Apple Pie with Decorative Crust

This recipe is for an impressive decorative double crust apple pie.
The crust is rich and buttery. As far as pies go, this is an advanced level pie,
which will take you a little more time, but will have very impressive results.
The pie crust is frozen in short increments to help hold the shape of the cut outs that you make in the top crust,
and is then slid onto the pie. I definitely recommend watching the tutorial to see how to make this pie.
Some tips: Have very cold ingredients for the crust. I used parchment in this tutorial but you can also just roll it out with flour.
I do it both ways but I usually use parchement when I am skipping the refrigeration for the crust.
Be very careful when moving the top crust when it is frozen! Any cracks can leave a gap in your crust once it is baking.
If you see that this has happened, and your pie crust is cracking, watch in the oven after the first 20 mins and
then add extra embellishments of crust to cover where the cracks are, or plan the design of your extra cut outs to cover them.

Below are the recommended tools for making decorative pie crusts

Apple Pie Filling


  • 6-8 apples
  • 2 tablespoons flour
  • ¾ cups sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt


  1. Wash, peel, and slice apples.
  2. Put them in a bowl.
  3. Add the flour, sugar, cinnamon and salt.
  4. Mix to combine.
  5. Set aside in fridge until needed for pie.

Double Pie Crust


  • 3 cups flour
  • 1 tablespoon sugar
  • 1 ¼ teaspoon salt
  • 6 tablespoons butter flavored shortening
  • 1 ½ sticks of butter cut into cubes
  • 6 tablespoons ice water


  1. In a bowl combine the flour, sugar, and salt.
  2. Mix to combine.
  3. With a pastry blender, cut the shortening into the flour by pressing it through the shortening down into the flour and twisting.
    Keep cutting until pea sized lumps appear.
  4. Add the butter to the flour mixture cutting it in until pea sized lumps appear.
  5. Take the water and slowly start adding it to your flour by 2 tablespoon increments and mix it in with a fork until all the water has been added.
  6. A dough will start to form in large clumps. Take it and press it together with your hands and knead it slightly forming it into two balls.
  7. Wrap the balls in plastic wrap and put them in the fridge for 1 hr.
  8. Remove one of the dough balls from the fridge and prepare a surface with flour to roll out the dough.
  9. Also coat your rolling pin with flour.
    Using the rolling pin, roll out the dough being sure to add flour to the top of the dough if it starts to stick.
    Roll the dough out into a large, thin round shape.
  10. Put your pie pan on top to check the size of your circle.
    It should extend an inch beyond your pie pan on all sides.
  11. Using a spatula, go around and underneath your pastry ensuring it is not stuck to your surface.
  12. Take it and roll it over a rolling pin and lift it over your pie pan.
  13. Make sure that your pie crust is centered in your pie pan and then press it into the pan.
  14. Make and add your filling to the pie.
  15. Take your other pie crust and roll it out on a piece of parchment paper; making sure that it extends an inch beyond your pie plate.
  16. Take the parchment with the pie crust and stick it on a flat surface that will fit in your freezer.
  17. Put the pie crust on it and put it in your freezer until it hardens, about 10 to 15 mins.
  18. Pull it out and cut designs into your crust using leaf or flower cutters.
  19. After you have completed your design put your pie crust back into the freezer and allow it to harden for about 5 mins.
  20. Once it is hardened remove it from the freezer.
  21. Using the edge of your counter hold your pie level with the counter.
  22. Take your crust and set it in front of your pie on the counter.
  23. Slowly move your crust onto your pie by pulling the parchment down off of the crust letting it overhang and rest on your pie.
    (Do this very carefully and avoid cracking the pie crust at all costs.)
  24. Slowly pull the parchment down until your top pie crust is centered on your pie, and the parchment is removed.
  25. Set your pie on the counter and cut around the edges of the pie to remove excess crust.
  26. Press the two crusts together with your fingers all around the edge of the crust.
  27. After this is completed put your pie in the freezer.
    (Don’t leave it in there for a long time, just while you are cutting out the rest of the shapes.)
  28. Take your excess dough that you cut off and re roll it to create more shapes for the crust and flowers that you want to add.
  29. Once they are finished put them in the fridge or freezer to firm them up a bit for like 5 mins or so.
  30. Pull out your pie and shapes, brush your pie with an egg wash of 1 egg beaten.
  31. Add your shapes where you want them and brush them with egg wash as well.
  32. Cover your crust with tin foil around the outside of your pie pan.
  33. Put your pie on a sheet pan, and put it in the oven on the bottom rack.
  34. Bake at 375℉ for 55mins or until you see the filling bubbling and crust brown.
  35. Pulling the tin foil of the crust for the last 20 mins of baking.

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