The Prettiest Leaf Pies

For Thanksgiving


It’s almost Thanksgiving and one thing I do love todo is bake for the Holiday!! So after searching for this year’s pie inspiration, I came across two recipes that we taste-tested and approved and had to share today.

The real kicker though were the adorable leaf cut-outs we added to the presentation, which with a fab pie cutter is nearly fool-proof!! Lastly, with a beautiful pie dish {I used the Villeroy & Boch Clever Baking Tarte Baking Dishes} you can take them straight from the oven to the table!

So here are my recipes for Thanksgiving 2018 and all the tools I used to bake them. Tomorrow I will share the full dessert table presentation so be sure to check in!!

Blueberry Pie

For this one I used store bought crust to save time!!

Ingredients:

  • 2 store bought frozen pie crusts 
  • 1 cup sugar 
  • 4 ½ cups blueberries 
  • 1 lemon 
  • 5 table spoons flour 
  • Dash of salt 

Directions: 

Preheat oven to 350 degrees. Unfold first pie crust and press into pie dish. Place blueberries in strainer and rinse. Drain berries and add to large bowl. Add flour and toss to coat. Add sugar, a squeeze of lemon and a dash of salt. Pour berries into pie shell. Use second pie crust for cutting into 1 ” strips and making leaf cut-outs. Place strips on top of crust in crisscross pattern. Then have fun with your leaves and place as you wish (no need todo anything special to secure them!). Bake for 45 – 60 minutes or until bubbly. Serve.

The recipe was inspired by one I found on Food Network.

Vegan Apple Pie

Since this is vegan, we made our own crust for this one!

Crust Ingredients (enough for two crusts – one for the bottom and one for the top design and leaves!):

  • 2 ½ cup white spelt flour
  • 1 cup plus 4 tablespoons whole spelt flour
  • 1 cup plus 4 tablespoons brown rice flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon sea salt
  • 13 tablespoons melted extra virgin coconut oil
  • 13 tablespoons maple syrup
  • 2 tablespoon water, plus more as needed

Filling Ingredients:

  • 8 medium (3 ¾ lb) apples, peeled, cored, and diced in ¾-inch dice
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon nutmeg
  • Pinch sea salt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon maple sugar
  • 2 tablespoons arrowroot powder
  • 2 teaspoons vanilla extract

Directions:

Preheat oven to 350 degrees.

Add flours, baking powder, and salt to a medium bowl and stir to combine. In another bowl, whisk together the coconut oil, maple syrup, and water. Add to flour mixture and stir to combine. Mixture should form a firm, soft dough; add more water — a teaspoon at a time — if mixture is slightly dry. Divide into 2 piles as you will use one for the crust and one for the top! Evenly press first pile into pan, pressing all the way up the sides and set aside.

Add apples to a large bowl, along with remaining ingredients and toss until evenly combined. Pour apple mixture into the crust and lightly press down to fit all the apples in. bake for 45 minutes. Use second pie crust for cutting into 1 ” strips and making leaf cut-outs. Place strips on top of crust in crisscross pattern. Then have fun with your leaves and place as you wish (no need todo anything special to secure them!). Bake for 45 – 60 minutes or until bubbly. Serve.

This recipe was inspired by one I found on Martha Stewart.

The Baking Essentials

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Photography by Snap Photography

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