Cool cupcakes before decorating. Frost each cupcake with red decorating icing. Set aside.

Line a clean working surface with wax paper and roll out numerous little balls from your red fondant (about ¼ of an inch in size) and place them neatly on wax paper.

Add two or three drops of brown gel food coloring to your white fondant and knead until completely tinted.

Divide brown fondant into twelve sections (about 1/2 inch balls) and then roll them into long strips.

Place red fondant balls on the frosted cupcakes.

Take your fondant strips and place around the outside of each cupcake.

Go along the light brown fondant and pinch to create the “flute” effect of an actual pie crust.

Store in airtight container until ready to serve.