Wednesday, March 14, 2012

Happy pie day...err...pi day!

Happy pi day all!  You know...pi...the number...3.14...yeah that one!  It's March 14th and along with all my fellow nerds, I felt the need to tell everyone, including random check people at the local Wal-Mart that it was pi day...pie day...and that they needed to go eat pie.  Seriously, it's an international requirement.  Look it up!

Although I really wanted to make a summery pie, like a peach pie, they aren't in season.  I guess my inner baker is trying to make up for all of the crazy rainy, cold days we have had here in the Pacific Northwest lately.  Instead, I settled for an apple pie.  Then I tortured myself for HOURS while it cooled enough to cut into it and eat it without turning it into a sloppy, runny mess.  You know, that way you all get to see pretty pictures.  You should all feel honored...seriously, check out my Facebook status updates.  It was hard to resist!

Our ingredients...note there are a few shown here I didn't use since I ended up using a premade dough and decided to use flour instead of corn starch as the thickener in the filling...

Yum!  Apples!

Our filling ingredients

Pour filling into pie crust.

Seal top crust over top, remembering to make a few slits for venting.

Doesn't it look delicious?!

Well worth the wait!  I love apple pie! : D

Apple Pie
Makes one 9" pie

2 pie crusts (you can make your own or cheat like I did and buy refrigerated pie dough)
6 cups peeled sliced apples (about 6 medium apples)
3/4 cup sugar
2 Tbsp. flour
3/4 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg

Preheat oven to 425 F.

Line a 9" pie plate with one of the pie crusts.  Make sure that it is placed snugly into the pie plate, so that there aren't any bubbles.

Mix together the filling ingredients and spoon into the pie crust already set into the pie plate.

Place the top crust over top of the filling and gently tuck the extra dough from the top crust underneath the edge of the bottom crust and press down to seal.  Cut a few slits to allow for venting while it cooks.

Bake for 40-45 minutes or until the apples are tender and the crust is golden brown.  If the edges are getting kind of dark, cover them with some aluminum foil.

Cool on a rack for 2 hours before cutting.

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