Pi(e) Day in Ontario

A former Nelper and friend Kara sent in these photos of her family's Pi(e) Day celebration in London Ontario. She says,

We had our pie baking day on Friday, during which we cooked five pies--apple, blueberry, cherry, chocolate raspberry torte and a sweet pinto bean pie-- in addition to two dozen butter tarts (a Canadian treasure, our recipe for which is top secret!). Your nothing-in-the-house pie crust recipe has been a real hit with my relatives over the last few months. It made a lovely addition to my spinach and tomato quiche and the last two pies I made Friday.

We took some pictures of the pie enjoyment zone while we ate the chocolate raspberry torte.


The first picture is of my grandma looking skeptical before eating the pie and then her smiling afterwards.


Thanks for the recipes for the tart and the pinto bean pie! DELICIOUS!

Also, March 14th is Albert Einstein's birthday! The picture I've included is one of my favorites of him; I imagine this is what his PEZ would look like!

HAPPY PI(e) DAY!

Thanks to Kara for these sweet words and photos. For another Canadian pie story, check out this radio piece on PRX. Stay tuned for more Pi(e) Day documentation coming soon...

3.14

dallas folks celebrated pi in a big way. i made a pinto bean pie (thanks for suggesting it emily and homesick texan). check the pictures here.

Pi Day (3.14): Washington D.C. Outpost

On Pi Day last Saturday, we here in the Nothing-in-the-House Washington D.C. outpost celebrated with a rainy day-long pie making extravaganza. Danny generously gave Matt and me the run of his well-equipped kitchen (not to mention his breezy apartment including a great record collection and turn tables)for our pie production. By the evening, we had produced 3 pies, an extra crust (for the peach pie featured below), and a crumble composed of leftover ingredients. They were as follows: The MVP (Most Valuable Pie) of the day: Key Lime, using Martha Stewart's recipe. Matt tackled the day's oddball pie--a sweet Pinto Bean Pie, using this recipe from the great blog, Homesick Texan. The protein-full filling was supported by Nothing-in-the-House's standard crust(at right.) We substituted some maple syrup for brown sugar, and next time, I might advise using all syrup to cut eliminate refined sugars. For our classic selection, we went with Apple Pie(using the linked recipe, but with cornstarch instead of tapioca, and sans pre-cooking apples), but switched it up, by making it a DEEP DISH in a glass pyrex bowl. With the leftover apples and graham cracker crumbs from the key lime pie crust, we made an apple crumble, which Matt ended up "stuffing" in the pocket of the deep dish apple (that crust and fruit separation that apple pie is prone to) for a apple-crumble-stuffed-deep-dish-apple-pie. Take that tur-duck-in! We enjoyed the pies after a pasta, salad, wine, and empanada (more pies!) dinner with Danny (who also took these beautiful pics), followed by a bit of mandolin.