Mmmmmm pi. Inexplicably, this is not a paid holiday at NCSE, but we do consume copious volumes of pie (including pizza), so it all works out.
My contribution is strawberry-rhubarb. King of pies. Discuss your favorite pie, pi, or pie-blogging in the comments.
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When the Overlordz announced a pie contest in honor of Pi day, I thought that I might be able to muster some
I'm back from my northeast travels - I had a great time at both NOFA and NESEA, and am slowly recovering from a glazed state of sleep deprivation to something sort of coherent enough to finish the book (3 weeks to go!).
Well, it is finally Pi Day—mathematicians and scientists rejoice!
The number of pies in our inbox doubled overnight, and we woke up to a virtual bakery's worth of pastries. What did we find? We'll have to break it into two posts...
We're running out of pie references to use here, so bear with us.
I agree on strawberry-rhubarb, and especially my grandmother's strawberry-rhubarb custard pie. Half fill a pie crust with your strawberry-rhubarb mix and then pour a custard filling over the top, then bake until custard is done. The combination of sweet-tart with creamy-rich is awesome.
Another goody from my family's traditions is the Pennsylvania Dutch "Schnockaschtettle" -- one of the family of molasses crumb pies that includes "shoo-fly pie," but this one comes out less gooey and more chewy. You can even pick up a piece in your hand and eat it like coffee cake for breakfast.
Strawberry-rhubarb is good, but I like my rhubarb-cream better. It's like the strawberry-rhubarb custard above, but without the strawberrys. Which means you can cook it a little longer and the rhubarb melts in your mouth while the custard adds the sweetness and creamy-richness.
My favorite pie, however, is only available for a couple weeks a year when the northern spy apples are ripe in late October early November.
There is no better apple pie than a spy pie.
Now my mouth is watering....
Last summer I tasted the best peach pie ever, made by a friend, not me. It had a dusting of cinnamon which enhances almost anything. I hate to show my ignorance, but why is this Pi day?
It just dawned on me. It's 3.14.
Favorite pie to eat: Lemon meringue. Specifically, Genie's.
Favorite pie to make: Derby. Easy yet impressive. Plus, it has both chocolate and alcohol.
That is one luscious looking pie. Makes me drool for a taste. I love fruit pies; strawberry rhubarb, strawberry, sour cherry, blueberry or tart apple, but only if they're made from really flavorful varieties of fresh picked fruit. I've got a three month wait for our season to begin.