Pretty and delicious, this clever decoration lets you make many elegant accents in advance; then you can adorn holiday pies with them right before serving. Another plus: they won't burn, which can happen if they're baked on the pie itself. Try them on top of this sweet and seasonal sweet potato pie

Martha Stewart Living, November 2020


Pieter Estersohn

Recipe Summary

10 mins
40 mins
Makes 2 to 3 dozen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. On a lightly floured surface, roll out dough 1/8 inch thick. Stamp shapes with a 1 1/2-to-2-inch maple-leaf or other decorative leaf cutter. Transfer to parchment-lined baking sheets; refrigerate 15 minutes. Using the back of a knife or edge of a small offset spatula, score "veins" in leaves; refrigerate 15 minutes.

  • Brush leaves with beaten egg and sprinkle with sanding sugar. Bake, banging sheet halfway through (to flatten leaves), until evenly golden brown, 12 to 14 minutes. Let cool completely on sheet on a wire rack. Leaves can be stored in an airtight container at room temperature up to 3 days.