Fantastic pie recipes in time for Countrywide Pie Day

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The Nationwide Pie Working day is right here it’s celebrated each 12 months on January 23. But what variety of pie man or woman are you? Sweet or savoury? No issue what your favourite is, this working day is a terrific day to indulge in a slice (or a complete pie) to oneself or share with your family.

Nationwide Pie Day was started out in the mid-’70s by Charlie Papazian, a nuclear engineer from Colorado in the US, who experienced a penchant for pies.

He resolved to celebrate the pleasurable pastry with its very own day and selected his delivery date on which to do it. Considering that then, his idea for a National Pie Day has distribute close to the world.

In celebration, just one of South Africa’s most significant chef schools, the Capsicum Culinary Studio requested its cooks for a recipe or two, and under is what they arrived up with.

a plate of food on a table: Best apple pie. Picture: Supplied
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Greatest apple pie. Photo: Equipped&#13

Ideal apple pie


Pre-purchased flaky pastry, or make your own (recipe down below), chilled

7 to 8 Granny Smith apples

100g mild brown sugar

100g white sugar

¼tsp high-quality sea salt

1tsp floor cinnamon

¼tsp floor ginger

¼tsp floor cardamom

¼tsp floor allspice

¼tsp freshly grated nutmeg

2tbsp cornstarch

1tbsp butter

1 egg


Warmth oven to 200°C.

To make apple filling: Peel then minimize apples in half. Eliminate cores and slice apple halves into thin 6mm slices.

Area apple slices into a massive bowl.

Scatter both of those sugars, salt, and spices around the apples and toss them with your fingers, coating the apple slices as substantially as attainable. Established apart for 1 hour at home temperature.

To prepare pie crust: Roll out 50 percent of the pie dough on a evenly floured work floor.

To avoid the dough from sticking and to assure uniform thickness, roll from the centre of the dough outwards and retain lifting up and turning the dough a quarter switch as you roll.

Check out for the suitable sizing by inverting the pie dish above the dough. The dough really should be about 3cm to 5cm larger sized than the dish.

Becoming watchful not to stretch it, area the dough into the pie dish and trim overhanging dough to inside 20mm of the edge of the dish. Refrigerate although you make the pie filling.

Roll out the 2nd half of the dough to a similar size as just before and transfer it to a big parchment-lined baking sheet. Continue to keep this in the fridge right up until required.

Toss cornstarch with the apples.

Transfer the apples into the ready bottom crust using your fingers to really pack them down into the pie.

Fill the pie until finally apples are at the very same peak as the edge of the pie crust.

Pour the juices that have gathered at the bottom of the bowl in excess of the apples, about ½-¾ cup will suffice.

Cut a tablespoon of butter into 8 or so modest parts and dot them in excess of the pie.

For a double-crust pie, position the second pie dough round in excess of the filling or slice it into strips and lattice the top.

If you are not incorporating a lattice crust but introducing the major crust in a person piece, use a sharp knife to slice a handful of slits in the major of the crust to enable steam to vent.

Trim excessive dough from the top crust or lattice strips and fold the overhang underneath by itself, forming a thick rim. Press it jointly or crimp it with your fingers or use a fork.

Whisk the egg with a tablespoon of water and use it as an egg clean by frivolously brushing the best crust.

This provides shine and assists the crust brown.

Location the geared up pie on to a baking sheet lined with parchment paper and bake for about 75 minutes, turning a couple of times for even browning.

Apple pie is done when the juices are effervescent as a result of the vents of the best crust or lattice.

Piercing the pie is also a great indicator of how delicate the apples are. If they sense too crunchy, the pie demands more time.

Be positive to amazing the pie, without the need of slicing into it, for at minimum 1 hour, preferably lengthier.

Hold in intellect that the pie filling does not entirely thicken until it is fully cooled.

So, for the complete greatest benefits, interesting the pie to place temperature, and then spot it into the fridge for an hour or two.

Notice: If you observe that the pie crust is browning too rapidly, mould a big piece of foil more than a bowl which is been positioned upside down to make a foil dome.

Put the foil dome in excess of the pie for the remaining bake time. This will gradual the browning.

For the pastry

325g all-purpose flour

1tsp kosher salt

1tbsp sugar

230g incredibly cold unsalted butter, reduce into cubes

4 to 8 tbsp ice h2o


Insert 1½ cups of flour as well as the salt and sugar to a foods processor. Pulse 2 to 3 situations right until blended.

Scatter butter cubes around flour and course of action right until a dough or paste commences to sort, about 15 seconds. (There really should be no uncoated flour).

Scrape bowl, redistribute the flour-butter mixture then add the remaining 1 cup of flour. Pulse 4 to 5 occasions right until flour is evenly dispersed. (Dough must appear broken up and a minimal crumbly).

Transfer to a medium bowl then sprinkles ice water around the combination – begin with 4 tablespoons and incorporate from there.

Utilizing a rubber spatula, press the dough into alone. The crumbs really should begin to variety more substantial clusters.

If you pinch some of the dough and it holds together, it is all set. If the dough falls apart, insert 2 to 4 far more tablespoons of h2o and carry on to push until dough will come with each other.

Eliminate dough from the bowl and location in a mound on a clear surface area. Perform the dough just plenty of to variety a ball.

Minimize the ball in half then type each individual 50 % into discs.

Wrap every disc with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

You can also freeze it for up to 3 months (just thaw it overnight in the fridge in advance of using it).

a piece of cake on a plate: Easy peasy peanut butter pie. Picture: Instagram
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Straightforward peasy peanut butter pie. Image: Instagram&#13

Effortless peasy peanut butter pie


350g savoury crackers (these as Salticrax)

6 tbsp light brown sugar

½tsp n kosher salt

170g unsalted butter, cubed, at space temperature

160g gentle brown sugar

1 substantial egg

270g sleek peanut butter

1 pinch of flaky salt, as well as extra for sprinkling


To make the pie crust: insert the crackers to a significant bowl and crush with your hands.

They ought to be finely crushed, but not like flour. Increase the brown sugar and salt and stir to mix.

Include the butter and knead right until the combination is properly put together.

Position the mixture into a 23cm pie pan and use your fingers to pat it into a compact crust.

Stick in the freezer right up until it is frozen and firm (at the very least 20 minutes.)

Though the crust is freezing, warmth the oven to 180°C and make the peanut butter filling.

Merge the brown sugar and egg in a huge bowl and whisk until finally sleek. Stir in the peanut butter with a rubber spatula till fully smooth.

Incorporate the filling to the frozen crust. Use an offset spatula to spread it evenly, so it absolutely fills the pie.

Sprinkle generously with flaky salt.

Bake for 35 to 40 minutes, rotating halfway via until finally the crust is golden brown, and the peanut butter filling is starting off to brown.

Allow the pie neat at home temperature for 8 to 12 hours ahead of serving. (You can go over it with foil following a handful of hrs, or any time it is great to the contact.)

Notice: If you want to make the crust in advance, wait right until it is company, wrap it well with foil, and refrigerate for up to 2 weeks.