Preheat oven to 275 °F. Test temperature with oven thermometer for perfectly cured clay. Condition all clay by kneading until it’s soft and smooth or running it through the Clay Conditioning Machine for several passes on the widest setting. Fold the clay in half after each pass and insert the fold side into the rollers first.

Condition clay by rolling it through the Clay Conditioning Machine. Roll Tan clay out a #4 setting on Clay Conditioning Machine, for the bottom crust (approx 1/16” thick). Press into the bottom and sides of the mini pie tin. Trim off excess, just like when you make a pie.

With Tan clay rolled out a #2 setting on Clay Conditioning Machine (approx 1/8” thick). Cut a 4 ½” circle out of the clay. Poke vent holes with the needle toll on the top of the circle. Roll a ¼” x 16” snake of Tan. Place the snake around the other edge of the circle. Pinch the snake between your fingers to make a crimped pit edge. Apply powder around the edges of the bottom crust; fill the bottom crust with cotton balls or poly fill, rounding it up in the middle. (Powder keeps the top crust from sticking to the bottom crust during baking.) Place the top crust over the bottom, DO NOT PRESS DOWN to the bottom crust. You can lightly press around the inter edges of the crust. Set a side while you make either the Apple or Cherry’s for the top. Note - The cherry pie is made with a lattice top. Weave even strips of clay and then cut into a 4 ½” circle. Proceed as above with snake around edge.

Apple: Roll a 15/16 ball of Red Hot Red clay into any apple shape. Cut an Emerald leaf, marking veins using the straight pin. Place leaf on top of the apple. Cut off one end of round toothpick. Apply a dot of Translucent Liquid Sculpey to the bottom of the apple. Place the apple in the middle of the top crust; push the toothpick thru the leaf and center of the apple into the top crust. You may have to cut off more of the toothpick to make the stem the right length. Brush top crust with Translucent Liquid Sculpey; lightly sprinkle on the mini marbles (sugar).

Cherries: Roll two 11/16 balls of Red Hot Red clay. Make 1/8” x 2” snakes of the Chocolate, cut in half for the stems. With Needle Tool poke a hole into the top for each cherry to inset the stems in. Gently push Red Hot Red clay around the stems. Cut out two leaves marking veins with the Needle Tool. Put a small dot of Translucent Liquid Sculpey in the cherries, position on the top crust, place leaves on the top of the stems. Brush top crust with Translucent Liquid Sculpey; lightly sprinkle on the mini marbles (sugar).

Bake at 275 °F for 30 minutes, let cool. Take the top crust off the pie, if it sticks in place, run a craft knife around the underside of the top crust.

Cut a 4 ½” circle of fine netting. Pour fragrant sachet into the bottom of the pie, glue fine netting around the outer edged of the bottom crust. Let dry, you’ll have to trim some of the netting away. Replace top and enjoy the scent in your kitchen.