Here it is…the perfect “as-American-as,” best-in-its-class dessert. Years ago we posted our favorite apple pie filling (Pi Day 2015: 10 Digits of Pi) to celebrate the rarest Pi Day we’ll ever see. More recently we raved about our crisp, flaky, never-fail Screwdriver Pie Crust. And now here they are, joined in this lightly spiced, sweet-tart Classic Apple Pie. Two recipes for one great pie. Together at last. One-stop baking. Do you love apple picking, but then wonder what you’ll do with that half-bushel? Make ready-to-use apple pie fillings. Peel and slice apples and toss them in a bowl with seasonings, just as you would for a fresh pie. (But hold off on the cornstarch,…
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Pi Day 2015: 10 Digits of Pi (Apple Pie)
We’ll celebrate Pi Day on 3.14.15 at 9:26:53. My mathematics-major husband suggested this 10-digit representation to celebrate this rare occasion. The apple pie is made of Cortlands from the half-bushel we picked in September. When we got back from the orchard, I peeled and sliced apples, tossed them in a bowl with spices and filling ingredients, double bagged them in one-pie portions, then labeled and stored them in the freezer. I defrosted a bag overnight in the refrigerator, then made this farm-fresh pie in no time with my own 10 little digits. Apple Pie Filling (fresh or frozen) 6 or 7 Cortland or other baking apples, peeled, cored and sliced 2/3 cups sugar 1…
