To decorate your pie with professional ease and panache, use our spring-loaded piecrust cutters to create detailed pastry cutouts shaped like autumn leaves. You can do much of the preparation for this pie in advance. Make the dough up to two days ahead, wrap with plastic wrap and refrigerate. The day before Thanksgiving, roll out the dough, place it in the pie dish and freeze. Then make and freeze the decorative cutouts. To free up your oven on Thanksgiving Day, you can bake the pie a day ahead of time. Let it cool, then cover with plastic wrap and refrigerate until serving time.
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