HOLIDAYS
HOLIDAYS
My son's 4th grade teacher was a dynamo! One of her innovative ideas was to have each student in the class bring a whole pie into the classroom to celebrate Pi Day, which is on March 14th. Travel back to elementary school...math class...and you may remember a few facts about pi. Pi is the ratio of the circumference of a circle to its diameter and an infinite decimal that starts with 3.14. Get it? The numeric date of Pi Day is 3/14! Now you have another holiday to celebrate or a fun theme party idea, plus an easy way to remember pi along with these 3 yummy recipes!
The sweet crusty topping on this creamy apple pie is absolute heaven!
Ingredients
- Crust:
- 1 cup all-purpose flour
- 3 ounces cream cheese
- 1/2 cup cold unsalted butter, cut into tablespoon pieces
- Filling:
- 1 3/4 cups sour cream
- 1 cup sugar
- 1 large egg
- 1/3 cup all-purpose flour
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 6 large Granny Smith Apples, peeled, cored, sliced into wedges
- Topping:
- 1 cup chopped almonds
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
Steps
- Add crust ingredients into a food processor and pulse until the mixture forms coarse crumbs. Form dough into a flat disk, cover with plastic wrap, and refrigerate for an hour. Roll out dough on a floured surface and transfer to a 9-inch pie pan. Trim excess dough around rim and crimp or ruffle edges. Refrigerate until ready to use.
- Preheat oven to 450 degrees.
- To make filling, mix together sour cream, sugar, egg, flour, vanilla, and salt until blended. Stir in apples and coat well with mixture. Pour into prepared crust.
- Bake pie for 10 minutes and then reduce oven to 350 degrees. Bake for 35 minutes more.
- Meanwhile, mix together topping ingredients. Remove pie from oven and sprinkle topping over apples. Return pie to oven and bake for 15 minutes more until crust is golden brown.
- Remove from heat and cool. Serve at room temperature or cold.Makes 8 servings
Go tropical on pi day in the middle of March with a creamy coconut pie! I've included a piecrust recipe but you can always just pick up a frozen crust at the grocery store. Just be sure to pre-bake it before filling with coconut cream.
Ingredients
- Crust:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- Pinch of salt
- 1/2 Cup cold unsalted butter, cut into tablespoon pieces
- 2 - 4 tablespoons ice cold water
- Filling:
- 3/4 Cup sugar
- 1/4 Cup cornstarch
- Pinch of salt
- 1 Cup whole milk
- 1 Cup heavy cream
- 6 large egg yolks, room temperature
- 2 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 1 1/2 cups sweetened coconut flakes
- Topping:
- 1 Cup cold heavy cream
- 1 Tablespoon powdered sugar
- 1/3 Cup sweetened coconut flakes
Steps
- To make the crust, add flour, sugar, and salt into a food processor and mix until combined. Add butter and pulse until the mixture forms coarse crumbs. Add water by the tablespoon and pulse after each addition until mixture just holds together. Form dough into a flat disk, cover with plastic wrap, and refrigerate for an hour. Roll out dough on a floured surface and transfer to a 9-inch pie pan. Trim excess dough around rim and crimp or ruffle edges. Refrigerate until ready to use.
- To make the filling, add sugar, cornstarch, and salt into a heavy bottom saucepan; mix well. Over medium heat, slowly pour in milk and cream, while whisking constantly, until mixture begins to boil. Turn heat to low and simmer, whisking constantly, for about 2 minutes more. Remove from heat.
- Immediately, place egg yolks in a large mixing bowl and beat lightly. Slowly pour in 1 cup of hot milk while whisking to temper the eggs. Pour eggs into saucepan with milk and return to low heat. Cook, whisking constantly, until mixture begins to thicken a bit and steam, about 5 minutes. Do not allow to boil.
- Remove pan from heat and stir in butter and vanilla. Pour through a mesh strainer over a large clean bowl and cool. Then, stir in coconut and chill for an hour.
- Preheat oven to 400 degrees.
- Remove piecrust from the refrigerator and prick bottom of crust with a fork. Cover dough with foil and add pie weights on top. Bake dough for 15 minutes. Lower over to 350 degrees and bake for 15 minutes more. Remove from oven and cool completely; remove foil and pie weights.
- To make topping, beat cold heavy cream and powdered sugar in a clean bowl on high speed until cream is whipped.
- Assemble pie by pouring coconut cream into baked crust and smoothing the top. Spoon whipped cream over coconut cream and sprinkle remaining coconut over top. Chill for at least an hour before serving.Makes 8 servings
Here's an easy "no bake" pie that the kids can make for Pi Day.
Ingredients
- 1 pint chocolate ice cream, softened
- 1 (9-inch) graham cracker piecrust
- Hershey's chocolate syrup
- 2 cups mini marshmallows
- 1/2 cup graham crackers broken into 1-inch pieces
Steps
- Spoon ice cream into graham cracker crust. Drizzle chocolate syrup over ice cream and pile on the marshmallows along with the graham cracker pieces. Finish it all off with more chocolate syrup. Freeze until the ice cream is solid and serve cold.Makes 8 servings
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