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Happy PI day! I had two versions of this photo but finally I decided to upload this one, I'm still not sure :P
Check also AshMashMash's PI day photo!
Thanks for viewing ;)
I’ve been celebrating Pi Day with my daughters for quite a few years, and with this year being a “high precision” Pi Day (at 9:26:53am, the date and time in US ordering correspond to the first 10 digits of π, 3.141592653…), and it being my 10th anniversary at work at a company with “Math” right there in the company name I couldn’t not make a few punny pies. Unfortunately, my girls were off to Boston for the day (learning some elementary programming), so it was just me solo in the kitchen (not that they minded coming home to homemade pies, although his pecan pie is destined for my office on Monday.)
I made 4 pies this year, although 2 aren’t finished just yet (they need to set up overnight before I can put the finishing touches on; I'll probably shoot those tomorrow.) For this one, I broke in my new Pi Pan for this one; it was a little tricky to use, and even lined with pie weights as best I could manage it slumped a bit in one spot.
Shot with my Nikon D7000 w/35mm ƒ/1.8 prime, 1/250s @ ƒ/5.6, ISO100. Lit from the left and right with SB-700s (right bounced off a silver umbrella, left shot through a white umbrella), although I didn't make a note of the power settings the right was probably at 2x the power of the left or thereabouts. Crop and a color finishing in Aperture.
Ingredients
crust for 1-crust pie (use your favorite recipe or a decent store-bought crust; this is a simple 3:2:1 flour:fat:liquid by-weight ratio crust with a little sugar and salt added)
6 tbl. butter
1 c. packed dark brown sugar
1 tsp. salt
3 large eggs
3/4 c. light corn syrup
1 tsp. vanilla
1 tsp. bourbon
2 c. toasted chopped pecans
extra pecan halves for decoration
Directions
Line a pie plate with the crust, crimp the edges, dock it with a fork, and refrigerate the crust for at least 30 minutes. Line the crust with foil and pie weights (or dry beans) and parbake it for 15-20 minutes at 350°F. Set aside while you prepare the filling.
Set your oven to 275°F with a rack in the lower position.
Melt the butter in a double-boiler. Off the heat, add the brown sugar, salt, eggs, and corn syrup and whisk to combine. Return to the double boiler and cook until glossy and registers 130°F on an instant-read thermometer. Fold in the chopped pecans, vanilla, and bourbon, and pour the filling into the prepared crust. Decorate with the extra pecan halves if desired.
Bake for 50-60 minutes, until the filling is set at the edges but still jiggles in the middle. Allow to cool completely to room temperature before slicing.
This delicious personal-size pie with Wisconsin Door County cherries and a dollop of cheese cake filling was served at Paradigm Coffee house.
hope you had a great Pi Day, and took a moment to marvel at the mathematical beauty of our world. The logarithmic spiral of a nautilus shell
(at least for those of us who write the date as Month/Day/Year)
Yes, it's that time of year again
Celebrate, but do so responsibly :)
Today is Pi Day in America. This is because they use a quaint inside out way of giving the date:
month/day/year
Thus, for them, today is 3.14 and of course those are the first three digits of the constant π (pi - the ratio of the circumference to the diameter of a circle … C=πd)
For those of us in the UK, who write the date:
day/month/year
we can celebrate Pi Approximation Day on the 22nd of July i.e. 22/7 which will be another chance to eat a pie – who could resist?
This plate was given to me at Christmas by my daughter. I thought it would be good to bring it out on Pi Day – even though these are apple pies and not mince pies.
... complete with homemade chicken pie!
πr² ?? mine r not square!
The Pi Day of this century … mathematical constant is celebrated as the date matches the first five digits of π on March 14, 2015: 3/14/15 at 9:26:53 as π = 3.141592653
Pi Day - 14th March 2015:
Playing Snakes and Adders with π and Wikipedia:
Pi Day, in the year 2015, will have a special significance: on 3/14/15 at 9:26:53 a.m. and p.m., with the date and time representing the first 10 digits of π.
That same second will also contain a precise instant corresponding to all of the digits of π.
However, some argue that 9:26:54 a.m. and p.m. on 3/14/15 are more accurate because of the 11th digit of π being 5, which would cause the 10th digit to round up to 4:
3. 141592654
The Cornish Pasty is an excellent adaptation of a pie to a working man's daily food needs:
Ingredients are pastry plus diced or minced beef, onion, potato and swede in rough chunks along with some "light peppery" seasoning.
π = 3.14159265358979323846
The Bedfordshire Clanger is a dish from the county of Bedfordshire, England:
It is an elongated suet crust dumpling with a savoury filling at one end and a sweet filling at the other, comprising a main course and dessert in one package.
π = 3.1415926535897932384626433832795028841972
I'm off to eat Humble Pie:
In Samuel Pepys diary on 5th July 1662:
"I having some venison given me a day or two ago, and so I had a shoulder roasted, another baked, and the umbles baked in a pie, and all very well done."
And on 8th July 1663:
"Mrs Turner came in and did bring us an Umble-pie hot out of her oven, extraordinarily good."
π is delightful.
#MissingSirTerryPratchett
P.S. Anyone seen my marbles?
Just an icon picture for today, 3/14/15, the Pi day -π-, remembering Archimedes and the ratio of a circle's circumference to its diameter, commonly approximated as 3.14159. The relation that exists between the diameter and the lenght in a circumference. So, been a little unorthodox I try to do something different from the Pi character and represent it with a greek plate. Do you imagine those beautiful minds calculating all over Athens and making some extraordinary democracy treaties or seeing the stars and marveling about astronomy..? Wonderful. What ancient greeks could make at present with technology and information?.. Another marvel, I suppose. But never know.
Have a great sunday my dear friends!
Mayonga 📐
52 in 2022, #8 my favourite number has got to be pi, with zero (so handy, how did those Romans do without it?) coming in a close second.
And that's a 4, not a 9 -- my decorating skills are non-existent. :-)
The Gang heard it was Pi Day, and they all wanted a piece. But since I didn't prepare to have pie, I thought I could have them each hold a number which is part of the numeric expression of pi.
So they all agreed to this idea that they could each have 'a piece of pi.'
After this photo, I turned and was pelted by the tiny number tiles.
There is a lot of ugliness now in my house. They are still wanting real pie.
14 March 2015
3.14.15 92653
68 years around the sun and I still don't know what I want to be when I grow up!
I hope you know that I appreciate your comments and visits although I may not get back to you quickly but I will try my best.
I’ve been celebrating Pi Day with my daughters for quite a few years, and with this year being a “high precision” Pi Day (at 9:26:53am, the date and time in US ordering correspond to the first 10 digits of π, 3.141592653…), and it being my 10th anniversary at work at a company with “Math” right there in the company name I couldn’t not make a few punny pies. Unfortunately, my girls were off to Boston for the day (learning some elementary programming), so it was just me solo in the kitchen (not that they minded coming home to homemade pies.)
I made 4 pies this year, although 2 aren’t finished just yet (they need to set up overnight before I can put the finishing touches on; I'll probably shoot those tomorrow.) This one is a relatively straightforward blueberry pie, since blueberries were on sale today. I usually like to use ClearJel for fruit pie fillings, but I was fresh out so subbed in corn starch, and the filling is just a bit looser than I like it as a result. Messy slices, still tastes great.
Shot with my Nikon D7000 w/35mm ƒ/1.8 prime, 1/250s @ ƒ/4.8, ISO100. Lit from the left and right with SB-700s (right bounced off a silver umbrella, left shot through a white umbrella), although I didn't make a note of the power settings the right was probably at 1.5x the power of the left or thereabouts. Color finishing in Nik Viveza.
Ingredients
crust for 2-crust pie (use your favorite recipe or a decent store-bought crust; this is a simple 3:2:1 flour:fat:liquid by-weight ratio crust with a little sugar and salt added)
4 c. blueberries (if using frozen, leave them frozen)
5 tbl. corn starch (or 1/4c + 1 tbl. ClearJel)
3/4 c. sugar
1 tbl. lemon zest
1 tbl. lemon juice
2 tbl. butter cut into 1/4" pieces
pinch salt
1 egg, beaten
Directions
Preheat your oven to 375°F with a rack in the lower position. Put a sheet pan on the rack to catch any spillover.
Rinse the drain the blueberries and dry them a bit. Toss with the cornstarch, then add the other ingredients and combine.
Line a pie plate with crust, fill with the blueberry mixture, then top with the other crust and crimp the edges. Cut steam vents in the upper crust, and refrigerate for 10-15 minutes to firm up the crust a bit. Glaze with the beaten egg (you can sprinkle the crust with coarse sugar if you like.)
Bake for 50-60 minutes until you can see the berries bubbling through the steam vents you cut. Cover the edges of the crust with strips of foil about halfway through baking if you don't want them to get too dark (I don't usually bother.) Allow to cool completely to room temperature before slicing to allow the filing to firm up.
Serve with lightly sweetened whipped cream.
Decided to make an apple pie for Pi Day this year. Was hoping to be able to get some decent pictures of it, but ended up bringing it to my in-laws for a last-minute dinner and only had time for a few quick shots before it got whooshed out the door. Went with a square crop because it amused me.
Ingredients
For the crust:
- 12 oz. all purpose flour
- 6 oz. butter (cold), cut into 1/2" cubes
- 2 oz. shortening (cold), cut into pieces
- 2 tbl. sugar
- 1/4 tsp. salt
- 1/4 c. ice water
- 1/4 c. vodka
For the pie filling:
- 8 apples, cored, peeled, and sliced (I used a mix of Empires, Cortlands, Macintoshes, and Gala, because that's what my wife brought back from the store)
- 3/4 c. sugar
- 1/2 c. dried cranberries
- 3 tbl. minced crystallized ginger
- 2 tbl. instant tapioca
- 2 tbl. lemon juice
- 1/2 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp allspice
- 1/4 tsp salt
- zest from 1 lemon
- egg white
Directions
Put flour, sugar, and salt into bowl of a food processor fitted with the metal blade and pulse a few times. Add the cold butter and shortening and pulse a few times, until you have pieces of butter about half the size of a pea. Sprinkle in the cold water and vodka and mix, pressing the dough a bit to 'smear' the butter, just until the dough comes together when pressed. Divide in half, shape each half into a flattened disc about 1 1/2" thick, wrap in plastic wrap and put the the refrigerator until the flour is hydrated and the disc is chilled, about an hour.
Peel, core, and slice your apples, and combine with all the other ingredients except the egg white in a bowl. Preheat oven to 425°F.
Roll one of your dough discs out into a 12" circle with a rolling pin. Use the pin to transfer the dough to a pie pan and press gently into the pan. Fill with the sliced apples. Roll out the other crust as you did the first and transfer to the top. Leaving about 1/2" of dough hanging off the edge of the pie pan, trim the crusts. Fold the 1/2" border under itself on top of the lip of the pan, and pinch to seal. Cut a few small slits for steam to escape. Brush the top of the crust with the egg white and sprinkle on a little more sugar.
Bake at 425°F for 25 minutes, then reduce the temperature to 375°F and continue cooking 30-40 minutes, until the crust is nicely browned and the juices from the apples are bubbling well.
Cool on a wire rack to room temperature (this will let the filling set up.)
Change and chance are constantly in flux, or something...
We're Here at least 3.14% of the time.
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