Make cut outs from left over dough scraps. (roll them out, cut them with the plunger cookie cutter to get 3-D effect -- or can use any cookie cutter or stencil or free hand shapes which you then engrave with the back of a knife -- the dull edge.)
Break the yolk which you have placed in the middle of your plate, and mix a little of the colors into the yolk like an artist’s palette.
Brush one or more colors onto the raw dough leaves. Chill to firm them up a little. This will make it easier to press them onto the rim of the pie crust without losing the detail.
Flatten the rim of the pie crust and moisten it with water (wide brush is easiest). Press the leaves onto the shell rim. Fill shell with pie filling and bake according to recipe.
ALTERNATIVE: For a crimped edge shell (no top crust) without additional decoration Martha says she’ll bake individual leaves separately and place them on top of the baked pie or set one or two on the individual servings -- or on the scoop of ice cream or on top of a dollop of whipped cream.
To make baked shapes -- place on cookie sheet and bake 350 for 10-15 minutes -- until done. Then place on pie, or on individual servings, as desired.