Good but not Great Pi

Since the last Pi day (3.14) my math skills have not improved, in fact they have probably gotten a little worse. I know my fractions well enough to convert my baking recipes and I can balance the checkbook. Any more than that and I need a calculator at the very least. I still only know pi is 3.14 and a whole never ending list of numbers to follow. Not once have I ever knowingly applied the numbers in any life situation, but I don’t pass up an opportunity to make pie either!

This year I tried a new recipe. It was ok, not what I had hoped, but edible. I made a cherry almond pie with a heavier frangipane and frozen cherries in the crust from the Croatian Turnip Green Tarte. My biggest complaint is it needed more cherries and less frangipane. I really like both, but I was really hoping for a heavier cherry presence in the pie. A little more cherry “goop”. Instead it was almost a cake-like filling in a pie crust. Good, edible, but not what I had hoped.

All was not a complete disappointment with the pie though. It was the first pie I baked in the “new” wood stove. We (Mike is very excited to use the stove too) kept a steady temperature of 375 degrees. The pie baked for a little over an hour before we let the fire go out and the pie cool with the oven. It came out with a perfect golden crust, the filling was cooked through. It could not have turned out any better especially considering it was the second thing we have baked in the oven so far and the first pie.

While the pie was baking we set the percolator on the stove and made the best pot of coffee. Piping hot and delicious! I don’t know what it is but percolators but they make the best coffee and when it’s over a campfire or wood fire cook stove it has an even better flavor.

Cherry Almond Pie
Cherry Almond Pie
Hot out of the wood cook stove.
Hot out of the wood cook stove.
Too much cake not enough cherry "goop".
Too much cake not enough cherry “goop”.

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