3.14. I think is my favorite math-related holiday! I mean, given that there aren’t any mathematical plays on cupcakes, Pi Day is the default winner. Plus this year 3.14 at 9:26:53 was particularly special. It only happens once a century! Well, twice, if you’re on AM/PM time; I have my clocks set to military time. I’m done nerding out about math.
Therefore, this pi day, I give you two pies and two recipes! These were the second and third times I’ve made pies. The first was a couple of weeks ago, when I tried making one to practice. Hey, if this date only comes once a century, I have to nail it. And it turns out, pies are so easy to make! Why didn’t I previously try them? I might move to pie making rather than cupcakes. Just kidding…and as a shameless plug: stay tuned for later this week for a St. Patty’s day surprise cupcake!
The pie on the right was a scrumptious Irish Cream double chocolate pie. Oh my gosh, was it a good pie! I started with one simple pie crust and realized that I didn’t really plan it out. What was the filling going to be? In a mad dash, I scoured the internet and my pantry for anything that could potentially resemble a filling. It was pretty amazing to watch the simple ingredients to come together to form a solid, sturdy filling that I would spoon into the pie crust.
The main pie is an apple pie. It’s a classic–need I say more? I’m thinking not. Happy baking!
Irish Cream Double Chocolate Recipe
3/4 cup white sugar
1/4 cup unsweetened cocoa powder
1/3 cup all-purpose flour
2 cups milk
2 ounces unsweetened chocolate
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
Irish Cream, to taste
1. Combine the milk, vanilla, sugar, cocoa powder, flour, and salt in a medium sauce pan. Stir over medium heat for about 3 minutes.
2. Stir in the egg yolk until the mixtures just barely comes to a boil.
3. Remove from heat and stir in the butter and Irish Cream.
4. Pour the pudding into the pie crust and place in the fridge to chill for 4 hours uncovered.
Apple Pie Recipe
Pie Crust (yield 2)
3 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons granulated sugar
16 tablespoons cold unsalted butter (2 sticks), cut into small pieces
8-9 tablespoons ice water
1. Combine flour and salt in large bowl
2. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Note: after the butter is cut, you may want to use your (clean) fingers to make sure it’s mixed well.
3. Stir in enough water with fork just until flour is moistened.
Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
6 cups thinly sliced, peeled apples (6 medium)
¾ cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
1. Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie pan. Press firmly crust against the pan
2. In a large bowl, gently mix the ingredients; spoon into crust-lined pie plate.
3. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal. Cut slits or shapes in several places in top crust.
4. Bake for 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of tin foil after first 15 to 20 minutes of baking to prevent excessive browning.