What does a nerd do when it is her day off and Pi Day? Make a Pie to celebrate!
Speaking of work, you may have noticed that I have not been posting as much lately. I got a new job, and it is great but very busy. I will get better about posting as I settle in more. Michael started a new job too, so I decided to make us both something special tonight for all our hard work.
I thought a pie for Pi Day would be nice, but a giant pie for the two of us is just impractical. So I made two mini pies. Michael requested chocolate or apple pie, and I went with apple because it is easier to make. My parents went on a trip to Mexico a few weeks ago, and my mom send me some Mexican vanilla extract, and I have been wanting to use it all week. I thought it would be a nice addition to classic apple pie.
Vanilla Apple Pie
1 pie crust, frozen or homemade (I used frozen)
4 Fuji apples, pealed and cubed
1.5 tbs vanilla extract
1/4 cup sugar
1 teaspoon cinnamon
1 tbs cornstarch
Pinch of salt
If using frozen pie crust, let it thaw first.
Pre-heat the oven to 350 degrees.
Spray two small ramekins with cooking spray.
Roll out the pie crust on a well floured surface. Cut circles out of the pie crust that are a half inch larger than the radius of the ramekin. It’s okay if they are not perfectly round and there should be left over crust pieces.
Press the crust circles into the ramekins, reshaping them to fix it if need be. Make sure you press them in firmly and seal the edges as best you can.
In a small bowl, mix together the cubed apples, vanilla, sugar, cinnamon, cornstarch, and salt. Taste and adjust as necessary to your tastes.
Fill each ramekin with half of the mixture. They should be filled to the very full.
Take the remaining crust pieces and shape them into two circles large enough to cover the top of the ramekins with some overlap.
Now cover the ramekins with the pie crusts and seal the edges firmly. I crimped the edges with a fork to make sure it seals properly and to make it look pretty.
Cut a small X on the top.
Sprinkle the crust with a little extra sugar.
Bake for 20 minutes, until the crust is golden and the filling starts to bubble up.
Let cool and enjoy a piece of 3.14159265….that’s as far as I know off the top of my head!