#Pi Day Recipes

[lavandamichelle]

The Pi Day Pie: Creative Pie Recipes to Celebrate

Pi Day isn’t just about celebrating the mathematical constant – it’s also a perfect excuse to indulge in some delicious pie! Whether you’re a fan of sweet or savory, there’s no shortage of creative pie ideas that will make your Pi Day celebration even more special. From classic apple pie to quirky Pi-themed designs, here’s a round-up of fun and unique pie recipes and decorating tips that will…

[hotcinnamonsunset]

pi day best wishes from pi the cat and his blueberry rhubarb pie!!🫐🐈

[devenmack]

Huge thanks to everyone who dropped by and wanted to drop by for today's GO BAKE PIEDAY stream! 🥧 I hope you had fun AND a delicious pie by the end of it all!

[daily-deliciousness]

Red velvet whoopie pies

[grandmawitch]

𝔗𝔞𝔨𝔢 𝔞𝔫𝔡 𝔰𝔪𝔶𝔱𝔢 𝔣𝔞𝔦𝔯𝔢 𝔟𝔲𝔱𝔱𝔢𝔰 𝔬𝔣 𝔭𝔬𝔯𝔨𝔢 𝔞𝔫𝔡 𝔭𝔲𝔱 𝔥𝔦𝔱 𝔦𝔫 𝔞 𝔣𝔞𝔦𝔯𝔢 𝔭𝔬𝔱𝔱𝔢, 𝔞𝔫𝔡 𝔭𝔲𝔱𝔱𝔢 𝔱𝔥𝔢𝔯𝔢𝔱𝔬 𝔣𝔞𝔦𝔯𝔢 𝔟𝔯𝔬𝔱𝔥, 𝔞𝔫𝔡 𝔞 𝔮𝔲𝔞𝔫𝔱𝔦𝔱𝔢 𝔬𝔣 𝔚𝔶𝔫𝔢 𝔞𝔫𝔡 𝔩𝔢𝔱𝔢 𝔞𝔩𝔩 𝔟𝔬𝔦𝔩𝔢 𝔱𝔬𝔤𝔢𝔡𝔦𝔡𝔯𝔢 𝔱𝔦𝔩 𝔥𝔦𝔱 𝔟𝔢 𝔶𝔫𝔬𝔤𝔥; 𝔞𝔫𝔡 þ𝔢𝔫 𝔱𝔞𝔨𝔢 𝔥𝔦𝔱 𝔣𝔯𝔬 𝔱𝔥𝔢 𝔣𝔦𝔯𝔢 𝔞𝔫𝔡 𝔩𝔢𝔱𝔢 𝔨𝔢𝔩𝔢 𝔞 𝔩𝔦𝔱𝔢𝔩, 𝔞𝔫𝔡 𝔠𝔞𝔰𝔱 𝔱𝔥𝔢𝔯-𝔱𝔬 𝔯𝔬𝔴 𝔶𝔬𝔩𝔨𝔢𝔰 𝔬𝔣 𝔢𝔶𝔯𝔢𝔫, 𝔞𝔫𝔡 𝔭𝔬𝔲𝔲𝔡𝔯𝔢 𝔬𝔣 𝔤𝔶𝔫𝔤𝔢𝔲𝔢𝔯𝔢, 𝔰𝔲𝔤𝔯𝔢 𝔞𝔫𝔡 𝔰𝔞𝔩𝔱, 𝔞𝔫𝔡 𝔪𝔶𝔫𝔠𝔢𝔡 𝔡𝔞𝔱𝔢𝔰, 𝔯𝔢𝔰𝔶𝔫𝔰 𝔬𝔣 𝔠𝔬𝔯𝔢𝔫𝔠𝔢; 𝔪𝔞𝔨𝔢 𝔱𝔥𝔢𝔫 𝔠𝔬𝔣𝔣𝔶𝔫𝔰 𝔬𝔣 𝔣𝔢𝔶𝔯𝔢 𝔭𝔞𝔰𝔱 𝔞𝔫𝔡 𝔡𝔬 𝔦𝔱 𝔱𝔥𝔢𝔯-𝔶𝔫𝔫𝔢, 𝔞𝔫𝔡 𝔨𝔢𝔲𝔯𝔢 𝔦𝔱 𝔞𝔫𝔡 𝔩𝔢𝔱𝔢 𝔟𝔞𝔨𝔢 𝔶𝔫𝔬𝔤𝔥. --From Pleyn Delit by Constance B. Hieatt & Sharon Butler 

SO, it’s been ages since I’ve taken the time to actually write out a new recipe.  I’d say I haven’t had the time but since I left the regular workforce five years ago, I’ve technically had more time?  But when you’re home all day there’s so much to do—keeping house, making meals, watching an endless stream of movies (heehee)...there’s always something to pop in the oven or wipe down or put away.  I love it, actually, especially compared to commuting 1.5 hours one way—but I think I need to carve out time to do more things that are creatively fulfilling?  I deleted tiktok off my phone to remove that temptation and yesterday I made a pretty labor-intensive pie for the first time in forever.  A new pie!  Not one I’ve made a thousand times!  I wish I’d taken more pictures throughout the process, but it took most of the day and after a while I was just gettin’ through it. 

I started with the pie crust dough—foolishly I thought I’d get it done early and get to the rest later (wrong! I started between 3 & 4 PM and didn’t leave the kitchen until 9) 

Medieval Pie Crust 

𝔗𝔞𝔨𝔢 𝔣𝔦𝔫𝔢 𝔣𝔩𝔬𝔲𝔯𝔢 𝔞𝔫𝔡 𝔞 𝔠𝔲𝔯𝔱𝔢𝔰𝔶 𝔬𝔣 𝔣𝔞𝔦𝔯𝔢 𝔴𝔞𝔱𝔢𝔯 𝔞𝔫𝔡 𝔞 𝔡𝔦𝔰𝔰𝔥𝔢 𝔬𝔣 𝔰𝔴𝔢𝔱𝔢 𝔟𝔲𝔱𝔱𝔢𝔯 𝔞𝔫𝔡 𝔞 𝔩𝔦𝔱𝔩𝔢 𝔰𝔞𝔣𝔣𝔯𝔬𝔫 𝔞𝔫𝔡 𝔱𝔥𝔢 𝔶𝔬𝔩𝔨𝔢𝔰 𝔬𝔣 𝔱𝔴𝔬 𝔢𝔤𝔤𝔢𝔰 𝔞𝔫𝔡 𝔪𝔞𝔨𝔢 𝔦𝔱 𝔱𝔥𝔢𝔫 𝔞𝔫𝔡 𝔱𝔢𝔫𝔡𝔢𝔯 𝔞𝔰 𝔶𝔢 𝔪𝔞𝔦𝔢. --A Proper New Booke of Cookery 

3 cups flour 

½ cup butter (1 stick)  

1 tsp kosher salt 

2 egg yolks, lightly beaten (save the whites for brushing!!) 

½ cup cold water 

Pinch of saffron 

Crumble the saffron into the water and set aside.  Rub the butter into the flour with your fingers until there are only crumb-sized pieces of butter left (you might also use a pastry cutter for this but it is not necessary), then add the salt, egg yolks, and the saffron water.  Mix until entirely incorporated and the dough has become smooth.  You may need to add more water very gradually until it comes together.  If it’s too sticky, more flour. 

Divide the dough into two even portions and, on a floured surface, roll them very thin.  Thinner than that.  THIN, I TELL YOU! (I hate this part) 

Line a lightly buttered pie plate with one of your dough circles, pressing it along all the edges.  Then use a fork to poke holes all over the bottom of the pastry shell.  Place this aside while you start on your filling.  Place your other rolled out dough in the freezer on a baking sheet if you plan on cutting out intricate designs—if you don’t, just pop it in the fridge. 

*Note: You might also use lard in place of butter here, which is what I usually do when making meat pies, but I felt like having a buttery flakey crust. 

So, the filling—as indicated above, I had a medieval pork pie in mind.  BUT I’ve made historically accurate pork pies so many times that frankly it’s gotten boring.  Last week I was feeling very inspired to try making classic French dishes after listening to Ina Garten’s memoir and the Pork Bourguignon was fresh in my mind.  I wanted to make a pie, I wanted to eat that again—it just made sense. SO, to turn Pork Bourguignon into a vaguely medieval meat pie: 

Ingredients: 

3-4 strips thick cut bacon, diced 

2 lbs of nice fatty pork butt, cut into 1-2 inch bitesized-ish pieces 

2 Tbsp butter 

2 Tbsp flour 

1 enormous sweet onion, chopped bigly—I like big chunks of onion but you can dice it if you prefer 

8 oz button mushrooms, diced (I remove the stems. Texture issue. But they are perfectly edible.) 

2 large stalks of celery, diced 

2 cups (ish) of carrots, sliced, carrots are so wildly sized—I let my heart determine how many carrots looks like enough 

A handful of golden potatoes, chopped.  Perhaps about a cup and a half- two cups here as well 

4 fat cloves of garlic, minced (or more) 

½ Tbsp dried thyme 

1 tsp smoked paprika 

Fresh ground pepper 

1 tsp kosher salt (to start) 

½ cup red wine 

1 Tbsp tomato paste 

1-2 cups chicken broth (or vegetable, whatever you prefer) 

¼ cup heavy cream 

Preheat your oven to 350F.  

In a large dutch oven pot over medium high heat, cook the bacon completely, then remove and set aside in a large bowl.  In the bacon grease, sear the pork on each side—2 minutes or so per side if it’s immediately sizzling when you place the meat in the pot.  You may need to do it in batches, don’t crowd the pieces.  Once seared on each side, remove from the pot and set it aside in the bowl with the bacon. 

To the pot with the juices from the meat, melt 2 Tbsp of butter.  When the butter has melted and has stopped foaming, stir in the 2 Tbsp of flour to make your roux.  Stir and cook the roux until it turns a deep brown color somewhere between a dark amber and a milk chocolate.  Do not walk away from the roux and don’t stop stirring, if the roux burns, you’ll have to clean it out and start over! 

Once your roux is a lovely shade of brown, turn the heat down to medium/low and add the onions.  Give them about a minute or two head start, stirring them to coat them in the roux then follow with the mushrooms.  Cook these together, stirring often, until the onions become translucent and the mushrooms are releasing their moisture. 

Add in the celery, carrots, potatoes—stir to incorporate.  Allow this to cook for a minute then add in the garlic, thyme, paprika, salt & pepper.  After a minute or two, when the garlic and herbs are smelling delicious, stir in the red wine to deglaze the pot, scraping any stuck on bits off the bottom.  Allow the wine to boil and reduce by about half then stir in the tomato paste. 

Once it is all incorporated, add the bacon and pork back into the pot and stir in the broth.  As much as is needed for everything in the pot to be half submerged, you don’t want it to be too soupy, but you also don’t want it to get too dry during the braising.  This would be a great place to have a photo.  Let’s just say half submerged.  

Put the lid on and pop it into the oven for an hour.  Check on it at this point, if it’s looking too dry you can add more broth.  If it’s looking too much like soup, leave the lid askew a bit to let some of the liquid evaporate.  Return to the oven for another hour, checking on it now and then to stir and mind the liquid level. 

Remove the pot from the oven and check the internal temperature of the pork—it should be at least 145F and will continue to cook in the pie. 

Allow your filling to cool slightly, stir in the heavy cream, taste to see if your filling is salty enough—potatoes soak up salt crazy style—then fill your prepared pie shell.  Cover with the top crust, cutting a few holes for venting steam.  Crimp the edges (better than I have done here) and bush it all over with egg whites for browning. 

Place your pie in the oven for 30 minutes at 350F.  After 30 minutes, check to see how it is browning—if it’s getting too dark, tent the pie with foil before returning it to the oven for 10-15 minutes.  If it’s still looking quite light, turn the heat up to 400F and return to the oven for 10 minutes. 

Remove from the oven and allow the pie to cool slightly to set up a bit before serving. 

[kingoftieland]

Bake yourself some delicious X-Men tarts today in celebration of Pi Day, with the pie crust template and recipe available right HERE! 🥧

[u-mspcoll]

Tartlets of Almond Paste (1872) for Pi(e) Day!

[the-art-of-professor-bagel]

I may have to evacuate bc of wild fires but I can still share my pi day pie

Recipe

[askwhatsforlunch]

Festive Baking

Today is Saint-Nicholas Day, celebrated across Europe, from Germany to France, Belgium to Switzerland and the Netherlands (on the 5th December for our Dutch friends), and thus I reckon it's a good day to start indulging in Festive Baking! My Christmas Pudding is maturing in the dark and won't be revealed until Christmas Eve or Day, but whilst we wait, there is plenty of time for spiced biscuits, crisp meringues, soft saffron brioches or mouth-watering custard tartlets! And you can even bake a batch of vanilla, chocolate or gingerbread bikkies to decorate your tree --we are getting ours this weekend! It's cold outside, and it is a season for being nice to yourselves, your friends and loved-ones, and nothing says "I love you" like a plate of freshly baked little pies filled with the right amount of sultanas and flaky pastry (especially when your girlfriend designed a recipe specially to cater to your moderate appreciation of aforementioned sultanas!) Have fun baking, friends, and even more fun eating these beauties!

 Lebkuchen 

Pastéis de Nata 

 Ava’s Mince Pies 

Saint Nicholas Meringue Mushrooms 

Croissants and Chocolate Croissants 

Cranberry Rolls 

Stained Glass Honey Biscuits 

Apricot, Nut and Seed Florentines 

Chocolate Chip and Caramel Cookies 

Christmas Tree Vanilla Cookies

Salted Caramel Marshmallows 

Homemade Skor Bars

Christmas Tree Chocolate Cookies and Icewine Stained Glass Chocolate Cookies

Lussekatter (St. Lucia Buns) 

Marrons Glacés (Candied Chestnuts)

[fullcravings]

Raspberry Champagne Pop-Tarts

[stone-cold-groove]

Pumpkin pie for Thanksgiving Day, anyone?

[hell-garden]

Tumblr be like: you cannot improvise on a baking recipe, it won't work!

Maybe, if you cannot cook

[hlahlahlahlahly]

Chocolate Covered Strawberry Macchiato Pie

I tried a new pumpkin pie recipe for Pi day and I did not like it one little bit. So instead I invented a new pie recipe based on Kaboom's favorite drink at our local coffee shop.

While there are a few things I want to tweak for next time (more coffee, firmer chocolate), it turned out well enough to share.

Chocolate Covered Strawberry Macchiato Pie

1 9" graham cracker crust

~8oz fresh strawberries

a few spoonfuls of sugar

a splash of triple-sec

for strawberry layer

16oz frozen strawberries, thawed

2TBS water

1/2 c sugar

1.5 TBS cornstarch

for chocolate pudding layer

1/2 c brown sugar

1/3 c cocoa

1/4 c cornstarch

1/4 t salt

2 t instant coffee

2.25 c unsweetened plain almond milk (or similar)

1/4 t almond extract

2 Tbs earth balance (dairy free butter substitute)

For the strawberry layer

take about 1 cup of the frozen strawberries, and mash them in small saucepan

chop the remaining strawberries

add the sugar, water and cornstarch  and stir to dissolve

cook until bubbly and thick, maybe 10 min

add the remaining strawberries and pour into the pie crust

allow to cool while making the pudding later

Chocolate Pudding Layer

whisk together all ingredients except for milk

stir in milk

microwave 7-10 minutes until in comes to a full boil, stopping every 1-2 minutes to stir

add the almond extract and earth balance

let cool somewhat 

add to pie on top of strawberries, let cool in the fridge for a few hours until firm

Topping

while pie is cooling, chop the fresh strawberries into aesthetically pleasing slivers

sprinkle them lightly with sugar and triple sec

stir, and let sit while pie cools

when pie is cooled, arrange strawberries on top in a decorative pattern

[grandmawitch]

Wickerman! One of my very favorite horror movies, especially for spring. The 1973 version, not the Nic Cage version.

But. Okay also that one but in a very different way.

Not all that horrific actually if you’re a witch & not a Christian virgin cop?🔥

Medieval pigeon (chicken thigh) pie with saffron infused pie crust 🥧🤎✨ recipe is in the pinned All-List!

[madewithonerib]

Banana Crumble Cake recipe｜siZning

Today's video is a banana crumble cake. This is a baked confectionery made with the thought of a traditional coffee cake baking item.

Crunchy almonds blend with crispy crumble, Below that, a caramelized banana adds sweetness, The end is made of soft and moist cinnamon pound cake It's a delicious cake that harmonizes perfectly.

When it's slightly warm, it's really best to eat with cold vanilla ice cream :) Let's enjoyed delicious 'banana crumble cake' through the video.

[Banana Crumble Cake Success Point]

Use bananas as ripe bananas (with black spots). When the bananas are ripened less, they are less sweet and the texture is not smooth, so the overall balance of the banana crumble cake is broken.

When making banana caramelized, if you add banana and heat it for too long, the flesh of the banana will become cooked and mashed, making it a banana caramel jam. When the concentration of caramel is set to a certain state, turn off the stove and cool it.

When whipped sugar with butter, whip it well before add eggs. Add the sugar to the whipping time longer than when adding the egg time.

When creaming with eggs, divide it in 4 times. It can be easily separated by putting a lot of moisture at once! And whipping too long can cause separation, so whip only until it blends.

When add the powder and liquid to the butter batter, mix the powder and liquid alternately as much as possible without put all the ingredients at once. And the last step is a must be 'powder'. That process make to smoothly blend well to complete the batter stably.

[keep] Banana crumble cake is the best to eat after it's freshly baked. After a day or so, the moisture of the cake spreads and becomes soft as a whole. If you want to eat crunchy, seal it completely cool and store it frozen, When you eat it, it is good to warm it up with an oven or air fryer. (frozen storage is possible for about 2 weeks)

🧡 ingredients

🔸 Banana crumble cake batter Butter 60g, Sugar 60g, Egg 45g, Cake flour 85g, Baking powder 2g, Milk 30g , Cinnamon powder 1-2g , a little of Vanilla essence, a little of Salt

🔸 Almond crumble Butter 40g, sugar 35g, a little of Salt , a little of Vanilla essence, Egg white 10g, Cake flour 62g, Almond powder 20g, Baking powder 1g, Cinnamon powder 1g, Whole Almonds 25g

🔸 Banana caramelize Bananas 2ea, Brown sugar 60g, Dark brown sugar 20g, Water 10g, Butter 10g, a little of Cinnamon powder

Homemade Lemon Custard Cake | Deliziose Ricette di Katrine

Lemon Custard: Egg 1 pc. Sugar 2 tablespoons. Starch 1 tbsp. Juice of 1/2 lemon. Milk 1 cup (200 ml) Butter 1.5 tbsp

Cake Better 3 pcs Eggs A pinch of salt 6 Tbsp Sugar 1.5 tsp Vanilla sugar 8 Tbsp Vegetable oil 2 Tbsp Sour cream 1/2 Juice of lemon Zest of 1 lemon 8 Tbsp Flour 2 tsp Baking powder Almond flakes Powdered sugar

Most Loved Cake in Italy: Lemon Pie | Fatto in Casa da Alba

Pie Filling: 500mL Milk 2 Eggs 4 Tbsp Corn starch 5 Tbsp Sugar 80 g Mascarpone or philadelphia 1 Lemon

Pie Crust: 1 Egg 120 g Sugar Lemon Zest 320 g Flour 6 g Baking powder 140 g Butter