Classic Apple Pie for Pi Day and a Pie Giveaway
  • 1 pie crust recipe
  • 2 tablespoons all-purpose flour, plus more for dusting
  • 6 Granny Smith apples, peeled, cored, and sliced
  • ⅔ cup sugar, plus additional for pie top
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • pinch ground cloves
  • pinch of ground ginger
  • 2 tablespoons unsalted butter
  • 1 large egg, beaten
  1. Heat oven to 375 degrees. On a lightly floured surface, roll out crust into two ⅛-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. (if making 2 mini pies, roll all four of the dough rounds into ⅛ inch thich circles to fit the 7 inch pie plate) Press one pastry circle into the pie plate and chill in fridge until filling is ready.
  2. In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan(s). Dot with butter, and cover with remaining pastry circle or make lattice crust using rolling tool or weaving the dough. If you aren't doing a lattice, cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.
  3. Bake until crust is brown and juices are bubbling, about 1 hour. (45 minutes if making 2 small pies) Let cool on wire rack before serving.
Recipe by The Baker Chick at