March 14(3.14) is National Pi Day!
Celebrate the mathematical constant pi (π) by eating pies. Here are some of our family favourites.
DOUBLE CRUST APPLE PIE
1 9-inch double crust recipe of your favourite pie dough
6–7 cups sliced apples (Crispin or Empire)
1/2 cup sugar
1/2 cup brown sugar
pinch of salt
11/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon lemon juice
3 rounded tablespoons all-purpose flour
2 tablespoons butter or margarine
1 egg, plus 1 teaspoon water, beaten, for egg wash
Sugar, for sprinkling
Prepare pastry and have your bottom crust ready to fill with apple filling.
Place apple slices in a large bowl. Sprinkle apples with sugars, salt, cinnamon, nutmeg, lemon
juice and flour, and toss. Pour apples into pie shell and spread around so there aren’t any large
spaces of empty pockets, mounding them in the centre. Dot with butter. Roll out top crust (if
cutting out decorative design, do so before placing crust over filling). Place crust over filling and
trim both crusts to 1-inch overhand. Crimp all around to make a standup edge. If no design
has been made, then cut slits into the pastry to allow steam to escape. Whisk egg and water
together and brush top and edges lightly. Sprinkle with sugar. Set pie on a 10- by 15-inch
rimmed baking pan.
Bake at 425 degrees in oven for 40 minutes or until top is golden brown and juices are
bubbling up. (If crust is browning too quickly halfway through baking, wrap edge with foil,
or loosely drape foil over the whole pie). Cool on a wire rack.
* * *
STRAWBERRY CREAM PIE
Mom’s Pie Crust:
3 cups cake and pastry flour 1 teaspoon salt
3 rounded teaspoons baking powder 1 cup Crisco shortening
Mix first three ingredients well. Cut in shortening with a pastry blender. Add a tablespoon of ice
water to 1/3 of the dough. Mix gently with a fork until you can form a small ball. Set aside.
Repeat until all of dough is in soft balls. The less you knead the dough, the more tender your
crust will be. Roll out 1/3 of dough on a well floured surface until it is 1/8-inch thick. Fold in
half. Lay in 9″ pie plate and unfold pushing dough gently against sides and bottom of pan. Using
your thumb and pointer, pinch the edge of crust all the way around the top. Cut off surplus dough
with a table knife. With a fork prick bottom and sides of crust well. This lets the air release
while baking and your crust will not form bubbles. This recipe makes 3 crusts. Crusts can be frozen
before or after being baked to use later. Bake empty pie shells at 375°F for 12–13 minutes.
1 pkg. Dream Whip mixed or 1/2 cup whipping cream 4 oz. (125 grams) cream cheese, softened
1 tablespoon icing sugar
Whip cream. Set aside and beat cream cheese until soft and smooth. Beat in icing sugar. Fold in
whipped cream. Spoon into the bottom of a baked 9″ pie crust. Let chill for 1–2 hours.
11/2 cups pureed strawberries 1 cup sliced strawberries
¾ cup sugar
3 tablespoons instant clear gel (available in bulk food stores)
Mix sugar and clear gel. Add to pureed strawberries and mix well. Stir in sliced strawberries.
Spoon on top of chilled cream mixture. Top with desired amount of whipped cream and
garnish with fresh strawberries.
* * *
SUMMERTIME PEACH PIE
Adding one cup of blackberries adds bold colour and excellent flavour! This pie gives
you a warm, fuzzy feeling when you eat it. We like it at room temperature, but chill
1 egg white, lightly beaten
1 unbaked pastry shell (9 inches)
¾ cup all-purpose flour
½ cup packed brown sugar
1/3 cup white sugar
¼ cup cold butter, cubed
5 cups sliced peeled fresh peaches
Unroll pastry into a 9″ pie plate; flute edges. Brush egg whites over the bottom and sides of
the pastry. In a small bowl, combine flour and sugars; cut in butter until mixture resembles
fine crumbs. Sprinkle two-thirds into pastry; top with peaches. Sprinkle with remaining crumb
mixture. Bake at 375°F for 40–45 minutes or until filling is bubbly and peaches are tender.
* * *
STRAWBERRY RHUBARB PIE
A beautiful crusty pie filled with a red deliciousness. Not too sweet, not too tart.
Pastry for 9” Double Crust Pie
21/2 cups chopped fresh red rhubarb
21/2 cups washed, hulled and cut strawberries
11/3 cups sugar (11/4 cups for high altitude)
1/4 cup, plus 1 tablespoon cornstarch
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, diced
1 egg white beaten with 1 teaspoon water
Large granule sugar (regular sugar works fine too)
Preheat oven to 425°F .
Mix the rhubarb, strawberries, sugar, cornstarch, zest and juice of lemon, dash of cinnamon,
and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling
with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of
dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish
with large granule (or regular) sugar. Collar with foil and bake at 425 degrees F for 15 minutes.
Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until
the filling starts bubbling. Higher altitudes will take 450 degrees F and 400°F respectively. Let
cool before serving