Reader, how was your Pi Day? I’m going to cut right to the chase, I ate no fewer than 5 slices of pie. I had pie for breakfast (which I never usually do), pie with lunch, and pie before AND after dinner. Sitting here now, thinking about it, I am impressed with myself. That is a lot of pie to eat on top of a normal daily diet.
 passing pie through the pie hole |
 better to be on the receiving end |
We spent the day in Oakland because today is also the day my sister got the keys to her new house. We knew there was a pie window from the kitchen to the dining room so we came prepared.
Riddle me this, readers. What is pie divided by 3 hungry people? The answer is zero pie. After eating the entire Glazed Strawberry Pie (which, spoiler, tastes pretty much like pie crust and strawberries) on the back porch we attempted to work off the pie by weeding for a few hours. How long does one have to weed to burn off 5 slices of pie?
 her first pie! |
 1.57079633 |
What I failed to mention yesterday is that my pies were not the only ones being created in Davis for Pi Day. My sister’s friend Cassandra also got in on the action, creating her very first (gasp!) pie. She chose a mango one, and despite the mangoes being slightly under ripe, it came out great. A little bit of gingered sugar on top gives it a nice punch.
Mango Pie
from Cooking Light, May 2005
Pie Crust for a 2-layer pie
Filling:
2/3 cup packed brown sugar
3 tablespoons cornstarch
4 1/2 cups (1/2-inch-thick) mango wedges (about 4 medium)
1 tablespoon chilled butter, cut into small pieces
Topping:
1 1/2 teaspoons fat-free milk
2 tablespoons chopped crystallized ginger
1 tablespoon granulated sugar
Preheat oven to 425°.
Unwrap dough; place 1 portion chilled dough on a lightly floured surface. Roll dough into a 12-inch circle. Fit dough into a 10-inch deep-dish pie plate coated with cooking spray.
To prepare filling, combine 2/3 cup brown sugar and cornstarch in a large bowl, stirring well with a whisk. Add mango; toss to coat. Add mango mixture to prepared pie plate; sprinkle evenly with 1 tablespoon butter.
Unwrap dough; place remaining chilled dough portion on a lightly floured surface. Roll dough into a 12-inch circle. Fit dough over mango mixture. Press edges of dough together. Fold edges under; flute. Cut several slits in top of dough to allow steam to escape.
To prepare topping, brush top of dough with milk. Combine ginger and granulated sugar; sprinkle evenly over dough. Place pie plate on a foil-lined baking sheet; bake at 425° for 20 minutes. Reduce oven temperature to 375°; bake an additional 30 minutes or until pie is golden brown. Cool completely on a wire rack.
