*If desired, cut out leaves, using cutters or with a paring knife, from the scrap dough pieces or the second pie dough disc (“Pie Crust” makes enough dough for 2 single pies or 1 double-crust pie). Egg wash rim (no need to crimp) of the pie before or after filling, and overlap and/or lay the leaf cutouts along the edge. Lightly brush egg wash onto the leaves just before baking. Alternatively, cut out leaves or decorations from the scrap dough pieces and bake on a separate baking sheet and place on top after the pie has cooled.
*Watch our “Pies: Five Ways” video for more ideas.
*The second disc of pie dough can be frozen for up to 6 months. Wrap well in plastic wrap and place into a labelled freezer-safe bag.
*Check the pie at the halfway baking point (about 20 minutes). If the pie crust is browning before the filling is set, cover edges with aluminum foil or use a pie crust shield.
*Serve pie with unsweetened or lightly sweetened whipped cream, crème fraîche, or vanilla ice cream or frozen yogurt.
*Redpath® Golden Yellow Sugar or Redpath® Demerara Style Sugar can be used in place of the Redpath® Dark Brown Sugar. The resulting pie made with the Redpath® Golden Yellow Sugar will be lighter in colour, and the butterscotch-caramel flavour will be less pronounced. Using Redpath® Demerara Style Sugar will result in a pie that is slightly darker in colour, have more pronounced notes of caramel, and an earthy undertone.