For this pie, I like to use Braeburns, Empires, Jonathans, Jonagolds, or Northern Spy apples.
Cut out as many leaves as you can with a paring knife.
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Delicious and a beautiful pie. Making the leaves is honestly not as difficult as it seems and it looks great even if your leaves are all slightly different sizes (mine definitely were). I used braeburns for my pie and loved them. Definitely keep an eye on the crust in the oven because you will want to cover it with foil at some point to keep the edges from burning (this is true for most pies of course, depending on your pie dish.)
Time consuming but oh so worth it. For the crust I used 6 oz of butter and it seemed fine. Thanks fine cooking for the recipe - first dessert I made as a married woman
The best apple pie I have ever eaten in my life, and a beautiful presentation to boot!
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