As American as.... ? Apple pie! Or blueberry, rhubarb, pecan, lemon, chocolate, cherry, strawberry, peach, pumpkin... the list goes on! Pies are easy and delicious but this morning's post is about tiny little 'extra' you can do to not only make your pies beautiful, but it uses up that small piece of pie crust you may have leftover after rolling your dough.
Using tiny cookie cutters (I used Autumn leaves above) you can match the shape to the event, holiday, season or celebration and lay them on top of your pie before baking.
For Christmas, I've used tiny holly leaves with a sprinkle of green tinted sugar, but you could use any shape you wish. After preparing your pie, cut as many small shapes as you wish and using an egg wash as the 'adhesive', apply them to your pie. You can sprinkle with white sugar before baking if you wish (you can leave them plain of course too), but if you want to use tinted sugars, I'd suggest applying them after baking as they can get too brown. Before serving you can simply brush the shape with a tiny bit of water just to dampen it, and apply the sugar to stick.You might be interested in these small cookie cutters;
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