My crust wasn't rolling nicely and when I finally got one to roll out, I didn't have enough dough to make it big enough... so I improvised!
To achieve the braid I cut pie crust into 1/4" long strips and carefully manipulated the strands into a braid
Then I attached to the crust. You can't see very well (sorry, cell phone pictures) but at the top and bottom there are spaces with no braid. To keep things manageable I made the braid long enough to cover just under half of the circumference of the pie.
I then added pie filling
And then cut out leaf shapes to fill in the places that weren't covered by the braid.
I put the pie filling in before the leaves so they would have something to rest on.
So luckily a crisis was adverted... but there's still more to make tonight. Hopefully its a better pie crust tonight than it was yesterday.
Pumpkin Pie Filling (gluten free)
1 can pumpkin puree (make sure that it is just pumpkin, and not pumpkin pie filling)
3/4 of a 725ml can of evaporated milk
3/4cup brown sugar
1-2tbsp chai spices (I just kept tasting the mixture until I thought it tasted right)
Mix all together and place into pie shells (my pie shells were not gluten free, but I will be making crustless pie to achieve a gluten free option for supper)
I just mixed the above spices into a bowl adding 1tsp at a time in order to achieve my desired flavor/smell.