It wasn’t on purpose, but I made a pie for Pi Day (03.14). I’ve been meaning to make this pie but with Larry traveling I had to wait until he was back. He loves apple pie. For years, it was one of those things I just couldn’t ever get right, so I just gave up until I found a terrific recipe from Fine Cooking. It’s a little untraditional in that the top crust is just a bunch of leaves cut out of pastry, but it makes a beautiful pie. So why this one? Because it’s in Baked, that’s why.

The filling is cooked down a bit in some brown butter and it’s got a bit of whiskey in it (I used Gentleman Jack). Mine made a lot of liquid, too much, really, so it bubbled over all into the oven and made a big mess. But the pie, it’s delicious. The filling is great, and the crust is really easy to work with. The recipe for the pie can be found here.

• Classic Apple Pie (Baked: New Frontiers in Baking, p. 93)