Oh! And I love Apple rosette idea, but I'm just not up to it this time. But I'm saving that one. I can make awesome rosettes with the mandoline

OP here. Thanks! You guys are the best! I actually made a crumbled almond brittle which I may attach with apricot gel. It that doesn't work, I'll do the rosettes last minute. The chocolate pie has whipped cream topping so I want to avoid redundancy if possible.

Could you make some apple roses separately and stick it to the top of the pie with, say, melted apricot jam or something?

Maybe melt some caramel cube and pour over and then put pecans on it?
Honestly I would just leave it. No one cares that much.

Do you have some piping tips? Make a stabilized whipped cream with some gelatin if you have it or white chocolate and pipe shells around the outside.

Anonymous wrote:Whipped cream rosettes would look great but if you want a warm pie won’t stay.
I like your idea of a crumb cover. Maybe do a little batch of streusel and get it to stick with a thin layer of caramel under it?

I second the rosettes if a not-warm pie - I have done that when my lattice top looked imperfect where it joined the crust. The other thing I often do if I need to cover something up is a related garnish. For instance, your pie is apple. As you say, dough shapes won't attach - but dried apple slices (like people use to garnish a drink) would adhere to the filling, covering the area with the issue.

I’m no pie expert, but here are some ideas to make the topping stickier:

brush edges with egg white and sprinkle with topping then heat long enough to cook egg

mix with caramel or melted butterscotch

People used to serve apple pie with cheese. You could mix the topping with grated cheddar and pop in the oven long enough to melt the cheese.

Whipped cream rosettes would look great but if you want a warm pie won’t stay.
I like your idea of a crumb cover. Maybe do a little batch of streusel and get it to stick with a thin layer of caramel under it?

Mix the crumbs with the apple pie filling “gel” to have it stick without adding a new flavor to the apple pie.

Any cooks out there with any ideas?

I made the three pies for Thanksgiving. Pecan and Chocolate Cream turned out amazing. I think the apple will taste fantastic, but the entire decorate edge fell off! It's a double crust pie, otherwise I would make some decorate pastry shapes and encircule the pie with them, but even if I did that, I wont be able to get anything to adhere to already cooked pastry. Thanksgiving for us is tomorrow, so I only have until 10am tomorrow to make this look "festive", and, honestly, after cooking for three days straight I'm not in the mood to remake pastry..

I thought of encircling the edges with either crumb topping or whipped cream. Anyone else have any great ideas? If you want to respond, no one cares if it taste good, you are not my people, so please don't bother

If you like the crumb topping idea and have any thoughts on a "stickier" crumb topping so it will stick to pasty, please let me know! Other ideas really welcome