Normally I don’t get all hepped up over a day, unless maybe it’s payday. However, this week was a bit out of the ordinary. Friday was the 13th, kinda a nothing burger for me, as far as the ominous occurrence of 13 showing up on the end of the work week. The kind of people who weird out about that, tend to see Elvis and wear tin foil as a fashion accessory.
If it’s March and the 14th rolls around, well then, now you’ve got some π. Good for lots of things. I use it all the time, ciphering out the various projects I am constantly working on. Also, the Mrs gets a wild hair and bakes a pie for π day. One of the things I love about her. This year it also came on a Saturday and I’m thinking about running into town and buying a lottery ticket cause all sorts of good things are lining up and… I’m sorry, was my tin foil showing? Yah, never mind.
So the Mrs was puttering around making the crust for the rhubarb pie she was making and casually remarked that it would be cool to capture the exact time on the computer or something. I asked her if she meant a screen grab type thing. She said yes, but that would be really tough to do, you have less than a second to get it. Hmm. I told her to not worry her pretty little head about that. She had a rolling-pin in her hand at that point and gave me a look. We spoke no more of this.
Here you go, my Mac does not format it correctly, but for your viewing pleasure π.
Click pictures for larger image.
I’ll let the Mrs add her take on the day:
It’s PI day! This morning there was an instant when it was 3/14/15 9:26.5358979
I guess that means it’s time to get baking! Rhubarb pie has always been a favorite around the household, and especially rhubarb custard pie.
2 cups all purpose flour
1 tsp salt
1/3 cup cold lard
1/3 cup cold butter
1/3 cup cold water
2 tbsp vodka
Cut butter and lard into flour and salt until there are no lumps bigger than about 1/4″. Mix water and vodka and add to flour mixture a little at a time, mixing lightly just until it holds together. Form into two balls, wrap in plastic and refrigerate at least 1/2 hour. Roll out one ball on a lightly floured surface to fit pie pan. Roll out second ball of dough to fit over top of pie.
3 tbsp milk
1 3/4 to 2 cups sugar
3 tbsp tapioca
2 tbsp butter
4 to 5 cups cut up rhubarb
1 tbsp sugar mixed with 1 tsp cinnamon
Beat eggs lightly and stir in milk. Combine sugar with tapioca and stir into egg mixture. Pour cut up rhubarb into pie crust, pour egg mixture over, and dot with butter. Cover with top crust, cut a small hole in the center and several slits over the rest of the top, and sprinkle with cinnamon and sugar.
Bake at 425 for 15 minutes, lower oven temperature to 350 and continue to bake for another 40 minutes, until crust is nicely browned.
Allow to cool and serve with fresh whipped cream.
On those hot summer days when you want pie, but don’t want to heat up the house with baking, try the grill!
Start your grill with about 20 to 30 charcoal briquettes, using a charcoal chimney, never starter fluid. When the grill is ready, wrap foil around the bottom and sides of your pie pan. Push the charcoal to the edges of the grill so only about three briquettes are directly under the pie, place the pie with the foil in the center of the grill, cover the grill and let the pie bake/grill for about an hour. Check it after about 45 minutes. The temperature should stay pretty close to 400 degrees, and the pie should be nicely browned. We have used this method for many pies, loaves of bread and other stuff. Doesn’t heat up the kitchen, and doesn’t make a mess in the oven!