I got back Monday afternoon from visiting family in Iowa for Thanksgiving. I realized on Monday, somewhere over Colorado, that I'd forgotten to schedule a blog post, so I'm sorry about that. Anyway, my humble contribution to the Thanksgiving cause was pie: apple-cranberry, apple-ginger, and pumpkin.* For the top crusts of the apple pies, I decided to try something I saw at the state fair earlier this year: one of the prize-winning pies had a festive-looking top crust made of overlapping star-shaped cut-outs. Here is my version:
It couldn't have been easier to do. I just rolled out the dough, cut out the hearts, and brushed each one with milk before placing it on the pie. If you are like me and have trouble rolling out a circular top crust, or if your dough tends to be a bit crumbly, this technique is the way to go!
*The pumpkin filling came out of a can due to time constraints, but I was recently given a delicious-looking recipe for pumpkin pie that I will be testing soon. I'll be sure to report back.