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Friday, July 6, 2012

(Blueberry Cranberry) Pi Approximation Day

It all started in high school one March 14th.  My daughter's math teacher allowed the kids to bring in and eat homemade pies on 3/14 to celebrate, quote unquote:  pi day.  Note for the mathematically challenged:  pi (3.14) x diameter = the circumference of a circle.

On that morning, Kate left for school proudly bearing four fruit pies, but returned home with just one lonely pie plate.  After school someone in the hall had bumped into her, and all four pie plates - glass, of course - fell to the ground.  Only one survived.

But what did survive was her enjoyment of baking, enjoying and sharing pie.  Now that her wedding is coming up, in addition to having wedding cake, we will be having pie - lots of pie.

Here is one of the pie recipes that the staff here at the Library really liked.

Adapted from Rose Levy Beranbaum's The Pie and Pastry Bible, (on order and soon to be in our Library).  And just in time to celebrate Pi Approximation Day, which is July 22, because 22/7 is the

fractional approximation of pi (...of course!)

Deep-Dish Blueberry/Cranberry Pie

Pastry for a 2-crust 9 inch pie, either homemade or purchased, rolled out into 2 rounds
1 1/2 cups granulated sugar
1/3 cup cornstarch
1 Tablespoon finely grated lemon zest
3 Tablespoons freshly squeezed lemon juice
pinch of salt
2 pints (or about 5 cups) fresh blueberries
3 1/2 cups or 12 oz. frozen cranberries
1 Tablespoon milk or heavy cream for glaze
2 Tablespoons sanding sugar or granulated sugar for glaze

Place a baking stone on the lowest rack, and preheat the oven to 425 degrees for at least 20 minutes.

Mix together all the ingredients (except the milk and sugar for the glaze) in a large saucepan.  Heat to a boil over medium heat, stirring often, then continue to boil about 8 - 10 minutes or until the cranberries just start to soften and burst.  Remove from heat and cool 15 minutes. 

Line a 9 1/2 inch deep dish glass pie plate with a pastry round.  Pour in the filling.  Cut out and discard a one inch circle from the second round of pastry, and place the round on top of the pie.  Crimp the edges.  Brush with the milk or cream, and sprinkle with sugar.

Bake the pie on the baking stone for about 45 minutes, or until the top and bottom crusts are nicely browned.

This pie is not too sweet, and the crust becomes crisp and delicious.  Perfect for the summer or can also be made with frozen blueberries.

Happy Pi Approximation Day! Celebrate with pie, and your favorite books from our Library.

Diane Whitman
Reference Librarian
Reader of Cookbooks


South Brunswick Public Library Blog said...

Sounds delicious. Curious, why do you use a baking stone under the pie pan?

South Brunswick Public Library Blog said...

Hi, the baking stone ensures that the bottom crust will be browned and crisp instead of pale and soggy!