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!
Well, you can always just make the edge a little thicker.
Stuff like this is ‘trial and error’ - I guess people who do it for a living and require consistent results get the hang after many trials and analyses. Maybe they make the leaves from a stiffer dough, with less fat.
But I would never want to see a home-made pie that was ‘perfect’, and looking like it was spit out of a 3-D printer.
So: You Go, Girl!