Harvest Tree Pie

Name: Harvest Tree Pie
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 1 Pie
Ingredients: 1 1/2 double pie crusts; pasteurized egg whites; ground cinnamon; Whole egg wash

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Prep Time
40 mins
Cook Time
1 hr
Total Time
1 hr 40 mins
Servings
1 Pie
Course
Dessert
Cuisine
International

Harvest Tree Pie

Iris Warren

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A recipe for a Harvest Tree Pie from the cookbook, Pies are Awesome! This pie crust is cut into the shape of a tree and dusted with cinnamon.

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Ingredients

Servings

1 1/2 double pie crusts dough of your choice
pasteurized egg whites or almond milk if making a vegan pie
ground cinnamon or an edible powder of your choice
Whole egg wash

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Instructions

Roll out enough dough 1/8 inch (3 millimeters) thick on a piece of parchment with your rolling pin to fit the tree template (in book or draw by hand).
Place the tree template on the dough and cut out the shape with your food-safe precision blade. Remove the template.
Coat the tree shape in pasteurized egg whites with the pastry brush and sprinkle the ground cinnamon over the top.
Tap it down with your fingers to ensure good adhesion, and then carefully brush off the excess powder.
Using your precision blade, score little lines up and down the tree to create the illusion of bark. (You can also use a fondant sculpting tool or a toothpick to do this.)
Place the tree in the freezer to harden while you work on the rest of the pie.
Roll out some more dough 1/8 inch (3 millimeters) thick on a piece of parchment paper.
Lay your pie pan facedown on the rolled-out dough and cut out a circle the size of your pie pan. Coat this dough circle in pasteurized egg whites with the pastry brush.
Remove the tree from the freezer, and using the offset spatula, carefully place it on the dough circle.
With your precision blade, cut out little leaf shapes around the branches. Save the cutout shapes!
Paste the cutout leaf shapes around your branches with pasteurized egg whites until you are happy with the look. Place the top decoration in the freezer.
Now prepare your base pie as you would for a crimped-edge pie—roll out a sheet of dough 3 inches (7.5 centimeters) larger than your pie pan all around, transfer it to the pan, coat the bottom with egg wash, dock (poke) the dough with a fork, and add desired filling.
Remove the top decoration from the freezer and carefully place it on the center of your base pie with the cake lifter. Fold over the overhang of dough from the base pie to form a crimped edge.
Cover the edges of your pie with foil and bake on a baking sheet at 400˚F (200˚C; gas mark 6) for 40 minutes.
Remove the foil and add some egg wash to the crimped edges, then bake for another 20 minutes, or until the filling has been bubbling for 5 minutes.