How to decorate a closed pie

Classic apple pie

Bake these layers ahead of time. Let cool completely, then wrap in plastic wrap and foil. Freeze for up to 1 month. Defrost at room temperature.

Classic Pumpkin Pie

Tip: If the dough becomes too soft during the process, place it in the refrigerator or freezer until it hardens.

Spiral

Roll out the top crust dough on floured parchment paper. Use a knife to cut it into a spiral shape, then carefully place it over the filled apple pie crust, adjusting the edges so that the spiral overlaps. Fold the overhanging edges of the dough inward and pinch to seal. Brush with egg wash, sprinkle with sugar, and bake.

Letters

Using a cookie cutter, cut out a pumpkin shape and the word "pie" from a circle of dough. Place these cutouts on a baking sheet; brush with egg wash, sprinkle with sugar, and bake at 180°C until golden brown, 10-15 minutes (you can do this while the pie is baking). Place the cutouts on the finished pie after it has cooled.

Fan

Roll out the top crust dough on floured parchment paper. Cut into 2.5 cm (1 inch) strips and fan them out, overlapping each other as shown in the photo, leaving a gap in the center. Twist the overhanging edges into a rope around the circumference of the pie. Cut a clean hole in the center. Brush with egg wash, sprinkle with sugar, and bake.

Polka dot edge

Cut small circles from the pie dough and attach them to the pumpkin pie crust with a beaten egg after adding the filling and before returning the pie to the oven. Brush with egg wash, sprinkle with sugar, and bake.

Simplified lattice

Roll out the top crust dough on floured parchment paper. Use a 2.5-5 cm square cookie cutter to cut out a lattice pattern. Carefully place it over the filled pie; fold the overhanging dough inward and pinch to seal. Brush with egg wash, sprinkle with sugar, and bake.