Pie for pi day!
I halved a chowhound recipe to make just enough dough for two small pies + extra dough for cutouts to decorate the top with (using a cookie cutter).
- 3/4 cup all-purpose flour
- 1/8 teaspoon fine salt
- 1/2 teaspoon granulated sugar
- 4 tablespoons unsalted butter (1/2 stick)
- 2-4 tablespoons ice water
- lemon zest, optional
Instructions: Combine flour, salt, and sugar, (and lemon zest if using) in food processor and pulse a few times. Add in butter and pulse again until butter is about pea-sized. Remove blade from food processor. Drizzle 2 tablespoons ice water and mix using spoon. Add another 1-2 tablespoons of ice water, if necessary for dough to come together– try not to add more than you really need.
- Two apples, diced: one Granny Smith, one red one (for a balance of sweet and tart)
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1 tablespoon brown sugar (or regular sugar if that’s all you have)
- zest from half a lemon
- juice from half a lemon
- spices: cinnamon, nutmeg, and/or ginger
Instructions: Melt butter in pan on medium, then add diced apples to pan. Add salt, brown sugar, lemon juice, lemon zest, and spices. Continue to cook until apples are soft. Remove from heat and let cool in the fridge.
Roll out pie dough and then place into small pie pans– or just into circles to make a galette if you don’t have small pie pans. Add cooled filling, and then top with some more rolled out pie dough. You can make fun shapes here, or just do something standard/boring, it doesn’t matter because either way it will be delicious. Allow to cool/firm up in fridge for at least 30 minutes.
Preheat oven to 350F. Bake pies until dough is crispy and golden brown.