Happy Pi Day!
In honour of the most famous mathematical character, I cobbled together a pie recipe. In the past, I tended to celebrate Pi Day with a slice of pie. Now that I have this blog, however, I would feel somewhat lazy by not celebrating this holiday with a homemade pie.
I drew my inspiration from two Smitten Kitchen pies, one involving bourbon peaches and the other apples and plums. I added bourbon sparingly, but given the amount of fruit and heat involved, you could easily double it. In terms of the fruit, plums, nectarines, or peaches would give the pie a stronger flavour; you could also try adding different apple varieties.
2 large apples, peeled and chopped into 1/2 inch dice
2 large pears, peeled and chopped into 1/2 inch dice
2 teaspoons bourbon
1 lemon, juiced
1/4 teaspoon cinnamon
2 tablespoons sugar
7 tablespoons room temperature/melted butter (if salted, then do not add the salt later on)
1/2 cup granulated sugar
1 lemon, zested (use the same lemon as above)
1 medium egg, lightly beaten
1/2 teaspoon baking powder
1 cup + 6 tablespoons flour
1/8 teaspoon salt
Combine the fruit, bourbon, lemon juice, cinnamon, and sugar in a medium bowl. Set aside in the fridge.
Cream the butter, sugar, and zest together in a large bowl. Stir in the egg. Add the baking powder, flour, and salt slowly, stirring until combined. Remove the dough from the bowl, wrap it in plastic wrap, and let it firm up in the freezer for 15-20 minutes.
Preheat the oven to 350 degrees Fahrenheit. Pour the fruit evenly into a buttered cast-iron pan or pie dish. Roll out the dough on a floured cutting board. Place the cutting board at the height of your pan/dish and slide the dough onto the pie. It is normal for the dough to tear. Remove the excess dough and pat down the edges. Brush the top with milk or cream and sprinkle with sugar. Bake for 40 minutes or until the lid is golden-brown. Enjoy!