Start with 3.14159265359 cups of flour…

Yep. What else can a number like that mean? IT”S PI DAY! So, of course, we have to prove our ignorance of science by writing about Pies instead of Pi. Otherwise, we would just have a page of circles, triangles, and rhombuses. But, there is a correlation between the 2. Nobody can tell you all the numbers in Pi. We put up the first 11 numbers after the decimal. But, the number keeps going over more than a million places. So, in reality, anyone measuring pi will never get an actual accurate number. It is an approximation. Most of us just use 3.14, and call it a day. Similarly, when we bake pies, our measurements are rarely exact. We level off the ingredients as close as we can eye them in a cup. When’s the last time you saw a recipe say: Start with 3.14159265359 cups of flour?

But, measuring cups don’t account for the density of the flour, the ambient temperature, or amount of moisture in the air. So, like pi, pies can have endless variations. Remember, we are dealing with natural products. Flour is the product of milled grains. It’s not like every grain is the same. In fact, there are slight variations in each. And, the apples, cherries, pecans, or whatever the filling are all subject to differences in texture, flavor, sweetness, and a thousand other factors. Even the earth they grow in can affect the ingredients. So, don’t fret over the “precision” of your measurements. Pi is one of the most universal measurements in the world. yet, it is rarely applied to precise accuracy..

Start with 3.14159265359 cups of flour is no way to bake with heart.

If you have ever had a home baked pie from someone like Aunt B, you know there is always a “secret ingredient” (it’s love). When she measures things, it’s a pinch of this and a dash of that. I know all you scientists out there are scoffing at the idea of not following a precise recipe. And, most people are afraid of “screwing up” a recipe. Don’t worry. The reason for adhering specifically to a recipe is consistency. That is fine if you are mass producing pies. Does that mean you have to have every pie come out exactly the same at home? Where’s the fun in that? Granted, you want to be in the ballpark. But, slight variations aren’t going to result in the dissolution of your family or the earth going off its axis and plummeting in the sun (That’s what happens if your pi measurement is off).

Suffice to say, if your recipe says: Start with 3.14159265359 cups of flour, if you use 3 cups, you’ll get a homemade pie that your family will love. maybe the crunch will last 3 seconds instead of 3.14. Is that the difference between the “perfect” crust and abject failure? If it is, you need to mellow out a bit. Remember, there is no such thing as “precise” when it comes to cooking. When you get a brand new oven, everything is perfect. the seals are tight. The temperature is perfectly calibrated. 400 degrees is 400 degrees. After a couple uses, the heating jets or elements wear. the seal isn’t perfect. Your 400 degrees is 399 in some spots and 403 in others. Even the altitude where your kitchen is vary. So, don’t have a meltdown about precision. Ain’t no such thang.

Relax and bake. You got this.

Home baking is about ratios more than accurate measurements. It’s the feel of the dough. Is it moist and tacky? Is it to dry, elastic, overworked? These factors are more important than Start with 3.14159265359 cups of flour. Pie is supposed to be comfort food. So, why make yourself uncomfortable making it? It’s freaking pie, man. Americans buy around 200 million pies a year. And, that’s just in grocery stores. And, it doesn’t account for savory pies or everyone’s favorite: pizza pies. With that kind of proliferation, how hard can it be? It’s crust and filling. Flour, butter, and water: There’s your crust recipe. Fruit, sugar, and binder, voila: filling. No need to whip out the slide rule and microscope. Just make a pie. And, if it doesn’t turn out exactly as you hoped, it’s still those ingredients. Enjoy.

My brother recently reminded me of a chef he knew who famously said something to the effect: if it doesn’t come out like you expect, you just invented a new dish. So, if you’re missing an ingredient, you made a PI instead of pie. That brings us back to the stretch that brought us to this day in the first place. It’s Pi day, not pie day. But, who really cares? Any excuse to eat pie.

So, what kind of pie?

We recently celebrated MLK day with a pecan pie recipe. So, feel free to make that. Then there are your fruit pies like apple, cherry, blueberry. And, of course, pizza pies. Meat pies, chicken pot pies, spinach pie, and a whole host of other savory pies are always a good bet. And, let’s not forget fish pies (as in Penny Lane). Shepherd pies, taco pies, samosa pies, and one of our family traditions: spaghetti pie are all different takes on our beloved 3.14.

But, what kind of pie do we want today? Being in America, most people go straight to Apple pie. But, apple pie is hardly American when you think about it? Apples originated in Asia. And, Apple pie recipes came from immigrants. Although the term for mom and apple pie was used by soldiers as far back as the early 18th century. The concept of Apple pie and Mom being quintessentially American spread during the 2 world wars of the 20th century. So, it is basically propaganda that Apple pie is American. Not that that’s a bad thing. When the British colonized America, they started in New England in popular fishing areas. Thankfully, Schrod pie didn’t become the national symbol.

And, apples actually make sense for an American pie. They come in a wide variety of species. Plus, they grow in every state. They are about as non partisan as you get. And, making them into a pie is relatively easy. You can bind them with a syrup or simply toss with sugar and spices. Open faced, latticed, closed top, or deep dish, apple pie can be boring or diverse. But, it is usually welcome.

So, Let’s make some pie. Start with 3.14159265359 cups of flour…

Last year, we took the deceptive route of making pizza pie for PI day. While this was fun and tasty, a lot of people wanted a sweet pie (as is the American way). So, this year, we will provide a sweet pie recipe. Maybe next year, you’ll get your fish pie. So, without further ado, here is a recipe for a variation on the All American classic: Apple Pie. We want to do things a little different. So, we put in Kumquats. Aren’t you tired of people complaining about apples and oranges? Well, here’s an answer: Apples and oranges in one pie. The citrus makes a unique accent to the stalwart Apple.

Happy PI day!

Grand marnier Apple Pie with Candied Kumquat

cheffd

Print Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr

Course Dessert

Cuisine American

Servings 1 Pie

Ingredients

  

• For Crust
• 3.14 Cups Flour
• 1.5 Cups Butter
• 1/2 to 3/4 Cup Ice Cold water
• 1/2 tsp Salt
• 2 Tbsp Sugar (optional)
• For Candied Kumquats
• 1/2 Lb Kumquats
• 3 Cups Water
• 1 Cup Sugar
• 1 oz Grand Marnier
• For Filling
• 1/2 cup Unsalted Butter
• 3 Tbsp Flour
• 1/2 Cup White Sugar
• 1/2 Cup Brown Sugar
• 1/4 Cup Brandy or cognac
• 1 tsp Ground Cinnamon
• 1/2 tsp Nutmeg
• 2 Tbsp Chopped Fresh Ginger
• 3 Lb Peeled, cored, and slice Hearty apples (Granny smiths hold up best)
• To finish:
• Melted butter
• large grain sugar like turbinado

Instructions

 

• make the dough: Mix flour, salt, and sugar. Cut the butter into pea sized pieces. Keep the butter as cold as possible. Mix together until a loose paste forms. Then add the water a little at a time until it forms a solid dough. You may not need all the water. Dust the dough with flour. Cover it and let it rest for at least 15 minutes.
• Make the candied Kumquats: Quarter the kumquats. Remove seeds and stems. Put all ingredients in a pot. Bring to a boil, then taper back to a simmer. Allow it to cook down until the fruit softens and the liquid becomes a syrup. Let it cool down
• make the filling: Melt the butter in a pan. Stir in the flour to make a light rough. Cook, stirring, for about a minute. Then add in the sugar and ginger. Stir and cook until the sugars melt to a caramel. Stir in the spices. Then add in the apples. Cook and stir until they begin to soften. Add the brandy and flame the alcohol off.
• Preheat oven to 425.
• Roll out the dough into 2 rounds on a floured surface. Put one round into a sprayed 9 or 10 inch pie pan. Place the apple filling in the crust. Spread the kumquats on top of the apple mix. Then, put the other pie crust on top. Crimp the shells together at the edges. Cut away any excess from the over hang. Then brush the top crust with melted butter, and, sprinkle with sugar. Bake for 15 minutes at 425. Then drop the temperature in the oven to 350 and cook for another 35 to 45 minutes.

Notes

If Kumquats aren’t appealing, try candied orange zest using the same method. Or omit them entirely. The apple filling is fine on its own.  Another idea is adding cranberries or more mainstream fruit if you want something just a step off the beaten path.

Keyword apple, Brandy, Candied, Grand marnier, Kumquat, Pie