Leaf Topped Apple Pie #SundaySupper
That Skinny Chick Can Bake
That Skinny Chick Can Bake
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  • 50 min
  • 20 min
  • 6-8 servings
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  • 3½ 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 Instructions 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 ¾ inch overhang. Fold the overhanging pastry under to form an unfluted edge. Carefully fill the crust with apples, tucking apples into any open spaces. 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 top is brown, apples are tender and filling is bubbling. Cool on a rack. Serve with vanilla ice cream if desired. 3.5.3208



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