I was very tempted to bake a double-pun raspberry pi to celebrate 3.14, but raspberries are a ways off from being in season. So I decided to stick with apples, and make a recipe that's reminiscent of an after-school snack to go with happy memories of geometry class.
Crust and Topping:
3 cups graham cracker crumbs (about 9 full sheets)
3/4 cup melted coconut oil*
1/3 cup sugar
3 large baking apples
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
dash of nutmeg
1 tablespoon melted coconut oil*
*For non vegans, you can subsitue butter with a 1-to-1 ratio.
1. Preheat the oven to 400 degrees Fahrenheit.
2. Combine the crumbs, melted coconut oil and sugar. The mix should stick together loosely, if it's not sticking, add more oil.
3. Press 2/3 of the crumb mix into the bottom and sides of a 9-inch pie tin. Set aside.
4. Peel and core the apples, then chop them evenly into chunks. Combine with the sugar, cinnamon, vanilla, nutmeg and oil. Spread the apple mix on a baking sheet or casserole dish.
5. Bake the apples and pie crust for 10 minutes side by side.
6. Take the two pans out and let the crust cool for 5 to 10 minutes. Spoon the filling into the crust and spread the remaining crumb mix over the top.
7. Bake for another 10 minutes. Remove from oven and let cool.
Enjoy your pie while contemplating its circumference!
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