apple pie with ice cream

Apple Pie with Cinnamon Ice Cream

Celebrate Pi(e) Day with a Slice

Does a pie-a-day keep the doctor away? Doubtful, but a slice of apple pie still counts when adding up your daily servings of fruit.

Even though a daily dose of pie would definitely not be approved by a doctor, National Pi(e) Day is the perfect opportunity to indulge in a slice of your favorite – will it be apple or French silk? When you’re short on time, and need to fulfill your pie craving, a stroll down your grocer’s freezer aisle presents you with dozens of options ready for your table – fruit, chocolate, custard-filled, cream-filled, meringue, nuts, traditional flavors and many more. And, don’t be afraid to add your own personal twist to your frozen pie and make it your own!

We are here to make your Pi(e) Day that much easier and oh so much better, so we have crafted a must-have list for you to take a bite of:

Once you choose your pie, the next step is to choose a topping – ice cream or sauce? You can never go wrong with ice cream or whipped cream topping, but if you are feeling adventurous, try your hand at a caramel sauce topper or a berry glaze using frozen berries.

While Pi(e) Day is here, make every perfect bite count! What’s your favorite slice?

Comments

  • I would like to know how to make perfect meringue. My meringue will come away from the sides of the pie plate.

    Thank You! Linda

    • Vinegar Pie I
      Read Reviews (3)60
      Recipe by Kevin Ryan
      “This is a very old pie, probably invented by people who had little access to fresh supplies such as lemons or cream. Some say that it was the pioneer women who first thought up the idea. The lemon extract in this recipe is a my addition. The original recipe calls for regular vinegar which, for me, gives a bland pie. You can substitute apple cider vinegar, leaving out the lemon extract, for a very good taste. Be sure to let the pie crust cool before filling.”
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      Ingredients Edit and Save

      Original recipe makes 1 9-inch pieChange Servings
      1 (9 inch) pie crust, baked

      1/4 cup sifted all-purpose flour
      1 cup white sugar
      1 cup water
      3 egg yolks
      1/8 teaspoon salt
      1 tablespoon unsalted butter
      1/4 teaspoon lemon extract
      3 tablespoons distilled white vinegar
      3 egg whites
      6 tablespoons white sugar
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      PREP
      40 mins
      COOK
      15 mins
      READY IN
      55 mins Directions
      Preheat the oven to 325 degrees F (165 degrees C).
      Mix the flour with 1/2 cup of sugar. Add the water gradually and cook on top of a double boiler for 15 minutes, stirring constantly, or until thickened.
      Combine the remaining 1/2 cup of sugar with the yolks and salt and mix well with a whisk until the sugar is dissolved. Add the hot flour mixture to the yolk mixture gradually, mixing all the time. Return to the double boiler and cook for about 3 minutes more or until the mixture is thick and smooth.
      Add the butter, extract, and vinegar. Mix well and remove from heat. Place a piece of plastic on top of this custard.
      Meanwhile, beat the egg whites until foamy and gradually add the 6 tablespoons sugar. Beat until a stiff, glossy peak is achieved.
      Pour the custard filling into the prebaked shell ( the custard should still be hot, if not, heat up a again before adding to shell). Top with the meringue. Spread the meringue all over the top of the pie, sealing to the edges of the crust. Place into the oven and bake until the meringue is a nice nut brown, about 15 minutes. Traditionally, this pie is served hot.
      Kitchen-Friendly View

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