HOW TO MAKE DECORATIVE PIE CRUST EDGES RECIPES

Steps:

• Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Roasted pumpkin can be refrigerated in an airtight container overnight.
• Reserve 1/4 of the dough for making leaf decorations. Turn out the remaining dough onto a lightly floured work surface; divide in half. Roll out each half into a 14-inch round. Fit rounds into two 10-inch pie plates; crimp edges as desired. Freeze until firm, about 15 minutes.
• Roll out reserved dough to 1/8 inch thick. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 10 minutes.
• Reduce the oven temperature to 375 degrees. Whisk 1 egg and heavy cream in a small bowl; set aside. Brush edges of pie shells with a wet pastry brush; arrange leaves around edges, pressing to adhere. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights. Freeze until cold, about 10 minutes.
• Bake pie shells 10 minutes. Remove weights and parchment; bake 5 minutes more. Let cool completely on a wire rack.
• If using fresh pumpkin, discard seeds. Scoop out flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute. Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.
• Reduce oven temperature to 350 degrees. Place pies on a rimmed baking sheet. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on a wire rack. Cut into wedges, and serve with whipped cream.

Steps:

• Preheat oven to 375°F. Place a baking sheet on the rack in the center of oven.
• For the cherry filling: Heat cherries in a medium saucepan over low heat until they start to soften. Add sugar, lemon juice, vanilla, and salt.
• Boil for 2-3 minutes or until the juices are released. Add cornstarch and continue to cook until the cherry mixture begins to thicken. Remove from the heat and let cool for 10 minutes.
• For the pie crust: In a medium mixing bowl, combine rice flour, tapioca starch, potato starch, salt, and xanthan gum.
• With a pastry cutter, cut butter into flour mixture until the butter is small, no larger than the size of a pea.
• Add milk and combine. Use your hands to work the milk into the dough. Add additional milk if needed.
• Knead dough until it comes together. Form a ball with the dough.
• Place the dough ball onto a large piece of parchment paper and shape into a disc. Cover with a second piece of parchment and roll out into a 10-inch circle.
• Peel the top piece of parchment paper off, and invert into a greased pie pan. Flute the edges. Use your fingers to repair any tears in the crust, if needed.
• Once the filling is cool, pour into the crust.
• Top with the second pie crust, or lattice (crust cut into strips and woven).
• Cover the top of the pie with aluminum foil, to prevent the top from browning too soon.
• Place pie on the baking sheet and bake for 40-50 minutes or until the crust is cooked, removing the foil after 25 minutes to allow the top to brown.
• Remove the pie from the oven and cool before cutting.