Mini Juicy Apple Pie for Pi Day!

It’s March 14th today and that means it’s one of the most favorable days for all mathematicians, nerds, geeks, pie eaters, sweet lovers and anyone else. 😉 it’s Pi Day!!! 3.14 is the shortened version of explaining Pi, (there is no Pi emoji otherwise I would’ve inserted it here) and as the ‘3’ could translated into March (the third month of the year) and the ’14’ be translated to the fourteenth day of the month of March, then all bakers and math enthusiasts bake and eat Pies all day long! As Pie = Pi on this very day! 😀 So what better way to celebrate this day other than eating a traditional mini juicy apple pie! Easy peasy to make! And super tasty!

Here’s how you make it!


Pie crust :

Filling :

  • 6 Granny Smith apples (I use Granny Smith because these have always worked as he juiciest apples for me whenever I bake!)
  • 5 tbsp cinnamon (yes I love my cinnamon, go ahead and use less if you feel it too overpowering)
  • 1 tbsp ground cardamom
  • 1tbsp ground nutmeg
  • 1/2 cup plain sugar
  • 3/4 cup brown sugar
  • 4 tbsp butter
  • 2 tbsp corn starch (maizena)
  • 1/4 cup lemon juice


  1. Start by getting the pie crust ready and have it chill in the fridge until ready to use.
  2. Preheat your oven to 175C , and line a cupcake tin (mine had 12 cupcake cases in) with cupcake cases.
  3. Peel, slice and cut your apples into small pieces, preferably the size of your thumb nail at largest.
  4. Place all the dry ingredients along with you apples into a large bowl and mix it all together. You can use your hands or a wooden spoon, just make sure all you apples are evenly coated with everything.
  5. In a large saucepan, melt you butter at medium heat and then add in your apple mixture. Cook the apples until some of the liquid starts coming out and then add in your lemon juice. Let it cook for another 5 minutes, then take off the heat and pour back into your large bowl. Set in the fridge or leave out to cool slightly. This whole cooking process shouldn’t take more than 10 – 15 min.

Meanwhile, take out your pie crust dough, and roll out on a slightly floured surface to about 1cm thickness. Then cut circles an inch large than the diameter of each of the cupcake cases. Take each circle and place neatly into each cupcake case of your tin. Poke with a fork and place the tray in the fridge for 5-10 min.

Take the remaining dough and roll it out to 1cm thickness again. Then cut out circles the same size as the circumstance of your cupcake case. I used cookie cutter for this as it’s easiest and fast. With the remaining dough , I cut out ‘pi’ shapes. But that’s just an add on and I’m always a little ‘extra‘ lol

Bring the pie shells out from the fridge, fill each one with 2-3 tbsp of apple filling , cover with a lid, poke a small slit in the center of the lid. Brush the lid with egg wash , then put the ‘pi’ sign on top , brush that with some egg wash and sprinkle a little sugar on top.

Bake in the oven for 25-30 min or until golden brown. And voila! You’re pies for Pi day are ready to be eaten!



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