I first tried to artistically freehand making the pie mold out of heavy duty aluminum foil. After I just started ripping and cutting and crumpling and getting nowhere, I then realized this project needed a more methodical approach. Geek it up! I sat down and started to draw out my pi pie plans like I did back in middle school technology class trying to engineer the perfect candle holder for my mom. A little planning went a long way and like an origami master, I finally had my pi(e) mold.
After using all of that brain power and furrowed brow/tongue sticking out concentration, I wanted a drink. That was it! An apple pie filling with a generous amount of whiskey for an early St. Patrick’s Day Pi(e). I take no responsibility for random spouting of mathematical equations spoken in an Irish brogue after making & eating this pie (which may or may not have happened).
Here you have it…
The Drunken Irish Pi(e)
(If you’d just like to make a lovely pi(e) with a circumference, this also makes a standard 9” pie)
Dough for a double flaky pie crust
4 Gala apples, peeled and cut into small chunks
1 Tbsp lemon juice
3/4 cup sugar
2 tablespoons all-purpose flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
Pinch of salt
2 shots of whiskey
3 Tbsp cold unsalted butter cut into small chunks
1 egg, beaten
Roll out bottom crust. Chill in the refrigerator. In a large bowl mix the apples and lemon juice together. In a separate bowl, combine the flour, sugar, nutmeg, cloves, cinnamon and salt. Slowly stir the dry ingredients in until apples are completely covered. Let the apples sit for 15 minutes.
Preheat your oven to 400 degrees Fahrenheit.
Stir the whiskey into the apples and gently pour the filling into your pie crust. Dot the filling with the cold butter. Roll out your top crust and place onto your pie, crimping the edges to join together. Make sure to cut vents in your pie to let steam out. Brush with the beaten egg for a nice crisp golden crust.
Bake for 30 minutes at 400 degrees. Turn the heat down to 350 degrees Fahrenheit and rotate the pie so that the pie facing the back of the oven is now facing the front of the oven. Continue to bake at 350 for another 30 minutes or until the crust is golden brown and the juices are bubbling thickly.
Let cool for at least 2 hours before digging your spoon directly into it.