It’s March 14th, so you know what that means…it’s National Pi Day!
And we’re BIG pie fans here at DFB. Whether they’re miniature, inspired by our favorite movies, or straight out of the parks, we can’t get enough! So if you wanna do some baking in honor of this holiday (it IS a holiday, right?!), we’ve got the recipes for you! Let’s get started.
From Flo’s V8 Cafe
- 1 ½ cups sliced frozen rhubarb
- Favorite pie crust or pie dough (enough for a 2-crust pie)
- 1 egg
- 1 tablespoon water
- 2 cups fresh sliced strawberries
- ½ cup light brown sugar, lightly packed
- ½ cup sugar
- Zest of 1 orange
- 2 tablespoons fresh orange juice
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- ½ cup sugar
- ½ cup light brown sugar, lightly packed
- 5 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 5 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- Place rhubarb on towel or layers of paper towels to thaw and drain, removing as much liquid as possible.
- Preheat oven to 425˚F. Roll out the crust for two 9-inch crusts.
- Place 1 crust in the bottom of the pie pan; chill for 30 minutes. Meanwhile, whisk together egg and water in a small bowl to make the egg wash. Set aside.
- Mix thawed and drained rhubarb, strawberries, brown sugar, sugar, orange zest and orange juice in a large mixing bowl; set aside for 10 minutes.
- Stir flour and cinnamon into the rhubarb-strawberry mixture.
- Pour filling into shell and brush edges with egg wash. Add top crust and seal edges with fork tines.
- Use a sharp knife to slice a cross into the center of the top crust. Using your fingers, pull back all 4 points of the cross until the dough can be pressed into the edges of the crust.
- Egg wash the top of the pie and sprinkle streusel topping onto exposed pie filling. Collar pie with foil and bake for 10 minutes.
- Decrease temperature to 375˚F and bake an additional 30 to 40 minutes or until pie is golden brown, removing foil last 15 minutes.
- Cool before serving.
- Combine sugar, brown sugar, flour, salt, and cinnamon in a medium bowl. Mix in softened butter with a fork or fingers until the mixture resembles coarse crumbs.
- Stir in vanilla extract. Set aside.
- 4 tablespoons butter, cut into small pieces
- 1/4 cup shortening
- 1 3/4 cup all-purpose flour
- 4 teaspoons sugar
- 1/8 teaspoon coarse salt
- 1/3 cup 2% milk
- 1 cup water
- 6 Granny Smith apples, peeled and sliced
- 2 teaspoons apple pie spice
Apple Pie Batter
- 1/2 cup butter, softened
- 2/3 cup sugar
- 2 egg
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/4 cup heavy cream
For Pie Crust
- Combine butter, shortening, flour, sugar, and salt in a bowl of an electric mixer fitted with a paddle attachment. Mix at medium speed until crumbly.
- Add milk and mix until incorporated.
- Wrap dough in plastic wrap and rest in the refrigerator for 30 minutes.
- Roll to 1/4-inch thickness and place in 9-inch pie plate.
- Set aside.
- Bring water to simmer in a large pot.
- Place apples in a steamer basket and add to the pot. Steam for 10 minutes. Remove from water.
- Cool to room temperature and toss with apple pie spice.
For Apple Pie Batter
- Cream butter and sugar in the bowl of a stand mixer fitted with a paddle attachment until fluffy. Add eggs and mix until just incorporated.
- Mix flour, baking powder, and salt in a small bowl. Slowly add to mixer and beat on medium speed until combined.
- Add cream and mix until smooth.
- Set aside until ready to bake.
For Apple Pie
- Preheat oven to 350°F. Place 1/2 cup apple pie batter on top of pie crust, spread until smooth. Top with apples and remaining apple pie batter.
- Cover with foil and bake for 40 minutes. Remove foil and bake 20 more minutes, until golden brown.
- Cool to room temperature before serving. If desired, top pie with sliced almonds and dust with confectioners’ sugar once cooled.
From 50’s Prime Time Cafe
- 2 cups chicken tenderloins, uncooked
- 1 cup broccoli, tops only
- 1/2 cup carrot, cubed
- 1/2 cup celery, cubed
- 1/4 cup leek, diced
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups milk or 3 cups half-and-half
- 1 cup parmesan cheese, grated
- 2 chicken bouillon cubes
- 1 pastry for double-crust pie
- 1 egg, beaten
- Preheat oven to 400 degrees.
- In boiling salted water, simmer chicken tenderloins, broccoli, carrots, celery, and leeks until chicken is fully cooked and vegetables are tender, but still firm (about 15 minutes).
- Drain well and set aside.
- In a medium-sized skillet, melt butter and add flour.
- Cook for 5 minutes and add milk or half-and-half. Bring to a boil and simmer until thickened (about 10 minutes).
- Dissolve chicken bouillon cubes in 1/4 cup warm water and add to the sauce. Blend in grated Parmesan cheese and remove from heat.
- Add cooked chicken and vegetables and mix well.
- Pour mixture into a deep-dish pie plate and cover with pie dough. Seal edges well and brush the top with beaten egg.
- Bake until crust is golden brown and the filling is hot (about 45 to 50 minutes). Brushing a little milk on the top of the pie dough before baking will give the crust a delightful color.
- 1/4 cup butter
- 1 cup diced onion
- 1 1/2 pounds lean ground beef
- Salt and freshly ground pepper to taste
- 1/4 teaspoon ground savory (Yeah, we don’t know what this is, either. Check here for substitutions.)
- 1 cup brown gravy (homemade or instant)
- 2 cups mashed potatoes
- Additional butter
- Heat 1/4 cup butter in a 9-inch skillet.
- Add onion and cook until lightly browned, stirring consistently.
- Add beef, salt, pepper, and savory (or whatever you’re using instead) and continue cooking 5 minutes longer.
- Stir in gravy and heat until bubbling.
- Spoon into a buttered, 8-cup flat casserole dish. (My dad always used a circular dish, or you could use ramekins as they do at Rose and Crown.)
- Top meat mixture with mashed potatoes.
- Dot with pieces of butter.
- Bake at 400°F for 15 to 20 minutes or until potatoes are lightly browned.
From Olivia’s Cafe
- 5 large egg yolks-1 can (14 ounces) sweetened condensed milk
- 2/3 cup Key lime juice-
- 1 prepared 9-inch graham cracker pie crust
- 1 can of whipped cream
- 1 lime to use as garnish
- Preheat the oven to 350 degrees Fahrenheit
- Separate egg yolks into a mixing bowl. (Save the whites to use later… like in a dreamy egg white omelet. Yum! Or, if you feel like getting a little bit more gourmet, make a meringue for the top like Olivia’s Café now serves it!)
- Now it’s time to make the filling. I found it easier to use a hand mixer on low to mix the ingredients for the filling, but you can also use a whisk if you don’t have a hand mixer. Just get ready to work those biceps!
- Gently whisk the yolks together in a bowl; do not let them foam.
- Stirring constantly, slowly blend in the sweetened condensed milk.
- Keep stirring as you add the Key lime juice.
- Pour the mixture into the prepared pie crust. The filling is already super thick and creamy thanks to your egg yolks and sweetened condensed milk! You might want to use a spatula to scrape the bowl…you won’t want to miss an ounce of this pie filling!
- Bake for 12-15 minutes, or until set.
- Cool to room temperature on a wire rack. This part is really important! If you don’t let the pie completely cool to room temperature before you refrigerate, your pie will crack! Think of it this way, if you take a burning hot glass dish and throw it under cold water, what will it do? Yep, it will crack. The same thing will happen to your pie if you don’t let it cool before putting it in the fridge.
- Chill, covered, until very cold. You can use the plastic cover that your pie crust came with to cover for the fridge!
- Serve chilled, cut into wedges. Cut up cute lil pieces of lime and place them on top of the whipped cream for an ooh la la presentation!
- 1 ounce Zubrowka (Polish Bison Grass Vodka)
- 6 ounces apple cider
- 1 cup ice
- Fresh apple cubes, for garnish
- Pour Zubrowka and apple cider into a blender with ice; blend until smooth.
- Pour into serving glass and garnish with apple cubes.
Well, folks, that’s all for our pie-inspired recipes! We hope you enjoy celebrating the 14th. As always, stay tuned to DFB for more Disney news and updates!
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Which of these recipes do you want to try? Let us know in the comments!