Celebrate Pi Day on March 14 (3.1415...)

It may not be as well known as Christmas or the Fourth of July, but March 14 is a holiday worth celebrating.

It’s Pi Day — a celebration of the mathematical constant representing the ratio of a circle’s circumference to its diameter. Pi is an infinite number that begins 3.1415....

For many people, pi is only a number they were forced to memorize in high school math classes. But this is a day to celebrate by indulging in pie, of course.

While a fruit pie may be what comes to mind first, take the opportunity to celebrate the day with a savory pie. There are plenty of versions of pies for breakfast, lunch and dinner, as well as snacks and desserts.

For a special Pi Day touch, decorate your pie with the symbol of pi cut into the center of the top crust.

If you don’t want to make a standard pie, you can use a muffin pan to create individual serving-sized pies.

Or you could make jam-filled pie cookies. Prepare your favorite pie crust and roll it out thin. Use a cookie cutter to cut out multiples. Place a dollop of jam in the center of half the pieces, moisten the edges with water and cover with a plain piece of dough. Press the edges to seal, then use a fork to crimp the edges. Prick the center of each little pie cookie with a fork to create tiny vents and place on a parchment-lined baking sheet. Bake in a 425-degree oven for 15 minutes, until lightly browned.

Or try an apple pie tortilla. Peel and dice some green apples, cut them into small slices and place a large spoonful of apples in the center of a four-inch tortilla. Top the apples with 1/2 tablespoon butter and 1/2 tablespoon cinnamon sugar, then place the tortillas on a baking sheet. Bake in a 375-degree oven for 18 to 20 minutes, cut with a pizza slicer and eat.

In any case, enjoy Pi Day.

Following are pie recipes from www.4theloveoffoodblog.com and www.thekitchn.com.

 

Mini S’mores Pudding Pies

1 3-once box white chocolate instant pudding mix

2 cups milk

6 pack mini graham cracker pie crusts

6 to 12 large marshmallows

Colorful sprinkles for topping

Gel food coloring

Prepare pudding mix by adding to a bowl and whisking in milk for two minutes. Let sit five minutes, until thickened.

Divide pudding into two bowls, about one cup each. Add a couple drops of food coloring to one bowl of pudding and another color food coloring to the other. Stir with a spoon until each bowl is brightly colored.

Place pie crusts on a baking sheet and spoon one color of pudding in each. Add one or two marshmallows on top of each pie.

Broil 30 seconds to one minute, until the marshmallows are just crispy on top and browned.

Remove from the oven and add sprinkles over the top of each pie.

Makes six pies.

 

Cheeseburger Mini Pies

1 pound lean ground beef

1/2 cup sweet onions, preferably Vidalia

1 tablespoon steak seasoning

1 tablespoon steak seasoning sauce

5 slices cheddar cheese

1 sheet frozen puff pastry dough, thawed 20 minutes

1 egg yolk

Mix ground beef, onion, steak seasoning and seasoning sauce together. Form into five small, flat patties and cook to medium-well. Top each burger with a slice of cheese and remove from heat.

Roll puff pastry sheet to flatten slightly.

Cut it into five rectangles. Cover each burger with a piece of puff pastry, wrapping it around the bottom and pinching all of the edges to seal. Place on an ungreased baking sheet, pinched side down.

Whisk together egg yolk and one teaspoon water. Brush each wrapped pastry with the egg wash. Bake in a 375-degree oven about 15 minutes, until pastry is browned.

Serve warm with a side of fries.

Makes five pies.

 

 

Deep Dish Ham and Gouda Quiche

1 deep dish pie crust, thawed

1 cup cooked ham, diced

1 cup Gouda cheese, shredded

8 eggs, beaten

3/4 cup milk

4 ounces cream cheese, softened and cubed

1/2 teaspoon garlic powder

Salt

Pepper

Place thawed pie crust on a baking sheet. Place half the shredded cheese and half the ham on the bottom of the crust.

In a large mixing bowl, beat eggs. Add milk, seasonings and remaining ham and cheese and stir. Gently stir in cubed cream cheese until combined. Pour into the pie shell. It will fill it to the top.

Carefully place in the center of a 350-degree oven and bake about 50 minutes, until golden and egg is cooked through.

Remove from oven, slice and serve.

Makes eight slices.

 

 

Spinach and Feta Hand Pies

2 pounds whole-wheat pizza dough

2 tablespoons olive oil, plus more

1 small onion, diced

2 cloves garlic, minced

2 10-ounce packages frozen spinach, defrosted and drained

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1/2 teaspoon ground nutmeg

1 teaspoon salt

1/2 teaspoon ground pepper

2 large eggs, lightly beaten

1-1/2 cups crumbled feta cheese

3 tablespoons grated Parmesan cheese

Flour

Heat oil in a sauté pan over medium heat. Add onions and cook five minutes, until soft. Add garlic and cook another minute. Remove pan from the heat.

Squeeze spinach to remove as much water as possible. Place spinach, onion mixture, parsley, mint, nutmeg, salt and pepper in a large bowl and stir to combine. Mix in eggs, then gently stir in feta and Parmesan cheeses. Place bowl in the refrigerator.

Divide dough into six equal pieces for larger hand pies or eight pieces for smaller ones. Dust a clean work surface with flour, and one at a time press or roll the dough pieces into flat disks eight to nine inches across for large hand pies or six to seven inches across for smaller hand pies.

Divide filling evenly across the bottom third of each dough round (about 1/3 cup filling per round), leaving a border around the edge. Fold top of the dough over the filling, then use a fork to seal the edges. 

Transfer pies to a parchment-lined baking sheet. Brush the tops with olive oil and sprinkle with a pinch of sea salt. Bake in a 400-degree for 15 minutes. Rotate the baking sheet and bake another 15 minutes, until pies are lightly browned on top and around the edges.

Cool a few minutes and serve, or cool completely and freeze the hand pies for later.

Makes six to eight servings.

 

 

Muffin Tin Pizza Burger Pies

6 hamburger buns

1/2 medium yellow onion, diced

6 ounces whole milk or part-skim low-moisture mozzarella cheese

1 tablespoon olive oil

1 pound lean ground beef

1 cup tomato sauce with vegetables, plus more for serving

Kosher salt

Freshly ground black pepper

For serving: Pepperoni, sliced olives, chopped fresh basil leaves

Split the hamburger buns, then press each half with your hands to flatten to 1/4-inch thick. Press a half cut-side up into each of 12 muffin tin wells coated with cooking spray.

Dice onion. and grate mozzarella cheese using the large holes of a box grater.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add  ground beef and cook five to six minutes, breaking the meat into small pieces with a wooden spoon, until browned and no longer pink.

Add onion and cook five minutes, stirring occasionally, until softened and translucent. Remove the pan from the heat and drain fat. Stir in tomato sauce. Taste and season with kosher salt and freshly ground black pepper as needed.

Divide meat mixture among the burger bun cups, pressing down gently to fill. Sprinkle cheese evenly over the cups. Bake in a 350-degree oven about 10 minutes, until cheese is melted and the edges of the buns are golden brown.

Serve with additional tomato sauce, pepperoni, sliced olives, and chopped fresh basil leaves, if desired.

Makes 12 servings.

 

 

Lemon Meringue Pie

1 9-inch pie dough

For filling:

4 large egg yolks

1 cup sugar

1/3 cup cornstarch

2 tablespoons flour

1-1/2 cups water

1 tablespoon finely grated lemon zest

1/4 cup freshly squeezed lemon juice

4 tablespoons unsalted butter, cubed, room temperature

For meringue:

4 large egg whites, room temperature

1/4 teaspoon cream of tartar

1/3 cup sugar

Roll out pie dough and transfer to a 9-inch pie pan. Press dough into the bottom and along the sides of the pie plate, being careful not to puncture the dough. Crimp or press decorations into the edge of the crust and trim any excess dough away with a paring knife. Line dough with parchment paper and fill with pie weights, dry beans or sugar. Bake in a 400-degree oven 20 to 25 minutes, until golden-brown. Using the parchment paper as a sling, remove pie weights. Set pie crust aside to cool.

Whisk egg yolks in a medium bowl and set aside.

Combine sugar, cornstarch and flour in a four-quart saucepan. Whisk to break up any small clumps.

Add water, lemon zest and lemon juice to sugar mixture and whisk until smooth. Place over medium heat, bring the mixture to a simmer and cook seven minutes, stirring constantly with a rubber spatula or wooden spoon, until the mixture turns from cloudy to slightly opaque. Immediately remove from heat.

Add butter and stir just to combine. Ladle about 1/2 cup sugar-lemon mixture into the egg yolks and whisk to combine. Continue adding the warm mixture in 1/2-cup increments until half of the mixture is added to the egg yolks. Place egg yolk mixture back into the pot and whisk to combine.

Place pan over medium heat and return to a simmer for two minutes, stirring constantly, until thick and glossy. Pour filling into the cooled pie crust and set aside.

Using a stand mixer fitted with the whisk attachment or a large bowl and an electric hand mixer, beat egg whites and cream of tartar on medium speed until foamy. Increase speed to high and gradually add sugar. Beat five minutes, until medium-stiff peaks form.

Spoon meringue onto the hot filling, taking care to cover all the filling with the meringue and making direct contact with the crust. Toast in a 400-degree oven five to seven minutes, until meringue is light golden-brown.

Cool the pie at room temperature for at least six hours before slicing.

Makes eight to 10 servings.

 

Frozen Mud Pie Recipe

4 tablespoons unsalted butter

22 chocolate sandwich cookies

Salt

1 pint chocolate ice cream

1 pint coffee ice cream

1/2 cup coarsely chopped toffee

1/3 cup fudge sauce, room temperature

2 cups cold heavy cream

1/4 cup powdered sugar

Melt butter in the microwave or on the stovetop. Place cookies in a food processor fitted with the blade attachment and pulse until fine, sandy crumbs form. Add butter and a pinch of salt and pulse until the crumbs begin to stick together.

Transfer crumbs to a nine or 10-inch pie plate. Use the bottom of a measuring cup or fingers to press crumbs evenly into the bottom and up the sides of the plate. Refrigerate 30 minutes, until firm. 

Let ice creams sit at room temperature 20 to 30 minutes, until softened. Transfer chocolate ice cream into the crust and spread into an even layer. Freeze five minutes. Dollop 1/3 cup thick fudge sauce in spoonfuls over the ice cream and spread into an even layer. Sprinkle with half of the toffee. Freeze five minutes.

Spread coffee ice cream over the toffee in an even layer. Cover and freeze at least two hours, until very firm.

When ready to serve, place cold heavy cream, powdered sugar and a pinch of salt in the bowl of a stand mixer or large bowl if using an electric hand mixer. Beat with the whisk attachment on medium speed two to five minutes, until soft peaks form. Spoon whipped cream onto the pie, swirling as desired. Sprinkle with the remaining toffee.

Makes eight to 10 servings.

 

Chicken Pot Pie

1 medium yellow onion, diced

2 medium carrots, diced

2 medium stalks celery, diced

1 large leek, white and light green parts thinly sliced

1 large clove garlic, minced

2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme

6 tablespoons unsalted butter

1-1/2 teaspoons kosher salt

1-1/2 teaspoons freshly ground black pepper, plus more

1/3 cup flour

2 cups low-sodium chicken broth

1/2 cup heavy cream

1 tablespoon Dijon mustard

2-1/2 cups shredded, cooked chicken

1/2 cup frozen peas

2 store-bought or homemade pie crusts, thawed if frozen but still cold

Flour, for dusting

1 large egg

Combine diced yellow onion, diced carrots, diced celery, and sliced leeks in a medium bowl.

Melt butter in a Dutch oven over medium-high heat. Add onion mixture and cook eight to 10 minutes, stirring often, until softened. Add minced garlic, fresh thyme, kosher salt and pepper. Cook one minute, stirring occasionally, until garlic is fragrant.

Sprinkle flour over the vegetables and cook one minute, stirring often. Add broth, heavy cream and Dijon mustard and cook, stirring, until no flour lumps remain. Bring to a simmer, reduce heat to medium-low and simmer six to eight minutes, until sauce is very thick.

Turn off heat. Add chicken and frozen peas and stir to combine. Taste, seasoning with more salt as needed. Let cool at room temperature one hour or refrigerate in an airtight container for as long as 24 hours.

Roll out one pie dough on a floured work surface into a 12-inch round. Transfer to a nine-inch pie dish and trim the edges so there is a one-inch overhang. Transfer filling to the crust.

Roll out the second pie dough into a 12-inch round. Place over the filling and trim the overhang. Tuck overhangs under, creating a sealed edge all around the pie. Using two fingers or a fork, crimp the edges.

Place egg in a small bowl and whisk with a fork. Brush a thin layer of egg over the top of the pie. Season lightly with kosher salt and freshly cracked black pepper. Cut three or four one-inch slits through the top crust.

Place the pie on a rimmed baking sheet. Bake in a 425-degree oven 45 to 55 minutes, until crust is deeply golden-brown and filling is bubbling. Check after 20 minutes of baking and if the crust is browning too quickly, cover with a sheet of aluminum foil.

Let pie cool for 20  to 45 minutes before serving.

Makes six to eight servings.