Tuesday, March 16, 2010

Pi Day

Sunday was Pi Day (March 14th...), and as a nerdy physicist/engineer and lover of pies, I had to make a Pi Pie. I chose a blackberry apple pie. Naturally, I inscribed the top with the Greek letter "pi" to let steam escape. The pie was extra juicy (despite corn starch in the filling), but it tasted great, especially topped with a mountain of whipped cream.

Blackberry Apple Pie
from The Kitchn

1 recipe for double pie crust (I used this one from Bon Appetit.)
3 cups frozen blackberries
1/2 cup brown sugar
1/4 cup sweetened crystallized ginger (didn't have any - used a 1 in chunck of fresh ginger grated into the mix)
2 Golden Delicious apples, peeled, cored, and chopped
1/2 tsp nutmeg
1 Tbsp cornstarch
1 pinch salt
(1 egg beaten thoroughly - whoops! didn't do this!)

Mix blackberries, ginger, and apples with brown sugar and set aside. Roll out one half of the dough, and line a 9 inch pie plate with it. Mix nutmeg, cornstarch, and salt, and stir this mixture into the fruit filling. (Lightly brush the pie dough in the plate with the egg.) Pour the filling into the pie dough. Roll out the second half of the pie dough, and lay over the filling. Seal edges with a fork, and cut slashes into the top. (Brush top crust with beaten egg).
Bake at 375 degree F oven for 35-40 minutes, until filling is bubbly, and the crust is golden brown.

As you can see, it was runny and juicy, but it was (and still is) pretty delicious. I hope a lot of people tried to make some pie on Sunday. If you didn't, don't be intimidated, it's fun and delicous, even if it doesn't end up looking pretty. Yay Pie! (and pi)
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