So we’re roughly 10 days away from the first day of fall- but hey who’s counting?! LOL!! It’s all things fall around here. I’m working on so many things that I can’t wait to show you like my front porch décor, fall garden (who knew there were fall gardens y’all?!) and I’m bringing out all the craft pumpkins from the shed. I just can’t help myself! How extra is too extra?- there’s no limit when it comes to this most favorite season of mine!
So in that spirit, here’s another gorgeous apple pie recipe for your fall entertaining. It’s topped with painted sunflowers made from pie crust! You can make this ahead and freeze if needed! It comes out lovely.
Here’s the recipe!
INGREDIENTS:
- 7 medium sized apples- peeled, cored and cubed.
- 1/2 cup of white sugar
- 1/2 cup of brown sugar
- 3 tablespoons of flour
- 1tablespoon of cornstarch
- 3 tablespoons of cinnamon
- 1 tablespoon of nutmeg
- the juice of half a lemon
- 1/2 stick of butter melted
- Three 8-inch pie crusts (store-bought or homemade).
DIRECTIONS
- Preheat oven to 375 degrees
- In a medium-sized bowl, mix together the first 8 ingredients thoroughly.
- Line your pie dish with the first pie crust and then fill the dish with the apple mixture. Gently press the apples down flat so that your lattice topping lays nicely. Evenly pour the half stick of melted butter over the pie dish and refrigerate.
- Meanwhile use the remaining crust and cut 14 strips that are 1cm wide each and set those aside for your lattice crust. Make 8 flowers using a sunflower pie crust cutter- I got mine from William Sonoma . Then using a leaf cut-out make 16 small leaves for the sunflowers. Finally make 8 stems from the pie crust that are about 1 cm wide and 4 cm long.
- Take the pie out of the refrigerator. Make your lattice topping cutting away extra pie dough to save for later use. Here’s a quick lattice pie crust tutorial if you’re not familiar with that technique- just click HERE. You could also just lay 7 strips across vertically and then lay 7 strips across horizontally if you’re not up to making a lattice crust. Both methods look great. Then arrange your sunflowers and leaves along the border of the pie. I twirled the pie crust around my fingers when I made the stems to add a little extra flair to the pie but you certainly don’t have to.
- If desired paint the leaves with food coloring or icing tint. If you paint with icing tint make sure to add a few drops of water to the tint. I also put chocolate chips in the center just for Instagram pictures but removed them before baking LOL. Again- how extra is too extra! LOL!
Bake on a cookie sheet with foil (to catch any juices that might spill over) for 50-60 minutes or until the top is golden brown and juices are bubbling. I also cover the pie with foil for 25-30 minutes to try and prevent the edges and flowers from burning.
