While making my very first apple pie of the season with crisp Hood River Jonagolds (Thank you Cindy for telling me about your PTA's apple sale!), I thought, "Why not use this opportunity to demonstrate some different ways to finish of the edge of a pie?"
Adding a little enhancement finishes off a pie nicely and for me, is really my favorite part of making one.
So, I do know that this apple pie looks a little crazy but making it served a greater purpose. From basic fork indentations to extravagant layered leaves, here's how to create six different pie edges:
Edge #1
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Use a fork to press indentations along the crust. This is a classic pie edge and so easy to do. |
Edge #2
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Use a table knife and your thumb to create a scalloped edge. Place your thumb on the edge and use the knife to pull the dough inward alongside it and repeat around the entire pie. |
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Scalloped edge close-up. |
Edge #3
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Use a teaspoon to indent arch marks along the edge. Make a large indentation and a smaller one inside it and continue around the pie. |
Edge #4
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Use scissors to cut slits along the edge, about 1/2-inch apart. Then lift a slit up and skip the next one, repeating around the pie. |
Edge #5
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Cut mini leaves out of pie dough using a cutter and then use the tip of a table knife to mark veins. Leaf cutters are easy to find in baking stores, especially now, right before Fall. |
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Layer the leaves around the crust, using a touch of water as glue. |
Edge #6
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Cut even-sized strips of pie dough, about 1/4-inch wide. It's okay to work in sections so you don't have to cut strips long enough to reach around the entire pie. |
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Put three of the strips together by pinching them at the top, and braid them. |
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Brush a bit of water on the edge of the pie and place the braid on it. Use a knife to square off the ends and then keep adding braid segments around the entire pie. |
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