day, how about hearts? flowers for spring, or even snowflakes for Christmas. So many options! Second, purchase some pre-made pie crust. Yep, I’m breaking my own rule here, but I’m all about simplicity with this recipe. (Don’t tell Grandma!) Next, place the first crust in the bottom of your pie pan and press down. Fill the pie with your favorite seasonal filling (homemade or store bought). Lastly, cut your shapes in the second crust, and lay them on top of the pie. I always brush with egg wash to make sure they stick together. Bake your pie according to directions, I always put foil around the outer edges after they start to get golden, this will prevent burning.

My most recent pretty pie was a Cherry-Berry patriotic pie! Here’s the recipe for ya:

Ingredients:

2C Sweet Red Cherries (pitted and halved, or you can use frozen whole)
1/2 C Blueberries
1/4C Raspberries
1/2-3/4C Sugar (to taste)
1/4C cornstarch
1Tbsp Lemon Juice
1tsp Vanilla
1/4tsp Almond extract (optional)
2Tbsp Unsalted butter (cut into cubes)
1 large egg, lightly beaten with 1 Tbsp milk or water

Directions:

  1. In a large bowl, stir the fruit, sugar, cornstarch, lemon juice, vanilla, and almond extract together until combined. Set aside to let rest while you preheat your oven to 400 degrees.
  2. Place your first pie crust into your pie dish, and add the filling.
  3. Cut your shapes, and place on the pie carefully. If you are layering, always spread some of the egg wash down to stick the pieces together.
  4. Finishing brushing the top of the pie with the egg wash. At this point you can leave it as so, or sprinkle some coarse sugar, or sliced almonds on top.
  5. Bake the Pie for 20 mins on a baking sheet, then turn down the temperature to 375 and bake for another 30-35 minutes. Use your pie crust shield (or foil) after the first 20 mins.
  6. The filling will need to thicken, so plan on letting this pie cool for a few hours before serving.
  7. Enjoy your beautiful masterpiece! Food is art I tell you!

 

This recipe was adapted from http://www.sallysbakingaddiction.com

 

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