Be sure to grease the edge well. Bring the shell up over the edge, and give the leaves good contact with the shell. Might want to moisten the shell edge, when attaching leaves.
I did moisten the edge of the crust so that the leaves would adhere and tried hard to make sure the leaves didn’t dip below the edge. But they probably will melt.
I wish I had thought of a wide edge.
I wonder if professional bakers use baking powder in the crust so that the pie edge rises slightly during the baking? And so doesn’t adhere so closely and can be cut more easily? Who knows!