raspberry rhubarb pie

Hey there!  Today I am so excited to talk about a little pie collab that I'm doing with a few of my blogger friends!  NateErin, Kate, and myself are all sharing our favourite pastry recipes and a berry pie today.  Their names link to their blog posts, so please hop on over and give them some love!  The internet is so weird, but I love it.  And it is the coolest thing ever that I get to connect with and (make friends with!!) incredibly talented people!

For my pie, I chose a raspberry rhubarb situation.  I know that strawberry rhubarb gets all the love (and is a pretty awesome combo...you can find my strawberry rhubarb pie recipe here!), but I've been hearing good things about raspberries...so here we are!  I have to say that raspberries have 100% won me over, and add such a punch of flavour!  Strawberries are great, but can be a tad mellow for me.  

Also, not gonna lie.  We've been planning this collab for weeks and weeks.....and the entire time I thought we were posting on Monday, June 5th, since I never put it in my calendar properly.  Sooooo....that meant I was up baking late last night, and photographed it EARLY this morning.  Hahaha.  Unintentional procrastinating I suppose, as my life has been a crazy gong show since I'm still dealing with renos from my bathroom flood that happened way back in JANUARY.  Ugh.  I'm just going to go drown my feelings in pie now.  

raspberry rhurbarb pie

CRUST - from Jean Pare


5 cups flour

2 tsp salt

1 tsp baking powder

3 tbsp brown sugar

1 lb lard (or vegetable shortening)

1 egg

2 tbsp vinegar

Cold water



1)  Mix together flour, salt, baking powder and brown sugar in a large bowl.

2)  Cut up lard and add to dry ingredients. 

3)  Using a pastry cutter (or a plain old fork works as well), cut in lard until your mixture is crumbly.

4)  Break your egg into a liquid measuring cup and beat well.

5)  Add vinegar to the measuring cup.

6)  Add very cold water to the measuring cup, until the mixture measures to 1 cup.

7)  Pour liquid mixture over flour mixture slowly, and stir.

8)  Use your hands to work the mixture together until it no longer crumbles apart.  

9)  Divide into 4 equal parts.  Each part will make one pie, so you can choose to use it all at once, store some of the dough in the fridge* for up to 2 weeks, or pop some of into the freezer for later!

*Your dough will need to chill for a minimum of 30 minutes.  Otherwise it will be too warm and soft, and won't hold it's shape when baked or be as flakey!

*If you do refrigerate your dough overnight (or for a few days), be sure to take it out for 30 minutes or so in in order to roll it out.  Otherwise it will be too stiff!


yields: enough filling for a DEEP 9-inch pie plate


6 cups chopped rhubarb

3 cups raspberries (I used frozen)

1 1/2 cups sugar (add a little more if you like your pie more sweet than tart)

1 TBSP lemon juice

3/4 tsp cinnamon

1 tsp vanilla

1/4 cup + 2 tablespoons flour

1 tablespoon cornstarch



1)  Preheat your oven to 425 degrees F.

2)  Roll out dough to fit a 9-inch pie plate, and set aside.

2)  In a large mixing bowl, mix together rhubarb, lemon juice, sugar, cinnamon, flour and cornstarch.

3)  Pour filling into the pie plate, alternating with a layer of raspberries. *You can mix it all together, but I find that the raspberries get pulverized by the rhubarb.

4)  Roll out another piece of dough for the top.  I used a small heart cookie cutter to cut out a few shapes on top.  Get creative here!

5)  Brush a bit of water onto the edges of the pie, and press together to seal, and then crimp or press with a fork to make a pattern.

5)  Beat an egg well and brush on top of the crust for a beautiful shine and browning.  Sprinkle with a bit of coarse sugar for an added touch.

6)  Bake pie at 425 degrees F for the first 15 minutes.  Reduce oven temperature to 350 and continue baking for 40-45 minutes, or until the filling is bubbling well.

Allow to cool and set for a while before serving.  Serve with ice cream to take this to the next level!

*note: this filling is for a deep 9-inch pie dish - so if you use a shallower one you may have leftover filling.  Use this for mini pie or cook down on the stove and serve on ice cream.

a birthday cake for Amy

Oh hi there!  I am so so excited to share my latest collab with my square....Amy & Victor!  You might remember our epic Earl Grey Lavender situation from last year, our carnival cake, or even our orchard shoot!  

This time we got together just before Amy's birthday!  It was requested that I bake her a birthday cake (*cough cough - announced on instagram I do believe :P), so I decided to stick with my tried and true, and favourite ever, chocolate cake.  I made the most delicious vanilla swiss meringue buttercream for on top, AND.....I contacted Celsia Floral to see if they'd be interested in collab-ing with us to make Amy's birthday shoot extra special.  They said YES and came up with the most beautiful, whimsical bouquet ever for our shoot, with extra blooms for on top of the cake!  The flowers almost stole the show, and all 3 of us were obsessed with them all morning.  It is so fun to connect with other local creatives, and we hope to work together again soon!

It was so great to work with Victor again too (all photos are his!), and the squad was finally reunited.

Anyhow, Amy and I had the best weekend.  We decorated and shot this cake, went out for the dreamiest food at the loveliest little French restaurant (Au Comptoir!) in the heart of Kitsilano, and then ended our evening at Beauty & the Beast.  We also maybe went into the wrong theater for our movie....which is hilarious now, but a little traumatizing at the time.  Ha!  It's always an adventure with Amy.  The next morning we ended our time together by brunching at Le Marche St George, like always.  Pretty much a perfect weekend celebrating the birthday girl!  It made me grateful all over again for our friendship, and to have someone who loves and appreciates so many of the same things in life - and doesn't judge you for taking photos of food in restaurants (or for standing on chairs to get the best shot....hehehe).

Chocolate Cake

yields: three 6-inch round pans, or a 9x13 pan
recipe: (adapted from Our Treasured Recipes by Central Heights MB Church)


3 cups Flour

2 cups Sugar

2 tsp Baking Soda

1 tsp Salt

2/3 cup Cocoa

1 TBSP Vanilla

2 TBSP Vinegar

3/4 cup butter (melted) *can substitute oil here if you want to make it vegan*

2 cups Warm Water


1) Mix together all dry ingredients; then pour all wet ingredients over top and mix until moist.

2) Pour batter into three 6-inch round pans (or a 9x13).

3) Bake at 350: for 30-35 minutes for [or until a toothpick comes out clean], slightly longer if using a 9x13 pan.

Vanilla Swiss Meringue Buttercream

recipe slightly adapted from: Style Sweet Ca


1/2 cup egg whites (from about 3 to 4 large eggs)

1 cup granulated sugar

1 1/2 cups butter, at room temperature, cubed

1 1/2 teaspoons pure vanilla extract - *use the clear stuff if you want to keep your icing super white!


1) Fill a large sauce pan with a few inches of water and bring to a gentle boil.  Place a mixing bowl on top to create a double boiler.  Make sure that the water does not touch the bottom of the bowl!

2)  Place sugar and egg whites into the mixing bowl, and whisk together.  Keep mixing as the mixture heats, until it reaches 160 degrees F on a candy thermometer.  This ensures that your egg whites are cooked and safe to eat!  The sugar should also be completely dissolved and not grainy at all.

3)  Remove from heat once 160 degrees F is reached, and mix on high for 5-10 minutes.  This creates the meringue, which should be white, shiny, and hold medium stiff peaks.

4)  Add in the butter one cube at a time, mixing thoroughly after each addition.  *Make sure butter is at room temperature or it won't incorporate properly.

5)  Mix in vanilla extract.

6)  Turn up beater speed, and mix until it's nice and smooth.  Use immediately to ice your cake, or place in the fridge to store.

*If your icing turned soupy at any point either: place in the fridge for 5 minutes and try again, as your butter may have been too soft; OR: just keep mixing!  This icing can be a bit finicky, so don't panic.

ALSO. Victor took some sneaky video clips which Amy and I were completely unaware of...HAHA.  He made my dorky white girl dance moves look a little less dorky.  Right?   You can also see how dreamy the swiss meringue buttercream is!  Hurrah!

Happy Cake Baking!


peanut butter pie

Oh hi.  Let's talk about pie.  Or maybe cake.  A pie-cake hybrid?  What makes a pie a pie?  Or a cake a cake?  These are some of life's tough questions.

We've always called this dessert a pie, and it has a crust, soooo....peanut butter pie it is!  It's so so easy to whip up, and is so heavenly.  I remember requesting it quite a number of times for my birthday, and it is definitely a special occasion dessert.  Ha!  

I also tried it with a pretzel crust for the first time, which I loved, but some people might prefer a more traditional chocolate (oreo) crust.  I'm not judging you, that's totally cool.  I will say that the pretzel crust seemed to get a bit soggy or something after a couple days, whereas the oreo crust doesn't.  So there's that!  I just lovvveeeee me some salty-sweet combos, so this was a winner in my books!

peanut butter pie

yields: two 9-inch pies, or one 9x13 pan

Pretzel Crust:


3/4 cup butter, melted

2 1/2 cups crushed pretzels (*if you can find low sodium pretzels, that will help it from being too salty if you're worried about that!)

3 tablespoons brown sugar


To crush your pretzels, use a food processor/magic bullet or some sort of blender.  You want the pretzel pieces to be quite small so that the crust will stick together - think graham cracker crumb/oreo crumb texture!

In a medium bowl, mix together melted butter, crushed pretzels, and sugar.  Divide and press into pie plates, or a 9x13 pan. *I used a springform pan for my pie.

Bake at 350 F for 10 minutes, and then set aside.



8oz cream cheese, room temperature

1 cup peanut butter

2 cups icing sugar

1 cup milk

1 tsp vanilla extract

500 ml whipping cream - whipped


In a large bowl, mix together softened cream cheese, peanut butter, icing sugar, and milk, and beat until all the lumps are gone.  

In a separate bowl, whip the whipping cream.  Then, gently fold whipped cream into the peanut butter mixture.

Spread peanut butter filling over crust in your 2 pie plates or in your 9x13 pan.  Cover with plastic wrap, and place in the freezer until firm (about 2 hours minimum).  

Serve with whipped cream, chocolate drizzle, and/or crushed pretzels on top.

Happy peanut butter pie making!


garlic & basil pasta noodles (from scratch)

Oh hey there!  Today we're talking about pasta!  Homemade pasta to be exact.  Don't be scared, it's way easier than you might think!

Pasta is simple.  You take flour, eggs, salt, and oil.  Add bit of garlic.  Toss in some basil.  And it turns into magic.

This pasta comes with the sweetest story that I never want to forget.  My grandpa was in the kitchen a few months ago at the Farm, just as Jordyn and I were cutting pasta noodles for supper.  We were maybe slightly panicking (and laughing) as we realized that we couldn't find our pasta tree  to hang the noodles, and instead started placing the noodles all over the countertop.  It was a gong show, and there were noodles everywhere.  Fast forward to a couple weeks ago, my grandpa shows up with a large brown bag, and a grin on his face.  He handed us the bag and said that there was one for each of us.  Intrigued, Jordyn and I peeked into the bag and immediately pulled out two new pasta trees!  My grandpa is an avid woodworker, and after seeing our pasta plight weeks before, he decided to build us our own homemade pasta trees!  They even disassemble for easier storage.  You can see it pictured below!  I love handmade gifts, and will always think of him whenever we make pasta!

I've always wanted to make a little pasta volcano, and it was strangely therapeutic mixing the flour into the egg, but most times Jordyn just mixes it all in a bowl instead of on the counter like the photos show.  Both ways work great, so feel free to do whatever appeals more to you.

Garlic & Basil Pasta Noodles

yields: 4-6 servings


4 eggs

2 cloves garlic, minced

2 cups flour

1/4 tsp salt

2 tablespoons dried basil

1 tablespoon oil


In  blender, blend together eggs and garlic.  Set aside.

In a large bowl, mix together flour, salt, dried basil, and oil.  Add egg mixture and stir until the dough starts to come together.  Place onto a lightly floured surface, and knead for 8-10 minutes until smooth.

Seal dough in a plastic bag for 30 minutes at room temperature. (Resting the dough helps it become more elastic-y and ready for flattening!)

Cut into pieces equal to about 1/3 of a cup, and run each piece through a pasta maker according to your pasta maker instructions.  For ours, we started on the widest setting, and flattened it on each level twice, so it became flatter and flatter, and then chose which width we wanted to cut the noodles into.

Hang noodles on a pasta tree to dry for about 10 minutes.  Immediately cook noodles, or place into a plastic freezer bag and keep in the freezer until you're ready to use it.

Cook for 3 minutes, or until desired doneness. **Please note: fresh pasta cooks so much faster than dried pasta!

Serve with your choice of sauce, we used the alfredo sauce from this recipe.  Or you could just drizzle with melted butter or a bit of olive oil.  Top with fresh parmesan.

Happy Pasta Making!

-Kelsey (& Jordyn)

miniature mini egg cheesecake

Oh heyyyy....guess who can't stuffing her face with mini eggs?  #cantstopwontstop

Seriously, how are they so good?  I made the mistake of buying the giant bag of them because IT WAS A GOOD DEAL OKAY!  I've been rationing out just a few a day....but the struggle is so real.  I've even resorted to hiding them on the tallest shelf in my cupboard, so it's a pain to get at.  Ha!

Anyway, last year my sister made the most delicious mini egg ice cream EVER (recipe here), and this year I wanted to created a new recipe!  So I decided to bake them into cheesecake!  

I will say that something about the mini eggs seemed to make the cheesecake crack more than usual while baking...but it tastes incredible, so I don't even care!  Also, getting cheesecake not to crack is not my specialty regardless...so maybe it's just me!  I topped the cheesecake with whipped cream and more mini eggs on top, so nobody will ever know about the cracks hiding underneath.  Hehe.

These make a great dessert that you can prepare way ahead of time, and you can always leave out the mini eggs and make it any time of the year!  Each cheesecake should serve 2 people, or 1 determined one!  Another option is making these in muffin tins, and having really mini cheesecakes.  Either way, they'll be delicious.

miniature mini egg cheesecake

yields: 4-5 mini cheesecakes (4.5" diameter) 



1/4 cup butter

3/4 cup graham cracker crumbs, heaping

1/4 cup granulated sugar

3 tablespoons cocoa powder


2 oz chocolate chips, melted

2 packages of cream cheese (I used light and it made no difference!)

1/3 cup granulated sugar

1 1/2 tablespoons flour

1 1/2 tsp vanilla extract

2 eggs

2 1/2 tablespoons milk

20-ish mini eggs, chopped



1)  In a small bowl, stir together butter, graham cracker crumbs, sugar and cocoa powder until well mixed.

2)  Press into 4 ungreased mini spring-form pans (or muffin tins - see note below), and set aside.


1)  Melt chocolate using a double boiler (or in the microwave if you're very careful not to burn it!).  Set aside and let cool to room temperature.

2)  Beat cream cheese, both sugars, flour and vanilla in a medium bowl.  Add in melted chocolate and beat until well mixed.

3)  Add eggs, one at a time, until just mixed.

4)  Stir in chopped mini eggs, mixing until just combined.

5)  Pour over crusts.

6)  Bake at 300 degrees for about 25-30 minutes, or until the center is almost set (a little wobble is okay!)

7)  When you've removed the cake from the oven, run a knife around the edges to help the cake settle without cracking.

8)  Chill for 8 hours or overnight.  Cheesecake will keep for several days in an airtight container in the fridge, and it will keep for a few months well in the freezer.

9)  Serve with whipped cream and more mini eggs on top!

*Note: I used 4.5-inch spring-form pans, but you can also use muffins tins instead (jumbo or regular).  Using cupcake liners makes removal easier, but is not necessary!

rosemary garlic soft pretzels (with silpat)


The smell of fresh bread might just be the best thing in the world.  Seriously!  I am such a sucker for any kind of bread, bun, pretzel...you name it!  One of my favourite things to do when having a movie night at my place is to make fresh soft pretzels with my friends.  I'll often start the dough before they come over, and then we all will roll out our own pretzels into whatever shapes we want, and choose the toppings we each prefer.  It's such a fun treat that most people don't make themselves, but they are so so easy!

I am so excited to collaborate with Silpat on this recipe, and I used their half size mat to bake my pretzels on.  My mom has been a fan of Silpat for years and years, and that's what I grew up baking with!  I love that they help things bake more evenly (goodbye uneven heating!), and they're reusable (no more wasting parchment paper!).  Also, nothing sticks to it...Hallelujah!

There's also a GIVEAWAY for the same mat on my instagram page, so pop over and enter before it ends on April 5th at 9pm PST!!

Back to pretzels.  They're delicious.  And they're so easy!  The toughest part is waiting for them to rise. Ha!  I added some chopped up rosemary and fresh garlic to my classic pretzel recipe, and it gives it an amazing savoury twist.  Served warm with butter makes it the perfect movie snack!

Rosemary Garlic Pretzels

recipe by: Kelsey Siemens
yields: about 12 pretzels

1 tsp sugar
1/4 cup of warm water (you want it hot, but not boiling!)
2 1/4 tsp active dry yeast

4 1/2 cups of flour
1 1/2 cups of water
1 tsp of salt
1 tablepoon finely chopped fresh rosemary
2 cloves garlic, minced

1)  In a small bowl, mix together sugar, warm water, and yeast.  Set aside and allow yeast to rise for about 10 minutes.  If the yeast doesn't rise, it might be expired.  You can try it again with hotter/cooler water, or else you might need new yeast!

2)  In a medium bowl, mix together the flour, water, salt, finely chopped rosemary, and minced garlic.

3)  Add in the yeast mixture, and mix until the dough starts to come together.

4)  On a lightly floured surface, knead the dough at least 30-40 times, until it comes together nicely.  Try not to add too much flour, as you don't want the dough to be tough.

5)  Place the dough in a greased bowl, and cover with a clean dish towel.  Allow to rise for an hour in a warm place.

6)  Cut the dough into about 12 equal pieces.  Roll each piece out into a long tube, and then shape into a pretzel.  Place on Silpat mat, and let rise for about 30 minutes.  Preheat oven to 400 degrees F.

7)  Brush the tops of the pretzels lightly with water (or an egg white) and sprinkle with coarse salt.

8)  Bake at 400 degrees F for 12-15 minutes.  Allow to cool slightly, and serve warm with butter.

*These pretzels are best the first day, but will keep a day or two in an airtight container.  Or for a few weeks in the freezer.


This post was created in partnership with Silpat! All opinions are my own, as always. Thanks so much for supporting brands that help keep me cooking <3

Happy Pretzel Making!


salted caramel drippy cake

Oh hey friends!  I conquered one of my great baking fears!  I made it out alive!  Three cheers for that!

But seriously...I've had a serious fear of trying to drip anything onto cakes for a long time.  I kept seeing drippy cakes pop up on instagram and pinterest (*cough cough I'm looking at you Tessa!), and they looked so gorgeous, but I was sure that I would fail.  Ha!  (Also maybe was still traumatized by amy and kelsey's great cake disaster of 2016....where we tried to channel our inner Katherine Sabbath).

So, drippy cakes tend to have 1 of 2 problems.  Your chocolate/caramel/etc is either too thin, and you end up with puddles at the bottom of your cake, and possibly transparent drip lines...ugh.  Or, your chocolate/caramel/etc is too thick, and you get giant chunky drips, and a lot of lines wherever it starts to harden before you've smoothed it out.  Honestly, it all tastes amazing, but I knew that I was going to be super anal about it...so I decided just to put it off, potentially forever.  Ha!

Anyhow....I sucked it up, made delicious salted caramel, and gave it a go!  My number one tip is: practice on the back of the cake, or on a practice cupcake or something to test your drip speed.  It's pretty obvious once you start whether or not your sauce is too thick or thin.  In my opinion it's better to start on the thick side, and then slowly warm up your sauce a little and try again!  My first few drips were a bit thick, so I warmed my caramel up and voila!  I had nearly perfect consistency.  And if you go to far when warming up your sauce, just place it back in the fridge for a few minutes, and let it firm up again.

Honestly, even if your drips don't turn out, everyone will still love you because this cake is delicious.  True story.

Chocolate Cake

(adapted from Our Treasured Recipes by Central Heights MB Church)


3 cups Flour

2 cups Sugar

2 tsp Baking Soda

1 tsp Salt

2/3 cup Cocoa

1 TBSP Vanilla

2 TBSP Vinegar

3/4 cup butter, melted (can be subbed with oil)

2 cups Warm Water


1) Mix together all dry ingredients; then pour all wet ingredients over top and mix until moist.

2) Pour batter into three, greased, 6-inch cake pans.

3) Bake at 350: for 35-40 minutes for cake [or until a toothpick comes out clean].

*Note: This cake freezes extremely well, so I like to make it ahead of time occasionally, and pop it in the freezer.  It's best to level the cakes once they're cool, then wrap in plastic wrap, place in an airtight container, and place in the freezer.  A cold cake is also easier to decorate as the crumb doesn't come off as easily!

Salted Caramel


1 cup sugar

6 tablespoons butter, roughly chopped

1/2 cup heavy cream

1 tsp salt


In a medium saucepan, heat sugar over medium heat.  Stir sugar constantly using a wooden spoon or heat resistant spatula (don't use a whisk! the sugar will melt onto each tine and make it such a pain to clean!).  The sugar will start to clump together, so keep stirring.  It will then begin to melt into a light amber liquid.  Continue cooking until all sugar is melted, and the liquid is a dark amber (but careful not to burn it!).  Add in butter and stir rapidly.  When butter is completely melted and incorporated, stir in heavy cream.  The mixture will bubble up quite a bit, so be careful!  Keep stirring and allow mixture to cook for a minute or two.  Remove from heat and stir in the salt.  Allow to cool, and the caramel will thicken.  Let it cool to room temperature, and then place in the fridge in an airtight container. 


Once your caramel is made, and cakes are baked, you'll want to make your frosting.  I used leftover mascarpone icing for this cake, but I would perhaps recommend a good swiss meringue butter cream instead!

Use a large serrated knife to carefully level the tops of your cakes.  Place the first layer onto a cake plate or cake stand, dollop a generous amount of icing onto it, spread evenly, place the next layer on top, and repeat.  Spread a thin layer of icing over the entire cake (using a cake makes this nice and easy!), and then place the cake in the fridge or freezer for 15 minutes to allow the icing to set.  Finally, do a final coat of icing over the whole cake.  I recommend keeping it fairly smooth (don't go crazy with any rustic swoops here), as you'll want the caramel to have an easy path to drip down.  

Now, the moment of truth!  Place your caramel into a large piping bag with either a round tip, or snip off the tip of the bag.  Try piping a test drip onto your cake to test the consistency.  You want the caramel to run down the cake, but not too quickly.  The goal is for it to stop without puddling at the bottom, but not be too stiff that it doesn't drip at all.  Warm up your caramel or place back in the fridge as needed.  Work your way around the cake, creating drips of varying lengths by pipping more or less caramel on.  Finally, fill in the rest of the top of the cake with caramel.  Sprinkle with flaked salt if desired.  Serve and enjoy!

Moral of the story:  Go out and conquer one of your baking fears!  You never know, you might just surprise yourself!


apple cranberry braided lattice pie

Happy pi/pie/3.14 day everyone!

While I truly believe that every day is pie day....I won't say no to celebrating it a little extra today.  I'm pretty bummed that our rhubarb is only two inches tall at the moment, so I wasn't able to make my favourite rhubarb pie, but that'll come yet!  Other options include: classic apple pie, or the incredibly cute apple hand pies.  Or pecan pie, strawberry rhubarb pie, or even cherry pie!  And if you're craving something savoury...these mini chicken pot pies should do the trick!

Phew!  That's a lot of pie!  And today we're talking about one more...an apple cranberry pie!

I wanted to do a Winter-y pie since we just keep getting snow here!  So unusual, and I hope it's gone for good this time!  I used the last of our tart Elstar apples that we had stored up, and threw in a few cranberries as well.  I loved the little pops of flavour from the cranberries, and it was such a fun spin on your regular old apple pie.  

apple cranberry pie


1 pie crust - find my recipe for pastry dough here

5ish medium Elstar apples (or any tart apple of your choice)

1 cup cranberries (I used frozen since I couldn't find any fresh)

1 tsp Cinnamon

1/4 cup Flour

1/2 cup Sugar


1)  Once your pie dough is ready, you can peel and chop apples (the exact number will depend on the size of your apples, and how full you want to make your pie).  We used Elstar apples, which are nice and tart, and are wonderful for baking with!

2)  Mix all ingredients in with your diced apples and cranberries, stir, and let sit for a few minutes.

3)  Roll your pie dough into a circle and drape over your pie plate.  You want your dough circle to be big enough to cover the bottom of your pie plate, and to cover the outside edge at least a half an inch.

4)  Add your apple cranberry mixture to the pie plate and roll out another dough circle for the top.  Alternatively, roll out dough and use a pizza cutter to cut thin strips of dough, and then braid together.  Repeat until you have 6 braids that will form a lattice, and a long braid to go around the edge.  Weave the lattice, trim excess, and attach the edge braid by wetting the crust slightly and pressing down firmly.

5)  Brush the top with a bit of milk or beaten egg to help it brown and have a nice shine, and sprinkle lightly with coarse sugar.

6)  Bake at 425 degrees for the first 15 minutes, and then reduce heat to 350 degrees for 30-40 minutes until nice and bubbly.  Cover with tin foil if you notice certain parts are browning more quickly.

Pie is best served warm and fresh, but will last several days.

Hope you have a lovely day celebrating pi in some way!