Pi Day for Ron

Pi Day (or March 14th for the 3.14 in Pi) never meant much to me. In school, I had a number of math teachers who tried to make it fun, but math was never my favorite class.

My brother Ron, however, loved it. At his last job, he had instituted Pi Day festivities, sending out invites months ahead and rallying everyone to join in on a silly mid-week celebration. In fact, he loved anything quirky or odd or just plain stupid like Pi Day. That's just the kind of guy he was.

Ron passed away suddenly last year, and pretty much nothing has been right since. He was one of my best friends, and I think he was finally starting to see me as an adult and not his stupid kid sister. He was the one who was constantly finding things to share with me - YouTube videos, new TV shows, weird catchphrases - and this past year has been awkward trying to find and enjoy these things on my own. I've been left with a lot of sad memories, which I know he would have hated.

Pi Day, though. That's a thing he loved for no real reason other than it was quirky. It's something I can be damned sure I'm going to celebrate for the rest of my life because it made him happy. And if pie can't fix things, even just for a little while, then I don't know what else can.

Because I'd much rather remember Ron on a day like today, for reasons like pie.

Bacon Chocolate Cream Pie
1 1/2 cups crushed Oreos (about 15 cookies broken in a food processor)
3 Tbsp butter, melted
1 pint heavy cream
1 Tbsp powdered sugar
1 tsp vanilla paste
1 package chocolate pudding, prepared as directed
5 pieces candied bacon, chopped

Mix together crushed oreos and butter until all the crumbs are moist. Gently pat into the bottom and sides of a pie dish. Refrigerate until ready to use.

In a mixer, whip heavy cream, powdered sugar, and vanilla until soft peaks form. Don't overwhip the cream. Gently fold half the whipped cream into the pudding and pour into the prepared pie dish. Top with the remaining whipped cream and decorate with the chopped bacon. Chill before serving.

Salted Caramel Apple Tart

There comes a point after you've gone apple picking when you can't possibly eat another apple all by itself. And I love apples. Once you hit that point, you've got to do something else with them.

Enter this delicious salted caramel apple tart. Caramel and apples just go together so perfectly. I would have made caramel apples, but, well, that's just an apple covered in caramel. Not different enough from a plain apple for my apple-exhaustion. For the tart, I made homemade caramel, but used store-bought pie dough (to even out the workload). It was so good, I had to make a second one (good thing the pie dough comes two to a box).

Salted Caramel
1 cup water
2 cups sugar
1 cup heavy cream, warmed in microwave, plus more for brushing
1/4 tsp salt

Pour the water into a large saucepan, then pour the sugar into the center of the pan. Heat over medium heat until sugar dissolves. Cook on high without stirring until golden brown (have cream warmed and waiting for this). Remove from heat and carefully whisk in cream (wearing an oven mitt helps - the caramel will release a lot of steam). Boil to thicken slightly (remember the caramel will thicken further as it cools), then stir in salt. Let cool before using.

Salted Caramel Apple Tart
1 large or 2 small apples (eating apples work better than baking apples), sliced very thin
salted caramel
pie dough (1 disk of store-bought or half of your favorite recipe)
sugar

Preheat oven to 450°.

Roll dough into a 1/4-inch thick circle. Arrange on a parchment-lined baking sheet. Spread caramel on dough, leaving an inch-wide margin around the edge. Lay apple slices overlapping in a fanned pattern around the dough (outer circle first, so the inner circle can overlap). Gently fold the edges of the dough up over the apples. Brush the top of the entire tart with heavy cream and sprinkle on some sugar. Place baking sheet in the center of the oven and bake for 20 minutes. Reduce heat to 375° and bake for another 15-20 minutes, or until the top of the tart is golden brown. Let cool before serving.

Cherry Lime Pie

One of the funny things about family traditions is that it can be hard to tell that they're specific to your family only. Growing up, we had cherry pie every February for Presidents' Day. I mentioned this recently to one of my brothers, and he said "I thought Mom just liked cherry pie." I mentioned to some other people that I wanted to bake a cherry pie soon for the holiday, and almost no one saw the connection. Was this just specific to my family then?

Since cherries, along with almost every other kind of fruit, are out of season in the winter, I like using frozen dark cherries. They don't have quite the same flavor as sour cherries (the usual kind used for pie), but the addition of lime gives the cherries more depth. Cherries and lime just taste so bright and fresh, the perfect thing for a winter day.

I haven't included a recipe for the dough because everyone seems to have their favorite pie crust. I like all-butter dough. I was a little pressed for time this time, though, so I used store-bought dough. The outcome wasn't quite as good, but I was still happy with the overall pie.


Cherry Lime Pie
pie dough (use your favorite, enough for a double crust)
6 cups frozen dark cherries, defrosted
4 Tbsp cornstarch
1 1/4 cup sugar
zest and juice of 2 limes
1 Tbsp butter, cut into small pieces
milk
sanding sugar

Preheat oven to 425°. Line a deep pie dish with dough (1/8th inch thick) and crimp the edges. In a large bowl, combine cherries, cornstarch, sugar, and lime zest and juice. Pour cherry mixture into pie dish and dot with butter. Roll out second half of dough to 1/8th-inch thick and, using a small star-shaped cookie cutter, cut out as many stars as possible. Arrange dough shapes over the top of the pie, overlapping so they can bake together. Brush top with milk and dust with sanding sugar.

Place pie plate on a rimmed baking sheet. Bake for 15 minutes, then reduce heat to 375° and bake for another hour, until the filling is set and bubbly. Use a pie crust shield or foil around the edges if the edges brown quickly. Let cool completely before serving.

Pushing Daisies Cup Pies

Apparently this week is all about food and television for me. Tonight, Pushing Daisies has its season premiere, and what better food to have to celebrate with than cup pies! Pushing Daisies has such a unique style that it's hard not to love it - quirky storylines, a fairytale-like narrator, bright sets, good writing, a love triangle... and PIE! Ned the pie maker can bring the dead back to life, whether it's fruit past its prime or his childhood crush, Chuck.

So, I've been wanting to make these cup pies since Chuck suggested them to Ned, and I've been curious about cheese baked into the crust as well (which Chuck does for her depressed, cheese-loving aunts), so why not combine them? This dough is fantastic and easy to put make and use, so this may be my default pie dough from now on. I even enjoyed the leftover scraps (coated in egg wash and sugar), and now I want to make cookies out of it. And the cup pie shape has a much better dough-to-filling ratio, at least for my tastes. I can't wait to try it with other fillings.



Apple Cup Pies

Dough
2 1/2 cups flour
1 tsp sugar
1/2 tsp salt
14 Tbsp (1 3/4 sticks) unsalted butter, frozen and cut into small cubes
about 3 ounces Gruyere cheese, finely grated
1/2 cup (or more) very cold water

Filling
2 large apples, peeled, cored, and chopped
2 tsp sugar
1 tsp cinnamon
1/8 tsp nutmeg
2 tsp flour

1 egg, beaten
sugar for dusting

In a large bowl, combine flour, sugar, salt, and butter. Using the tips of your fingers, blend the butter into the flour until pea-size clumps begin to form. Add cheese and mix in. Add water and knead until the dough just pulls together (add a little extra water if there is a lot of extra flour in the bowl). Divide dough in half and pat each half into flattened disks. Wrap in plastic wrap and store in the fridge for at least an hour, or up to 2 days.

In a medium bowl, combine chopped apples, sugar, cinnamon, nutmeg, and flour. Mix to ensure that the apples are fully covered in the mixture.

Using a 12-cup cupcake pan, grease alternating cups (so that any overflow or overhang from the cup pies does not get in the way of other cup pies) - the outside cups in one row, the inner cup in the next row, etc.

On a floured surface, roll out one of the dough disks until it is about 1/4-inch thick. Using a large cup or biscuit cutter (about 4 1/2 inch), cut 6 circles and fit into the greased cups. Make sure to push them in so they fit into the bottoms and sides of the cups. Fill each pie with apple mixture, heaped up over the top of the pan. Roll out the second half of the dough and use a smaller cup or biscuit cutter (about 3 1/2 inch) to cut 6 circles. Top each pie with the smaller circles and press the edges together to seal. Brush the top of each pie with beaten egg and dust with sugar, then cut some small steam holes in the tops.

Bake for 15 minutes at 425°, then reduce the heat to 350° and bake an another 15 minutes, until the dough is golden and the filling begins to bubble out (in fact, if your cupcake pan doesn't have edges, you may want to set a sheet pan underneath to catch any drippings).

Serve warm with ice cream, or at room temperature any time (especially handy for adding to a lunch).

Geeky Pie Chart Humor

I love GraphJam, especially when there are food-related posts (see here and here).

Cheap Eats: Canto 6

Bakeries can be a great choice for delicious meal options, but it often seems that the meal doesn't justify the price. Not so at Canto 6, a small bakery in Jamaica Plain. Their menu boasts some great sandwich combinations, all for under $7. But the real value lies in Canto 6's pies and quiches.

Personal-sized pies and quiches make a quick and easy meal that will definitely fill you up. The scallion, bacon, and cheddar quiche ($3.25) has a fantastic balance between all the different flavors. The crust is especially good - buttery and flaky goodness that surrounds the filling. The peach and berry pie ($3.75) features the same perfect crust, plenty of sweet, fresh fruit, and a tender crumble topping. Pair them together, and you have a huge, delicious meal.

Canto 6 is located at 3346 Washington Street (at Green Street) in Jamaica Plain. They are open Monday-Friday, 7:30am-6:30pm, and Saturday and Sunday, 8am-8pm.

Originally published on Bostonist.

Cheap Eats: Petsi Pies

Are pies the new cupcakes? This Bostonist hopes so. From cup-pies at the Piehole on ABC's Pushing Daisies to the opening of Pie Bakery in Newton a few months ago, it seems like we're on the verge of a new flood of sweet treats. But Petsi Pies, in Somerville and Cambridge, has been around since 2003, proving it's not a fad.

Named after owner Renee's childhood nickname, Petsi Pies offers a vast array of sweet and savory pies, as well as other baked goods like scones, creative sandwiches and salads, and a wide range of coffee and tea drinks. It feels a little naughty to have a meal that is entirely composed of pie, but it tastes so right.

The Spinach, Ricotta, and Pine Nut tart makes an excellent meal, although, if you're starving, you might want to pair it with a salad. The crust is tender but not overly flaky. The ricotta makes the filling very creamy, while the spinach brings in a fresh flavor and helps bind it all together. With pine nuts sprinkled generously on top, this is one perfect slice of heaven.

When it comes to dessert, choosing which flavor of pie to have could be difficult. The Mixed Berry is amazing - juicy, sweet, and tart, filled with luscious blueberries, strawberries, raspberries, and blackberries. The Peach Blackberry is another flavorful fruit pie, with a crumb topping that makes it feel like a crisp in pie form. Both are served warmed, which brings out more of the amazing flavor. The Sweet Potato Pie is another luxury. It's less sweet and more starchy than pumpkin pie, but the sweet potato is rich and flavorful nonetheless.

Petsi Pies has two locations (285 Beacon Street in Somerville and 31 Putnam Avenue in Cambridge) and is open Tuesday through Friday 7am-6pm, Saturday 8am-4pm, and Sunday 9am-2pm. They are closed on Mondays.

Originally posted on Bostonist.

Spicy Mango Galette

National Pie Day is coming up next week (why it's not March 14th, I can't tell you). I'm not particularly good at pies, but I try my hand at them every once in a while.

While going through the freezer this past weekend, I found one Trader Joe's pie crust, leftover from when I made prune pie at Christmas time. I didn't really like the crust (tasted too much like sugar cookie, and there were no flakes), and I realized that the remaining piece was probably going to just sit in the freezer until the freezer burn was too horrible. I also realized, looking at my fruit bowl, that there were some perfectly ripe mangoes from a trip to Super 88 that I wouldn't be able to eat before they went bad.

And thus, a mango galette was born, in preparation for National Pie Day.

Spicy Mango Galette

2 mangoes, evenly chopped
1 tsp cornstarch
1/4 cup sugar
1/3 tsp cayenne pepper
1 unbaked pie crust (homemade or store bought)
sugar for sprinkling

Preheat oven to 450°. In a bowl, mix chopped mango, cornstarch, sugar, and cayenne together until evenly distributed. On a foil-lined sheet pan, lay down pie crust. Pile the mango filling in the middle of the dough, leaving about 2 inches of dough on all sides. Carefully fold up the dough over the mixture, crimping as you go. Sprinkle dough with sugar. Bake for 20-25 minutes. Cool before serving.

Pie Bakery & Cafe, Newton Center

Pie Bakery & Cafe is located in Newton Center, between my apartment and my friends' house. I drive by it all the time, but it's usually closed whenever I'm nearby. I love how simple the name is (can't beat the Pie Hole, though), and you know what you're getting when you go in there. There's even a giant pie mural on the wall, so it's hard not to figure out what they sell.

Surprisingly, I didn't order pie on my first visit. Well, not a typically piece of pie. Instead, I opted for a hand pie and a "pie" cupcake.

The roasted veggie handpie was very tasty, although a little unappealing looking. The vegetables (mostly zucchini and eggplant) were a dull brown inside the glossy wheat dough wrapper. However, the flavor of the dough and the light lemony sauce inside more than made up for the looks.


It felt almost blasphemous not ordering a slice of pie for dessert, but the Boston Cream Pie cupcake looked too good. It was mostly all looks, though. The cupcake was too dense, and the chocolate coating on top was very hard. The cream, however, was fantastic, with little vanilla bean flecks throughout. I could have just eaten a bowl of the cream instead. And while it was tasty, it wasn't great, and I would definitely try the real pie next time.

Pie-tastic!

So I made my first attempt - ever! - at a pie last night, and I'm pleased to say that it didn't turn out horribly. I made a very free-form galette, since A) I wasn't sure if we even have a pie plate in my apartment and B) I was too lazy to actually roll the dough out nicely. I'm going to play with the recipe some more to see how I can improve it, but for the time being, you get this tease:



It's lime and cherry, sweet and tart. I could have just eaten a bowl of the filling and been perfectly happy.

I pitted all the cherries using a cider bottle and a chopstick, on recommendation from this Chowhound discussion. It wasn't particularly clean, and some of the flesh got stuck on in the bottle, but it was fun ;)