I've been attempting to attach a photo so I could share my Thanksgiving dessert recipe with you. I think I've finally done it.
My company had a bake-off several years ago and I decided to have a go at a non-traditional apple pie that I could eat (I'm allergic to cinnamon and, up to this point, was a dedicated non-baker). Since I had no idea how to make a piecrust, I used the ready-made Pillsbury pie dough from the supermarket's refrigerated section and sprinkled the bottom crust with a combination of white & brown sugar, coarsely-chopped walnuts and dried tart cherries. (I got them from Williams-Sonoma, made by American Spoonbread.) I used 4 thinly-sliced Golden Delicious apples, tossed with a bit of flour and brown and white sugar, interspersing with a bit more of the dried tart cherries and dotting the top with little bits of butter. For the top crust, I cut out leaf shapes using various cookie cutters, drew the veins with a toothpick, and laid them over the apples in a random pattern. Then glazed the leaves with an egg wash and sprinkled on a little bit more brown/white sugar. I baked it in a tart pan with a removable bottom so that I could serve it on a platter, rather than in a pie plate. It was really pretty and I thought maybe I'd get honorable mention for presentation. Amazingly, I won first prize! And the pie has become a family favorite.
Below is a picture of two that I made for a family Thanksgiving dinner two years ago. I don't know if you can tell from the photo, but the pie at left has a little bit of edible gold leaf powder burnishing the leaves - it was a special occasion and I thought I'd give it a try. Didn't affect the flavor and it was pretty, I guess, but an unnecessary step. If you have some maple candy leaves, they make a nice garnish on the serving platter, as well as a scattering of those paper leaves for serving cheese that you can get in gourmet shops. I also made some extra leaves with the excess pie dough and placed some of those around the pie, too.
For a friend with nut allergies, I've also made this pie without the walnuts, adding more of the dried tart cherries.