Counting pie slices to 100
Click slices 1 to 100 in order. Use “Auto-fill tens” when you reach 10, 20, 30… to highlight the next ring. Great for number sense and rhythm.
0 / 100
Outer: 1–20
Second: 21–40
Third: 41–60
Fourth: 61–80
Center: 81–100
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Apple pie recipe (classic, cozy)
Double-crust
Bake ~375–425°F
Apples + cinnamon
Ingredients (typical)
- Pie dough for double crust
- Firm baking apples (e.g., Granny Smith, Honeycrisp), about 6–8 cups sliced
- Granulated sugar and/or brown sugar
- Flour or cornstarch (thickener)
- Ground cinnamon; optional nutmeg, ginger, cardamom, allspice
- Pinch of salt; splash lemon juice
- Butter (to dot on top)
- Egg wash or milk + coarse sugar for the top crust
Steps (summary)
- Make or unroll a double-crust pie dough. Preheat oven about 375–425°F.
- Peel, core, and slice apples. Toss with sugars, salt, spices, and a little flour/cornstarch; add lemon juice.
- Line the pie plate with bottom crust. Pack apples in; dot with butter.
- Top with full crust (vent slits) or lattice; crimp edges. Brush with egg wash or milk; sprinkle coarse sugar.
- Bake until the crust is golden and juices bubble through vents; cool at least 2 hours so the filling sets.
This classic approach matches trusted, widely used methods and spice profiles found in popular apple pie references and tutorials.
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