This is Open-Faced Designer Apple Pie from page 84 of the Pie & Pastry Bible. My first attempt of making this pie last month were not this good: the bottom crust was a bit under baked and the leaves around the crust looked like it was hit by a hurricane. I was so happy that this second attempt was more successful. One tip I have for anyone who is going to attempt this is to try to split the task into 2 days: make the crust and shape the leaves on day 1, then finish the pie on day 2. If you can't do this in one day, start as early in the day as possible. Also, be patient. The leaves take time to make. You have to roll out the dough then cut it with a paring knife. By then the dough is too soft so have to chill it before prying the leaves out. Then have to chill the scraps again before rolling it out and cutting it. Anyone who's ever made sugar cookies in different shapes would know what it takes. Next time I should try putting the chilled marble pastry board beneath it so it doesn't get soft too fast.
Regardless of the time it takes, I was glad I did it. I don’t think this is something I will do often, but it’s nice to do it at least once to have the experience, and of course, apture the moment in eternity in a nice picture, :).