Pi Day pie recipes

There are many ways to celebrate Pi Day. You can memorize some digits. Learn about its history. Or, you can bake some delicious pies!

If you, like us, are inclined towards baking and enjoying a pie, here are a few of our favourite recipes to help you celebrate.

Strawberry Rhubarb Pie

Tart. Sweet. Delicious.

Ingredients:

• Pastry for 9” double crust pie
• 3 cups rhubarb cut into ½” pieces
• 1 cup fresh strawberries
• 2 tbsp cornstarch 
• 1 cup sugar
• ¼ cup flour
• ¼ tsp salt
• ¼ tsp ground nutmeg
• 1 tbsp butter
• Milk to brush pie top

Directions:

1. Preheat oven to 400°F.
2. Combine sugar, flour, salt, and nutmeg in a medium bowl.
3.  Slice strawberries and rhubarb and combine in a large bowl. Stir in 2 tbsp of cornstarch.
4. Add flour mixture to fruit and mix to combine. Let stand 20 minutes.
5. Prepare pastry. On a lightly floured board, roll out bottom crust. Fit into 9” pie plate.
6. Roll and cut pastry for lattice top crust.
7. Fill bottom crust with fruit mixture. Dot with butter.
8. Cover filling with lattice top. Seal and flute edges. Brush with milk.
9. Bake at 400°F for 35-40 minutes, with baking sheet underneath to catch drops. Pie is done when crust is golden brown and fruit mixture is bubbling.
10. Let pie cool on rack before cutting.

Apple Pie

Original and best.

Ingredients:

• Pastry for 9” double crust pie
• 5-6 cups of peeled, sliced apples (approx. 6-8 apples)
• ½ cup sugar
• 1 tbsp flour
• 1/3 tsp cinnamon
• Dash nutmeg
• 1 tbsp lemon juice
• 1 tbsp margarine
• Optional: generous cup of cranberries

Directions:

1. Preheat oven to 425°F.
2. Mix sugar, flour, cinnamon, and nutmeg in a large bowl. Toss in sliced apples. Add lemon juice and mix to combine.
3. Prepare pastry. On a lightly floured board, roll out bottom crust. Fit into 9” pie plate.
4. Roll and cut pastry for lattice top crust.
5. If using cranberries, cover bottom of pie shell with cranberries.
6. Place apples in the pie shell. Dot top of apple filling with margarine.
7. Cover filling with lattice crust. Seal and flute edges.
8. Bake at 425°F for 15 minutes. Turn down to 350°F and bake for another 35-45 minutes. Pie is done when crust is golden brown and fruit mixture is bubbling. 
9. Let pie cool on rack before cutting. 

Bumbleberry Pie

What’s better than one type of berry? Bumbleberry!

Ingredients:

• Pastry for 10” double crust pie
• 2 cups diced apples
• 2 cups blueberries
• 2 cups raspberries
• 2 cups strawberries
• 1 cup cranberries
• 1 cup sugar
• ¼ cup flour
• 3 tbsp cornstarch
• ½ tsp cinnamon
• 1 tbsp lemon juice
• 1 egg lightly beaten

Directions:

1. Preheat oven to 400°F.
2. Lightly flour a board and roll out 2 pie crusts. Place bottom crust into pie plate. Trim and flute edge. Set aside top pie crust.
3. Core, peel, and dice the apples. In a Dutch oven or large saucepan, combine apples, blueberries, raspberries, strawberries, and cranberries.
4. Mix sugar, flour, cornstarch, and cinnamon in a bowl. Gently stir into fruit mixture. Add lemon juice.
5. Cook fruit mixture over medium heat for 5 minutes, stirring occasionally until fruit releases juices.
6. Place fruit in prepared pie shell. 
7. Place top crust over fruit filling. Seal and flute edges. Cut slits into top crust for steam. Brush pie crust with egg.
8. Bake on a baking sheet at 400°F for 15 minutes. Turn heat down to 350°F and bake for another 50 minutes. Pie is ready when pastry is golden brown and fruit mixture is bubbling. 
9. Let pie cool on a rack before slicing.