Guest Recipe: No Circumference? No Problem – CakeSpy’s Pi Pie

About the author: JessieOleson is a Seattle-based writer, illustrator, galleryowner, and cake anthropologist who runs Cakespy, an award-winning dessert website. She is currently at work on her firstbook.

There is some disagreement over when to celebrate Pie Day. Some (including the AmericanPieCouncil) cite January 23 as the day, the reason allegedly being that the digits of 1/23 are “easy as pie.” Others (generally math nerds) say it must be March 14, or “Pi” Day.

Of course, this is a very silly argument, because really, it’s an opportunity to enjoy pie on two separate occasions, whether baked at home or ataroadsidestand, cafe, orbakery. But as a shout-out to the math nerds, here’s a Pi-shaped Pie for March 14.

Use thetemplate with your favorite pie crust and use whatever filling you’d like (I used peanut butter and chocolate chips), but know that it’s best enjoyed at 1:59 PM…and 26 seconds.

INGREDIENTS

serves 3.14, active time 15 minutes, total time 1 hour

●    Pie dough for a 9-inch pie

●    4-5 tablespoons peanut butter

●    1/4 cup milk chocolate morsels

●    1 egg, beaten, to use as an egg wash

PROCEDURES

1.    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2.    On the bottom half of your rolled dough, place your filling in the shape of a Pi symbol (you can use thistemplate)

3.    Fold the top half of the dough on top of your Pi-shaped filling.

4.    Cut the dough around the filling to match the Pi shape, but leave a little extra dough around the sides of the filling so that you’ll have a spot to pinch the edges so that the filling doesn’t come out while baking.

5.    You’ll notice at this point that you have plenty of extra dough. I have just two words for you: PieFries.

6.    Lightly brush with your egg wash, and place in the preheated oven. Bake for 15-20 minutes or until golden.

If you’re interested in submitting a guest pie recipe to the blog, e-mail makesomepie@gmail.com.

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