Pi Day
Origins of Pi
As math students, we learned that Pi is the value calculated by dividing the circumference of any circle by its diameter, typically the value is rounded to 3.14, hence the reason March 14th is International Pi Day. You may have also come across the symbol π in math, physics, and science classes. Pi is an infinite number, meaning it is never ending.
In the 1700’s, a Swiss mathematician and physicist named Euler formalized the use of the Greek lowercase letter π as the notation for Pi. This is the first letter of the Greek word, perimetros, which loosely translates to “circumference.”
Some of our favorite pie recipes
Pumpkin Chiffon Pie
Soften gelatin in water for 5 minutes
Beat egg yolks and add 1/2 c. sugar, pumpkin, spices and milk in sauce pan
Cook pumpkin mixture over low heat, stirring constantly until mixture thickens
Add gelatin to hot pumpkin and stir until dissolved
Allow pumpkin mix to cool
Beat egg whites until almost stiff, adding remaining sugar 1 tsp. at a time
Fold egg whites into pumpkin mixture
Pour into a prepared graham cracker pie crust and chill until firm
1 packet unflavored gelatin
1/4 c. cold water
3 eggs separated
1 c. sugar
1/2 tsp. salt, cinnamon, nutmeg, ginger
1/4 tsp. cloves
1/2 c. milk
1 1/4 c. canned pumpkin
No Fail Pizza Dough
Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
Combine the flour and salt in a stand mixer fitted with a paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 (or up to 2 hours) at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
1 tsp. instant or active dry yeast
4 c. all purpose flour
1 tsp. kosher salt
1/3 c. olive oil
