Happy Pi Day everyone! As much as we love celebrating holidays in a nerdy fashion around here, with Pi Day we get a holiday that is in itself nerdy. Can’t beat that! And this year, we get the once in a lifetime opportunity to experience all the digits of pi in date/time format. 3.1415926, etc. (Think March 14, 2015 at 9:26 am/pm.) And if we could plan it down to the most infinitesimal unit of time, then pi would fall on exactly a particular moment. Now, it might not exactly be Halley’s Comet, but it is a once-in-a-lifetime event!
And in honor of the first Pi Day celebrated at Her Worlds of Adventure (now Our Worlds of Adventure), I’m sharing with you my favorite cherry pie recipe baked in my special “pi” plate. (Which you can find on Amazon.com courtesy of Wireless.)
Classic Cherry Pie
5 cups sour cherries (drained of juice)
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon vanilla
1 1/2 tablespoons butter (to dot the pie)
1 tablespoon granulated sugar (to sprinkle on top of the pie crust)
Your favorite pie crust (You can home-make your crust if you have a favorite recipe, but I always use a store-bought crust. It’s easier, and I think it works just as well. If you want to use your own pie dish, then make sure you get the roll out kind, and not the preformed kind that comes in the aluminum pie plate. That’ll make things easier too. 🙂 )
1) Preheat the oven to 350 degrees.
2) Put the sugar and cherries in a medium-sized sauce pan, stir to combine, and place over medium heat.
3) Cook until cherries form a bit of juice and then stir in the cornstarch. Continue cooking over low heat, stirring constantly, until sauce thickens. (If the filling gets too thick, add a little water. If too thin, add a little more cornstarch.)
4) Remove the filling from heat and allow to cool while you prepare your pie crust. Roll out one crust into your pie pan and shape to fit. Once your pie filling has cooled (This is important to stop the cornstarch thickening process – otherwise you’ll get a “brick” pie. I’ve learned this from experience . . .), pour it into your prepared crust.
5) Dot the top of the filling with little bits of butter.
6) Roll out a second pie crust (onto a cutting board, piece of wax paper, or parchment paper) to make your top crust. Using a sharp knife, cut into strips of dough. Then layer strips vertically and horizontally to make a lattice. (Cut off any extra dough.)
7) Pinch the edges of the bottom crust and the lattice together to make your crimped pie edge around the outer rim.
8) Brush the top crust with a little water or milk. Then sprinkle the tablespoon of sugar over top. (Note: Don’t skip this step. It makes the crust a little extra crunchy as well as sweet and is a really nice finishing touch. One of my favorite parts of this pie!)
9) Bake the pie in your preheated oven for 1 hour.
10) Remove from the oven and place on a rack to cool.
11) Enjoy! (Especially good with a scoop of vanilla ice cream!)
What kind of pie is your favorite? Will you be indulging in some on Pi Day? Let us know in the comments section below!