Thanksgiving is coming. For guests, it’s fantastic: you go, you eat, you give thanks, and you go home and collapse on your bed with pants that can’t button up (ah, the food baby). For the host/hostess, the experience is quite different; rewarding if you pull everything off, but stressful when you’re in the thick of it.
If you’re like me and you really take pride in everything being homemade, perfect and delicious, sometimes you feel guilty buying pre-made ingredients and not making every single part from scratch. Don’t feel guilty. This pie? It’s perfect and requires no prep-work for the crust and filling. All the work is in the decoration that can be left to the last legs of Thanksgiving preparation.
But hey: the lovely thing about this pie is that everyone will be fawning over the way it looks and not asking if you made it from scratch!
Decorating the Pie
Step 1: Roll out half the pie crust into a rectangle. Use a ruler to cut 1/4 inch strips for the lattice. I needed 13 strips for an 8 inch pie.
Step 2: Lay the horizontal strips about 1/4 inch apart and let the excess strips lie over the edge. Weave in the other strips (over under) carefully vertically. Cut off the excess overhang.
Step 3: Roll out more pie crust and cut thin strips of the pie crust. You will need 6 long thin strips. Make two tight braids and use and place carefully on the perimeter of the pie (push lightly to make sure the border is sealed – the filling will likely hold it together).
Step 4: Cut out little leaves with a pie cutter (or by hand) and create little roses by rolling long pieces of pie crust. Press the little rosebuds, leaves, and bigger roses in two clusters.
Tip: Before rolling out your dough, refrigerate it for at least 30-40 minutes. Cold dough keeps its’ shape much better once it bakes!
This pie is a stunning and simple way to have Thanksgiving dessert! Check out Pinterest for some other great pie decorating ideas!
- 2 cans of pie filling (1 cherry and 1 raspberry)
- 1/2 cup of amaretto (store-bought or homemade)
- 3 9-inch pie crusts
- 1 egg, beaten
- Spray a pie plate with non stick spray and unroll the pie crust onto the base and sides of the pie plate. Use a fork to docket the base of the pie crust.
- In a large bowl, mix together the pie fillings and amaretto. Fill the pie with the cherry/raspberry/amaretto filling.
- Preheat your oven to 425 degrees.
- Follow the instructions in the post to decorate your pie. Brush the top of the pie with the whisked egg.
- Bake for 22 minutes until the top of the pie is golden-brown.