Logo - springer
Slogan - springer

Mathematics - Pi Month at Springer | Pie Recipes!

Pie Recipes!

To make Pi Month at Springer more fun and interesting, we asked our colleagues from around the world to submit their favourite pie recipe. Feel free to try one of these delicious recipes!

Mince Pie 

Submitted by Kate Davis, Marketing Manager at Springer from New York, United States of America

Kate's living in New York, but originally from the UK.
She says: “I haven’t baked a pie since I was a child, and even then my baking endeavors always went horrendously wrong. Mince pies are traditionally eaten in the UK at Christmas and are almost impossible to buy in the USA. Luckily, I live near a supermarket that sells jars of mincemeat (there’s no actual meat in it) and I try to cobble something resembling mince pies every year. I buy filo pastry cases and fill with the mincemeat and cook on a medium heat for about 30 minutes. Although not strictly prepared the correct way, my American family and friends don’t know the difference and I’m happy that I’ve imported the tradition to Brooklyn, NY.”
Very resourceful, thanks Kate!

Apple Pie 

Submitted by Divya Laul, Product Manager at Springer from New Delhi, India

Here's my favourite recipe for Apple pie. Tried and tested, it turns out great every time!
For the pastry -
2 cups all-purpose flour
1 pinch of salt
5 oz soft unsalted butter
1 iced water
For the filling -
5 apples
½ cup soft unsalted butter
3 tablespoons all-purpose flour
½ cup superfine sugar
½ cup soft light brown sugar
salt (a pinch)
¼ cup water
cinnamon (to taste)
nutmeg (a pinch)
For the glaze -
superfine sugar
Heat the oven to 425 degrees F (220 degrees C). To make the pastry, measure the flour and salt into a large bowl. Add the butter which has been fridge chilled and cut into small 1 inch cubes and using your fingers, blend in the butter until it resembles wet sand. Bring together, using a few tablespoons of ice water at a time, until almost totally cohesive, then work it for a bit to make it a nice dough.
Cut in half and form each half into a disc. Wrap in plastic wrap (clingfilm) and refrigerate till needed.
Peel, core, and cut the apples into bite sized chunks. Cover the apples directly with plastic wrap to prevent browning. Place in the fridge.
Melt the butter in a sauce pan. Stir in the flour to form a paste. Add sugar, brown sugar, salt, and water and bring to a simmer. Reduce the temperature and simmer for 5 minutes and continous stirring.
Meanwhile, roll out the pastry and place the bottom crust in the pie dish. Fill with apples, mounded slightly. Sprinkle over your desired amount of cinnamon.
When the sauce is done, slowly and evenly pour it over the apples. Place the top crust on, seal edges by putting a little water between the two crusts, roll the excess under, and flute edges. Cut four steam slits in the top to look like a cross but don't connect at the middle. Paint the crust with the milk, and generously sprinkle over the sugar.
Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C) and continue baking for 35 to 45 minutes.
Sounds delicious, thanks Divya!

Blueberry Pie 

Submitted by the Springer Hong Kong Office

This recipe is a famous one around the office! It is easy because we prefer to use a pre made pastry.
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 tablespoon butter
a ready made 9 inch pie crust
Preheat oven to 425 degrees F (220 degrees C). Mix the sugar, cornstarch, salt and cinnamon, and sprinkle over blueberries.
Line pie dish with the ready made pie crust. Pour berry mixture into the crust and dot with butter. Cut the remaining pastry into 1/2 - 3/4 inch wide strips, and lay in a criss cross fashion over the blueberries.
Bake the pie on lower shelf of the oven for about 45-50 minutes, or until the crust is golden brown. Enjoy with a dollop of fresh cream!

Chinese Meat Pie 

Submitted by Irene Zhao, Marketing Manager at Springer from Beijing, China

Hope you find the Chinese Meat Pie interesting; I am a big fan of meat pie!
flour (also some extra flour to coat hands)
vegetable oil
beef filings
grounded beef
big onion, chopped
small carrot, chopped
thumbnail ginger, chopped
soy sauce
Chinese cooking wine
sesame oil
Add flour into a large bowl, add water gradually and whisk flour with a pair of chopsticks (or fork) to make a soft dough. Coat both hands with dry flour and start to knead the dough in the bowl. Then let the dough rest for 30 minutes.
While the dough is resting, wash and chop the vegetables. 10 minutes before the dough is ready, add beef and the rest of the ingredients for the filling into a large bowl. Mix everything well with a spatula.
Coat both hands and a big cutting board with dry flour. Pick out the dough and knead it on the cutting board for another 5 minutes. Use a rolling pin to roll it into a large, thin and round pancake.
Brush the pancake with oil, sprinkle a pinch of salt and brush again till salt is evenly blended. Roll it into a long dough stick and then divide the dough into several equal pieces.
Twist the two ends of each dough piece to keep the oil inside, then press the dough and roll it softly into a medium thin, round pancake.
Place the beef filling on one side of the pancake, shaped like a half moon. Fold the other half of pancake and press the fringe by hand. Fold the fringe upward and press again to lock the filling inside. Place the folded meat pie aside, roll and fold the rest.
Heat a medium size non-sticky skillet on medium heat, for about 1 minute. Brush the upper side of the meat pie with oil, place it into the skillet with the oil side downward. Brush the upper side with oil. Cover skillet with a lid and turn to low heat. When the bottom side of the meat pie turns golden brown, in about 3 to 4 minutes, flip it with a spatula and cook the other side with lid on, till golden brown.
Take meat pie out and place on a plate. Serve immediately with vinegar in a separate bowl. Enjoy the meat pie alone or with the vinegar dip.