Autumn Apple Pie with Pie Dough Roses & Leaves

This autumn apple pie has a floral twist that is sure to add a bit of elegance to your harvest party or Thanksgiving dessert table this fall!  Some pretty pie dough leaves and roses give it a lovely floral makeover!


Hello everyone! I know it’s been a long time since I posted, but I am still alive and I do still care about my little corner of the internet here at Down Floral Lane! Basically, life happened and even though a lot of you super amazing moms seem to be able to blog every week, work full time, and juggle more than one child, I am barely keeping up with my toddler and a part time job! All this to say that sometimes my blog goes on the bottom of my to do list. But, I finally have something beautiful to share with you all! It’s a fool proof apple pie recipe (easy as pie, excuse the pun), perfect for your upcoming Thanksgiving celebrations!

This Apple Pie recipe is my Mother’s own recipe! She has been making it every single Thanksgiving and Christmas for as long as I can remember. It’s the pie dough recipe I always use because it doesn’t require any fuss or prep. I gave this delicious pie my own floral twist by taking the time to make a lovely lattice crust, and some pie dough leaves and roses to decorate it.


Don’t let it deceive you! The leaves and roses actually aren’t that complicated to make! They just take a little bit of time! When I first saw this pie and this pie on Pinterest, I knew I wanted to try something like it for my own autumn apple pie! I thought it was going to be a whole lot harder than it was, but really, if you follow the tutorial, you will soon have your very own gorgeous pie dough roses and leaves to decorate your harvest pie with!


Aren’t they just lovely?! I think I may have to add roses to all my pies in the future! I’m hooked! They turn any pie into an elegance that’s perfect for any occasion!  Who says apple pie is boring?!

How to Make an Apple Pie

To make your pie dough for the apple pie, lattice crust, leaves and roses, you can either make homemade pie dough or use store bought. If you are using store bought dough you will need three circles of it. (Usually there are two circles per box.) I encourage you to try and make your own dough if you have time though, because it really tastes so much better!

Here’s my Mother’s pie dough recipe that is my go-to dough recipe:

For the Pie Dough:

3 cups of flour

1/2 teaspoon salt

1 cup of butter (2 sticks)

About 1/2 cup of water

For the Pie Filling:

4 or 5 medium apples, peeled and diced into small pieces.

1 or 2 teaspoons of cinnamon

1/2 cup of sugar

1 tablespoon of flour


Preheat the oven to 400 degrees F. Grease an 8 inch pie pan.

In a mixer fitted with a paddle attachment, combine the flour and salt. Cut the butter in pieces and add to the flour.  It doesn’t necessarily have to be cold butter like some pie dough recipes call for, but it shouldn’t be very warm either. Mix until the butter has incorporated into the flour and there are no lumps left (the mixture will be like breadcrumbs).

With the mixer on slow speed, add the water one tablespoon at a time until the dough forms a soft ball. Immediately stop the mixer, you don’t want to over mix the dough. If the dough is still crumbly, add more water. If it is sticky, add a bit more flour. The final result should be a pie dough that is soft like playdough.

Separate the dough into three balls. The first ball, you will roll into the bottom pie crust. The second ball you will either roll into the top pie crust or use to cut strips for a lattice crust. The third ball, you will use to make the pie dough roses and leaves. It isn’t necessary to refrigerate this dough first. However, if you do refrigerate it beforehand, take it out and let it soften before rolling it out.

Peel and dice the apples. You will need four or five for an 8 inch pie pan. If you are using a deep dish pie pan you will need more.

Take the first ball of dough and roll it out on a floured surface. Roll a circle that is big enough to cover the pie pan. Place it over your greased pie pan. Try not to stretch it as you place it on the pan. Trim any access dough but it’s okay for it to go over the edge a little bit.


Next, fill it with the apple pieces.


Sprinkle the sugar on top.

Next, sprinkle the cinnamon on top.

Then sprinkle the flour on top. The flour makes the juice from the apples thicken slightly so it’s not as runny.

Now you are ready to make the top of the pie! I chose to make a lattice pie crust for my pie. However, you can make any top you want!

Take your second ball of dough and roll it out on a floured surface. Cut out straight pieces for a lattice crust or just go ahead and cover the whole pie with the dough. For a good tutorial on how to make a lattice pie crust, see here:

How to Make Pie Dough Leaves

Now for the fun part! I decorated the edge of my pie with leaves because, after all, it’s autumn! They are an adorable addition to any pie and I love how they can hide the imperfections on the edge of my pie crusts.

To make the leaves, roll out your last ball of dough until it is about 1/8 of an inch thick. Use a leaf cookie cutter, a stencil, or a real leaf like I did, to cut leaf shapes in the dough.

After you have cut out the leaves, use a knife to cut lines on them to look like real leaves! Save the leftover dough to make pie dough roses!

Place them all along the edges of your pie (or wherever else you want them). If they don’t stick to the crust, you can wet them with a little bit of water or milk. I also set a few leaves aside to use next to the pie dough roses.

The pie would be lovely with just the leaves! It’s such a festive way to dress up an apple pie for autumn!

How to Make Pie Dough Roses

When I saw this tutorial about making pie dough roses, I knew I wanted to add them to my apple pie! There is a wonderful video tutorial there on how to make them if you want to check it out. You could also take a look at this video tutorial as well. Meanwhile, here is my own how-to version:

First, roll out the leftover dough about 1/8 inch thick. You don’t want it to be too thick or the roses won’t roll, nor too thin so that they don’t hold their shape.

Cut out circles that are about 2 inches in diameter. You will need four circles for every two roses that you make.


Take four circles and lay them in a line, overlapping one another.


Starting at one end, roll the dough circles up into a log shape so that all the circles are rolled up together.


Cut the log in half down the middle.

You will now have two pieces. One side will look flat like this:


And the other side will look rolled like this:


Squish and press the dough on the flat cut side so that it doesn’t come unsealed. Then, turn the rose over and gently pull the folds of dough out and then press them down to look like rose petals. Repeat this until you have as many dough roses as you need.


Decorate your pie with as many roses as you would like! I only used three but I’ve seen some beautiful pies that are covered all over in pie dough roses like this one! 

As a final touch, add a few extra leaves around the roses.

Baking the Apple Pie

After your pie has been decorated, brush the top, including the leaves and roses, with milk. This will give it a golden color when it has finished baking. Cover the edges of the pie in tin foil so they don’t get overdone before the filling as cooked. Bake it on the middle rack at 400 degrees F for 10 minutes, then turn the oven down to 375 degrees F and bake for another 45 minutes (or until the apples are soft).

After baking, this pie can be frozen for later use. My pie is currently in the freezer because I’m planning on serving it on Thanksgiving! To freeze the pie, wait till it has completely cooled and then wrap it in plastic wrap. I do freeze pies in glass dishes sometimes but if you are going to do this, please remember to make sure the pie has COMPLETELY thawed before putting it into a hot oven to warm it up. 🙂

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