March 03, 2017 @ 12:00am

Looking to celebrate something other than St. Patrick's Day this March? How about celebrating Pi day on March 14th!


Here are some different pies you can make for Pi day (3.14). 

Apple Pie 

3 pounds mixed apples (such as Granny Smith, Gala and McIntosh)
2/3 cup granulated sugar
2 tablespoons fresh lemon juice
6 tablespoons unsalted butter
1 tablespoon all-purpose flour, plus more for dusting
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 disks dough for basic crust
1 large egg, beaten
Coarse sugar, for sprinkling

Peel and core the apples; slice 1/4 inch thick. Toss with the granulated sugar and lemon juice. Heat 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring, until tender, about 10 minutes. Stir in the flour, cinnamon and salt; cook until thickened, 1 more minute. Let cool.

Roll out 1 disk of dough into a 12-inch round on a floured surface; ease into a 9-inch pie plate. Add the apples, mounding them slightly in the center, and dot with the remaining 2 tablespoons butter. Roll out the remaining dough into a 12-inch round. Lay it over the filling; press the edges of the crusts together, then fold the overhang under itself and crimp to seal. Brush with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust. Chill 1 hour.

Place a baking sheet on the lowest oven rack and preheat to 425 degrees F for 30 minutes. Place the pie on the hot baking sheet; lower the temperature to 375 degrees F. Bake until golden, 1 hour to 1 hour, 10 minutes. (Cover the edges with foil if they brown too quickly.) Cool on a rack

Apple-Fig Pie

Combine 1 1/2 pounds sliced peeled apples, 1/2 pound each dried apples and figs, 1/8 cup sugar, 2 tablespoons lemon juice and 1/2 teaspoon cinnamon in a food processor; finely chop. Don't cook the filling. Assemble like apple pie, dotting with 2 extra tablespoons butter. Bake 50 minutes.

Pecan Pie

1 disk dough for basic crust
All-purpose flour, for dusting
6 tablespoons butter, melted
2 large eggs
3/4 cup packed light brown sugar
3/4 cup light corn syrup
1 teaspoon fresh lemon juice
2 teaspoons vanilla extract
1/4 teaspoon salt
2 1/4 cups pecan halves, toasted

Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; fold the overhang under itself and crimp. Chill 30 minutes.

Place a baking sheet on the lowest oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, make the filling: Whisk all of the remaining ingredients except the pecans in a bowl.

Spread the pecans in the crust and pour in the filling. Place the pie on the hot baking sheet and lower the oven temperature to 325 degrees F. Bake until the crust is golden and the filling is set, 45 to 55 minutes. (Cover the edges with foil if they brown too quickly.) Cool on a rack.

Yield: one 9-inch pie

Butter-Scotch-Pecan Pie

Cook 6 tablespoons butter until brown; cool. Make Pecan Pie, replacing the melted butter with the brown butter; omit the lemon juice and add 1/4 cup cream, 2 tablespoons scotch and 1 tablespoon flour to the filling.

Chocolate Pie 

2 cups milk
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
2 tablespoons brewed coffee, cooled
1/2 teaspoon vanilla extract
4 ounces semisweet chocolate, chopped
1 Chocolate crumb crust
Whipped cream and shaved chocolate, for topping

Heat the milk in a large saucepan until hot but not boiling. Whisk the sugar, cornstarch and salt in a large bowl, then whisk in the egg yolks, coffee and vanilla. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg mixture into the pan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 3 to 5 minutes. Remove from the heat and whisk in the chocolate until melted. Transfer to a bowl and cool slightly, stirring a few times to prevent a skin from forming.

Pour the filling into the crust; press plastic wrap directly onto the surface and chill until set, at least 4 hours. Top with whipped cream and shaved chocolate.

Yield: one 9-inch pie

White Chocolate-Rum

Make Chocolate Pie with only 1/3 cup sugar; replace the coffee with dark rum and the semisweet chocolate with white chocolate. Serve topped with whipped cream and diced mango.

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