On Pi Day (March 14th), I decid­ed to make an amaz­ing pie as trib­ute to Pi Day.  Well, I cer­tain­ly ran into some prob­lems but the fin­ished pro­duct was deli­cious and sub­tle.  My room­mates and I have a blast get­ting the left­overs for the rest of the week.  I hard­core cheat­ed on my diet and prob­a­bly gained a pound.  Nev­er­the­less, this week Bak­ing with Kards edi­tion was a blast!
jamie oliver comfort food

I decid­ed to use a recipe from Jamie Oliver’s Com­fort Food: The Ulti­mate Week­end Cook­book.  Com­fort food is lit­er­al­ly my favorite type of food so my soul was instant­ly drawn to the recipe.  The entire recipe book is user friend­ly with help­ful hints and advice.  As I skimmed through the book, I found myself almost sali­vat­ing over the­se cre­ations.   I found myself in the dessert por­tion and fell in love with the apple pie recipe.  I decid­ed I would cel­e­brate Pi day with a sim­ple home­made apple pie.

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But trou­ble ensued.  I did not have a cir­cu­lar pie pan so I had to use a square pie pan (oops).  Also, my pie fill­ing did not look as scrump­tious and creamy as the pic­ture.  Plus, I acci­den­tal­ly burned it on the sides. Regard­less of the tiny mis­takes, it was deli­cious and I had a fab­u­lous time mak­ing it.  Dur­ing the time I made the pie, I watched videos about the his­to­ry of pi and learned a ton!!

Amazing Apple Pie



Pie Pas­try: 

  • 1 cup + 1 table­spoon of cold unsalt­ed but­ter
  • 2 1/2 cups of all-pur­pose flour
  • 1 table­spoon sug­ar


  • 4 1/2 lbs apples
  • 1 lemon
  • 1/4 cup unsalt­ed but­ter
  • 1/2 cup light brown sug­ar
  • 1 good pinch of cin­na­mon (I added a ton because I love cin­na­mon fla­vor)


  • 1 large egg
  • 2 table­spoons demer­ara sug­ar (I used reg­u­lar sug­ar)


Chop but­ter into 1/2 table­spoons and then place in the freez­er.  Put all ingre­di­ents in a food proces­sor and pulse until tex­ture is a lit­tle chunky. Pour 2/3 cups of cold ice water and mix until it forms a rough dough.  Use your hands to bring the dough into two flat  equal rounds and place rounds into the freez­er for at least an hour.

Peel, cut, and core the apples. Squeeze lemon juice over the apples to pre­vent them from brown­ing.  Melt but­ter and pow­dered sug­ar in a saucepan over heat.  Let sim­mer for five min­utes and add apples.  Cook for around 10 min­utes. After 10 min­utes, remove mix­ture from heat.  Let cool com­plete­ly.

Pre­heat the oven at 375 degrees Fahren­heit.  On a flour-dust­ed sur­face, roll dough out with rolling pin until 1/4 inch thick.  Unroll the dough onto a pie pan prefer­ably. Put the fill­ing into the pie pan.  Whisk the egg and brush along the sides of pie pas­try.  Roll the remain­ing pie dough and place it on top of pan cov­er­ing fill­ing.  Trim off excess pie and use fork to indent the sides.  Make an egg­wash and brush it on top of pie.  Sprin­kle sug­ar on top of pie.  Cut cross in the mid­dle then bake for 50 min­utes to an hour.  Serve with amaz­ing ice cream.

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