Now that March is officially upon us, the countdown begins until our favorite food holiday. OK, maybe that would be Thanksgiving, but Pi Day is a pretty close second. March 14 celebrates the math constant π(3.14159…)
and I do.
In fact I was born there; my mother and her mother as well. The 2 of them grew up in a little neighborhood in the heart of Chicago known as Wicker Park. In recent years this has become quite the artistic hotspot with something for every taste and every budget.
I stumbled on this post recently and will share the link here now. A very nice little business of pie boxes in Chicago. I particularly like these very clever packages. Pine boxes to safely take your pie on a picnic or ship to a lucky someone.
I couldn’t tell if they also make the pies to sell, but you can check out their links for yourself and please report back here what you find out!
Get one on Etsy: http://www.etsy.com/shop/piebox
or visit them directly at http://pieboxchicago.tumblr.com/
No excuses! I had my fill of Holiday sweets like cookies and candy (peanut brittle can hang around!) and it’s time to get back to the conversation of PIE!
The American Pie Council® (APC) is the only organization dedicated to preserving America’s pie heritage and promoting America’s love affair with pies. Designed to raise awareness, enjoyment and consumption of pies, the APC offers Amateur, Professional and Commercial Memberships that enable lovers of pie to sink their teeth into sweet annual events like the National Pie Championships®, the Great American Pie Festival® and more; ongoing contests that reap recipes of the month, awards and increased sales; and provide filling reading material like Pie Times! Every tidbit about APC offers morsels of information that’s good to the last crumb. Join today, it’s a piece of pie!
I am sharing this from a post I ran across:
Since its debut in the mid-1600s, pumpkin has become the second most popular pie filling in America (after apple), owing to its place on the Thanksgiving table. Illinois is the largest pumpkin producer—and processor.
- 2 cups canned or fresh pumpkin puree
- 1 tablespoon crystallized ginger
- 1 1/4 cups half-and-half
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2/3 cup (packed) light-brown sugar
- 3 large eggs, lightly beaten
- 2 large egg yolks, lightly beaten
- 1/8 teaspoon ground white pepper (9-inch), chilled
- Sweetened whipped cream (optional)
1. Preheat the oven to 425°F.
2. Process the pumpkin puree in a blender with the ginger and half-and-half until the ginger is smooth, about 4 minutes. Transfer to a bowl; whisk in the next eight ingredients until well blended. Reserve.
3. Place 2 sheets of heavy-duty foil, one on top of the other, directly on the surface of the pie crust. Bake the crust in the lower 2/3 of the oven until golden brown, about 10 minutes. Remove the foil; bake 5 minutes more. Remove shell from oven. Reduce the oven temperature to 350°F.
4. Pour the filling into the pie shell and bake until a knife inserted into the center of the pie comes out clean, about 45 to 60 minutes. Cool on a rack. Serve dolloped with sweetened whipped cream, if desired.
Serves 8. Per serving (without whipped cream): 400 calories, 39g carbohydrates, 8g protein, 25g fat, 185mg cholesterol.
I love that the internet has given us all places to gather and share information with each other. I want to share this blog with everyone:
This is Heidi Swanson’s blog where she writes about recipes that intersect her life and travels. She shares lots of interesting recipes that focus on natural, whole foods. Nice photos too! Visit it when you have a chance.