Circumference? Diameter? Who cares–
We’re talking’ about pie here!
Forget all that Math stuff – THIS is my idea of Pi(e)!!
Thanks to The Dish by Restaurant.com for this wonderful and delightful view of today’s Pi Day and
THE WORLD OF PI(E):
March 14th is National Pi Day. For those of you who can’t remember that junior high math lesson, here’s a refresher. It has to do with circles, and lines, and distances and lengths. For our purposes, all you need to know is Pi (?) = 3.14 aka March 14. So in celebration of all things nerdy and delicious, we’re celebrating this circular holiday with a few delectable circles of our own, and diving into the wonderful world of PIE!
Let’s start with the foundation. THE CRUST. First you have your flaky varieties, some are sweet, some are salty, some are made with butter. Others use shortening, some rely on cold COLD water, while still more call for distilled vinegar as the secret ingredient to achieve that perfect, tender, flaky base. Then there are the butter-crumb crusts. Smashed cookie or graham bits, mixed with sugar and melted butter that are then pressed into a perfect pie crust shape. THEN you add ooey, gooey, sweet or creamy fillings; perhaps you want to get wild and crazy and fill these shells with a savory mixture and call it…dinner. However you roll (get it, dough…rolling…), it’s clear that pies, in all their many forms, are awesome. Here are a few of our favorites:
Fruit Pie – Fruit is one of the most classic pie fillings and the possibilities are limitless. Some people love berry pies, while others prefer pitted varieties like peach. Every fall, stores and counter tops are overrun with a plethora of apple pies with various and sundry toppings. Then there’s that crazy faction that recommends combining different kinds of fruit for a truly spectacular taste experience. No matter what fruit you’re using, a sugary filling of tender fruit and juices makes for a darn good slice. We’ll take ours a la mode! Custard Pie – Who knew combining sugar, cream and eggs and baking it in a shell could produce so much deliciousness. Well friends, that’s exactly what a custard pie is. Add a plethora of other ingredients like chocolate, vanilla, pumpkin, caramel or liquors and end up with a delicate slip of flavor that melts in your mouth (and probably your hand, too). Savory Pies – The savory pie is a popular European dish and is served as an actual meal, rather than for dessert. Most combinations include a mixture of meat (beef or lamb) and vegetables, like potatoes and onions. A more Americanized example of a savory pie is the chicken pot pie. This traditionally southern meal has the outside appearance of a pie, and the inside flavor of Thanksgiving dinner.
Of course, you could combine all three and end up with something like this.
Mini pies – It seems like these days you can find anything and everything in mini form. Pies are no exception. We happen to love mini pies. They’re bite-sized and portable with all our favorite pie flavors still intact. We like to pretend that their small stature makes them a relatively healthy snack. Please don’t ruin it for us.
Pie on a stick – Everything tastes better on a stick. Enough said.
Pie in a cake – For our grand finale, we give you the turducken of desserts, the pie cake:
Yes, someone somewhere decided that since pie is delicious, and cake is delicious, putting one inside the other and baking them together would be even more delicious. We’ve never been lucky (aka brave) enough to try a slice, but this mythical dessert is definitely on our foodie bucket list.
Okay…this one is a bit weird. Otherwise, it’s all good fun and yummy prospects!!