Happy Pi Day

It's this Friday. Going to be a crazy busy work day - no time to bake. Maybe sneak in a slice with lunch during my travels.

Anyone else have plans?

I'm doing the Pi Day Pi K fun run/walk sponsored by Fleet Feet, with Pizza Pie and Pie Pie after.

making a couple of cherry pies

Dinkels is having a mini pie sale. Guess how much they cost.
http://www.dinkels.com/

Making Lemon Chess with shortbread crust.

Food Nut wrote:Making Lemon Chess with shortbread crust.

I'm having trouble deciding among Key Lime, Strawberry Glaze, and good old apple. You're not making this any easier.

Y'know, the Dessert Exchange is always looking for newbies.

If you're in the area of the Middleton, Wisconsin, stop by the Hubbard Avenue Diner. They're having a contest and the winner gets free pie for a year.
http://www.hubbardavenuediner.com/Home.aspx

Unfortunately, this always comes around during The Bahai Fast. I may try to make pie crust tonight and figure out what pie tomorrow. I do have sweet potatoes and it is still cold enough( although I'm a southerner so sweet potato pie really doesn't have a season, all the time y'all) so that feels like a good tentative plan.

pairs4life wrote:Unfortunately, this always comes around during The Baha'i Fast. I may try to make pie crust tonight and figure out what pie tomorrow. I do have sweet potatoes and it is still cold enough( although I'm a southerner so sweet potato pie really doesn't have a season, all the time y'all) so that feels like a good tentative plan.

I think I have meyer lemons as well. Has anyone used agar agar to make chiffon, instead of gelatin? A meyer lemon chiffon pie also sounds lovely.

cherry pie for my 10 year-old!

If you're looking for pi(e) deals on Friday - http://www.illinoisscience.org/event/pi-day/

I did a test run tonight of guava empanadas, which are like small hand pies, so I guess I'm golden.

No idea when I would make one, so what's the best pie to be found on the Brown Line for takeout? Unfortunately husband's new dietary restrictions include almonds, chocolate, peanut butter, pecans, rhubarb, sweet potato, and a few other totally normal pie ingredients that I'm probably forgetting.

Eva Luna wrote:No idea when I would make one, so what's the best pie to be found on the Brown Line for takeout? Unfortunately husband's new dietary restrictions include almonds, chocolate, peanut butter, pecans, rhubarb, sweet potato, and a few other totally normal pie ingredients that I'm probably forgetting.

How about Chess Pie? It's eggs, sugar, butter and a few more things.

Ms. Ingie wrote:

Eva Luna wrote:No idea when I would make one, so what's the best pie to be found on the Brown Line for takeout? Unfortunately husband's new dietary restrictions include almonds, chocolate, peanut butter, pecans, rhubarb, sweet potato, and a few other totally normal pie ingredients that I'm probably forgetting.

How about Chess Pie? It's eggs, sugar, butter and a few more things.

Not a bad idea...I am still debating whether having an entire pie in the house is a good idea, though Or I think I have cranberries in the freezer, and apples and raisins. Or we may even have some canned pumpkin, though I'd need to run out for cream.

Just found this recipe for Salted Caramel Pie. http://www.foodandwine.com/recipes/salted-caramel-pie

Lemon chess pie in the oven-- I forgot the butter, hope it turns out okay. I also used a lot less sugar, but that was on purpose!

I'm sorely tempted by this:
http://www.lottieanddoof.com/2014/03/pineapple-pie/
as I have a half of a pineapple in the 'fridge ready to go.

Might have to make it pie week...

Looking forward to seeing what you all bake or buy!

Jen

Pie-Love: It's March 2014, so it should be pie month. Eva Luna: First Slice on Manor is directly off the Brown line, I believe at Ravenswood.

March 14 also marks another important food-related "holiday."*

*Warning: Do not click on the above link if you are squeamish or are sensitive to adult content in any way. NSFW, either.

=R=

Pie-love wrote:Lemon chess pie in the oven-- I forgot the butter, hope it turns out okay. I also used a lot less sugar, but that was on purpose!
Jen

Oh, boy. Let me know how it tastes, because I might take out some sugar, too. Did you make it with the shortbread crust? I was unhappy to learn this morning at 6a that the crust needed 1 hour of refrigeration before baking. My hopes of having the pie done by 7:45a dashed. So I stuck the crust in the freezer for 25 minutes then baked it longer than the recipe said(at least 17 minutes) and it never really browned. I didn't want to leave it in much longer. Hoping to get more browning when I finish this thing after 5p.

Food Nut wrote:

Pie-love wrote:Lemon chess pie in the oven-- I forgot the butter, hope it turns out okay. I also used a lot less sugar, but that was on purpose!
Jen

Oh, boy. Let me know how it tastes, because I might take out some sugar, too. Did you make it with the shortbread crust? I was unhappy to learn this morning at 6a that the crust needed 1 hour of refrigeration before baking. My hopes of having the pie done by 7:45a dashed. So I stuck the crust in the freezer for 25 minutes then baked it longer than the recipe said(at least 17 minutes) and it never really browned. I didn't want to leave it in much longer. Hoping to get more browning when I finish this thing after 5p.

Well, I was going to wait until tonight to cut into it, but in the interest of science I had a little slice for lunch dessert. It was delicious, so I recommend the recipe, with modifications! I only used about 1 1/8 cups of sugar and it was plenty sweet-- 2c would be wildly sweet, but I wouldn't go below 1c sugar. I happened to have a regular butter-lard piecrust in the 'fridge, so I used that, yummy. Also, I added the zest of one lemon, and a pinch of salt-- without the zest, I think it would lack lemonyness.

Happy Pi day and I look forward to your report. As Pie Lady so brilliantly says, we have all month!

I don't know, could I be in the doghouse or something?

My lovely wife has promised to make a vinegar pie. I'm, like, "Yummm?"

Pie Lady wrote:Pie-Love: It's March 2014, so it should be pie month. Eva Luna: First Slice on Manor is directly off the Brown line, I believe at Ravenswood.

Pi is 3.1415.... so I figure next year, March 14 is uber pie day!

Vinegar pie is a lot like chess, kinda lemony. It's tasty!

I folded. Today is the 5th birthday of GNR HMP. I stood in line and waited then ordered a too hot to close the box apple pie.

I picked up a mini apple pie and some Hoosier Cream Pie at the new Evanston branch of Hoosier Mama today. Lines were long and slow moving. The pie, of course, was great. The new location of HMP is something to behold. It's nothing at all like the tiny little storefront with a "1/2" address on Chicago Ave. It's like Hoosier Mama grew up and became a "concept".

I expect to make a full report in the next week or so in the appropriate thread.

First Slice was kind of a zoo - they are only open until 6:30 pm, so I didn't get there until 10 minutes before closing. They were running a 2 for 1 special on slices, and I couldn't decide, so we ended up with 4: apple, sour cherry, raspberry pear balsamic, and coffee toffee. The sour cherry and the coffee toffee have met their respective makers so far, and I wouldn't be surprised if the other 2 did before noon tomorrow. Yummy! Would be even better with really strong coffee.

Picked up a cherry streusel pie at Ultra Foods. I was pleasantly surprised at how good it was for an in-store bakery pie.

Pie-love wrote:Happy Pi day and I look forward to your report. As Pie Lady so brilliantly says, we have all month!

I left the sugar as is in the recipe, though using the tart pan provided left over filling and crust. Next, I'd press the shortbread crust it into a pie pan--it's not the prettiest looking tart anyway. And, can you believe I also forgot to put in the butter in the filling. Never noticed it missing. I served with fresh raspberries and a dollop of whipped cream. Loved it!

Food Nut wrote: I left the sugar as is in the recipe, though using the tart pan provided left over filling and crust. Next, I'd press the shortbread crust it into a pie pan--it's not the prettiest looking tart anyway. And, can you believe I also forgot to put in the butter in the filling. Never noticed it missing. I served with fresh raspberries and a dollop of whipped cream. Loved it!

Beautiful! I bet the extra sugar worked well with the berries and cream, that sounds wonderful!