I did it! I have finally obtained a blue ribbon at the county fair. I’m elated and shocked especially since the pie filling is a secret family recipe! And, by a secret family recipe… I actually mean a Ball Canning recipe, you can view the recipe by clicking HERE. One of my favorite fall traditions is buying apples from Carter Mountain Orchard each fall and preparing a huge batch of apple pie filling. Apple Pie always marks the end of my season, but its one of my favorite canned items to keep on hand.

I offer my canning label in a free digital download that you can find by clicking HERE.

To celebrate my win and the start of a new season… I baked this yummy and beautiful pie for a friend’s cookout. I’m happy to report; I didn’t bring home a single slice of pie.

Making this pie was extremely easy with a pie top cutter similar to this one. I swear by pie top cutters and crust cutters to decorate my homemade pies. You’ll need two pie crusts to complete this pie. For this particular pie, I used one frozen pie shell and one Pillsbury Pie Crust sheet.

Apple Pie Top Cutter Instructions

Ingredients

2 Pie Crusts
1 Jar Pie Filling
1 Pie Top Cutter

Instructions

The first step to this pie is the easiest. Fill one of the pie crusts with the pie filling of your choice.
Lay the second pie crust out flat, and place the cutter on top. Firmly push the pie cutter into the crust. Then, lift the cutter quickly. This will allow the smaller design to remain in the cutter. Push the smaller pieces out of the pie cutter and set aside.
Place the remaining sheet over the pie filling and adhere the crusts together using a fork.
Add the smaller pieces to the top of the crust in a decorative fashion. Bake at 350 degrees for 45 minutes.