I know this is a really late post, but like I said I was a little busy with midterms and spring break planning and hostel booking and picking up Pat at the airport and showing him around Madrid to write this Pi day post. We’re currently in Paris until wednesday! So if any of you have suggestions about places to visit let us know! We’ve already done: Eiffel Tower, Arc de Triomphe, Champs-Elysee, Sacre Coure and we’re planning Notre Dame and such. Pat’s not all into the touristy stuff and it being my fourth time in Paris, we’d like to do some other none touristy, yet amazing things. But I totally digress from the actual point of this post, which is PI DAY! So March 14 (3.14) is pi day because, well the number (Pat likes to call it steak and blow job day, but seeing as he wasn’t in Madrid on the 14th, I just made pies with my friends. Granted, my friends didn’t have measuring cups or rolling pins (the apartments in Madrid don’t really come equipped for bakers) so I had to improvise. By that I mean eye ball everything and use cups to cut out the pie dough. But don’t worry, I have measurements for you lucky bakers at home with the right equipment and the pies still came out delicious! We made handheld pizza pies, which I will have to make a post for soon, and apple pies! These pies take so little time and have so many simple ingredients it’s absolutely hard to mess up! We made the pie crust from scratch and the apple filling and it was done in a snap!
So let’s get started and next year you can make pies for Pi Day! And maybe for dinner some steak and stuff for the holiday that the guys enjoy😉 Hey, that way everyone’s happy right?
Ingredients:Crust: -1 1/4 cup AP Flour -1 stick (8 tbsp) COLD unsalted butter (I recommend you place the butter in the freezer for at least an hour or two before you use it. Overnight is great!) -3 tbsp of ice cold water (in a glass pour in cold water and add a few ice cubes and let it sit for a while) Filling: -2 to 3 large granny smith apples (diced) Granny smiths are great because they’re tart and don’t contain a lot of moisture. This way your pie filling won’t come out mushy and apple-saucey -about 4 tbsp of unsalted butter -a few squeezes of lemon juice -1 tbsp cinnamon -about 1/4 to 1/3 cup brown sugar -a few pinches of flour Pie crust topping -one egg -a few splashes of milk Optional -granulated sugar -apple spice filling (I’ve never used it, but I may in the future)
- Prepare the crust. Mix together the salt and the flour. Add in the cold butter in small pieces (about 1/4 inch pieces). Take a pastry cutter or tow knives and cut the butter into the dough until they are about the size of peas. Scoop up the flour and butter and rub it through your fingers until the contents of the bowl resembles coarse cornmeal. Add in the water and mix until the dough just pulls together. You don’t want to add too much water or the pie dough will NOT be nice and flaky, but biscuit like (but if that’s the kind of pie crust you like than go for it). Leave it in the fridge while you prepare the filling
- Preheat the oven to 350 degrees F and line some baking sheets.
- Dice the apples and squeeze a little lemon juice over them so that they don’t brown. In a sauté pan (with relatively high sides) melt the butter down and add in the apples. Sprinkle the apple with the brown sugar and the cinnamon and stir. Cook the apples until they are just about to get soft (now if you want mushy apple pie, cook them until their about fork tender. Don’t forget that you will be cooking them again in the oven so you don’t want to cook them down too long). Set aside.
- Roll it out on a flour surface to about 1/8 of an inch thick and using a large round cookie cutter (or a cup with a large diameter) cut out dough circles. Now if you don’t want round pies, you can always cut out the dough to be heart shaped or square or you dont even have to cut if you are so inclined. Make the egg wash by combing the egg and the milk in a small bowl.
- Lay one dough circle down on a clean floured surface and carefully mound about 1 or 2 spoonfuls of the apple filling. You don’t want to overfill them. brush the edges with egg wash (I usually just dip my index finger and trace the edges with it) and gently place another dough circle on top. Press the edges together and create a seal. Now you can either take a fork and press the tines down on all sides or you can crimp the edges like you would on a regular pie.
- Once the edges are sealed, place on a parchment lined baking sheet and brush with more egg wash. If you want a nice sugary crust, sprinkle some granulated sugar over the egg wash. Bake for 20 to 25 minutes or until the tops are golden brown.
I think handheld pies are my favorite thing to make, they’re just so easy and simple. Not to mention a great thing to make with friends. This way, everyone gets to make their own personalized pie with their own favorite fillings without having to seem picky. Plus you can make a variety without having a ton of half eaten pies in your fridge for weeks on end. I hope you enjoy making these as much as I did! I’ll definitely be making these again. If you want to check out some more fun pie fillings, check out my other post on handheld pies!
Hugs and puppies!
p.s this also means pie is not just for pi day! Everyday can be Pie day!😀