Happy Birthday to you,

Happy Birthday to you,

Happy Birthday dear *Erin*

Happy Birthday to you!

…and many more!…

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# Month: March 2010

# Happy Birthday Erin!

# Pie Winners!

# ScienceBlogger Pies!

# Eyes on the Pies

# A Pie in the Sky

# What’s this? Pies?

# Happy Pi Day! And More Pie

Editor's Posts from ScienceBlogs, 2009-2017

Happy Birthday to you,

Happy Birthday to you,

Happy Birthday dear *Erin*

Happy Birthday to you!

…and many more!…

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Whoever coined the phrase “easy as pie” probably never had to cut 100 tiny digits out of crust. But hard work has paid off for Claudette, whose **100-Digit-Pie** is the winner of the 2^{nd} Annual Pi Day Pie Bakeoff! Congratulations, Claudette, you just won $314.16! And although rounding to the nearest cent pains us, the Treasury has not responded to our request to print up some π-dollar bills.

The winner.

Honorable mentions go to Aimee Schiwal, Stephanie Paterson, Brownie, and Joan Cook, whose **Area 51 Pie**, ** Blueberry Cherry Pi Pie**, **Pie R-squared (Raspberry Rhubarb)** and same named **pi(e) (a)r(e) square(d)** were chosen as the Judges’ Pick, Most Photogenic, and Best Concept Pies (in a tie). Congratulations, you all will be receiving Simple as 3.141592 t-shirts from * mental_floss*.

Judges’ Pick **Area 51 Pie** by Aimee Schiwal.

Most Photogenic **Blueberry Cherry Pi Pie** by Stephanie Paterson.

Best Concept **Pie R-squared (Raspberry Rhubarb)** by Brownie.

Best Concept Pie-Tier ** pi(e) (a)r(e) square(d)** by Joan Cook.

Many thanks to our our amazing co-host and co-sponsor Serious Eats, to everyone who submitted a pie (because **they were all incredible**), and to everyone who upheld democracy by voting for their favorite. Any day is a good day for baked goods and irrational numbers, but as we’ve shown, March 14 is something special.

If coming back for seconds is indulgent, then this eighth helping of Pi Day Pies makes us pure hedonists. But hey, the dessert table is the new water cooler.

First, Travis Saunders and his girlfriend cobbled together their own entry on Obesity Panacea, a vegetarian **Raspberry Pie** that uses agar instead of gelatin. With apple juice, maple syrup, almonds, and oatmeal, this pie looks healthy as well as delicious.

On Adventures in Ethics and Science, Janet Stemwedel offers another vegetarian pie that combines “rich chocolate, tart cherries, and almonds.” Mind the parentheses in the **Chocolate Almond Cherry (Tofu) Pie** to achieve your desired texture.

Joanna Pool made two pies on The USA Science and Engineering Festival blog, including the **Irrationally Good Chocolate and Basil Pie** from a recipe on hogwash. The other pie was—try not to cringe—a vinegar pie. She says it turned out well, but we’ll just take her word for it.

Josh Rosenau rallied a panoply of pies on Thoughts from Kansas, writing “rhubarb pie is the king of pies, with rhubarb-strawberry the queen. Apple pie is the president, a leader but never an aristocrat.” This **Tarte Tatin** is simply stunning.

James Hrynyshyn opts for the so-called queen of pies with his metrically-measured **Strawbarb Pi**. He even serves it up on a Pi Plate that takes Pi to nearly 100 digits. Simplicity and complexity side by side.

Vince LiCata teams up with his son on to construct the ambitious **Chocolate Pudding Meringue Pi Pi Pie**, but warns it “may be frightening to children or people who know how to make pies.” Our arteries are alarmed, but our tongues are gung-ho.

And finally Pamela Ronald serves up a savory option on Tomorrow’s Table with her **Swiss Chard-Gruyere Pie**. The greens are fresh from her garden, and combined with eggs, milk, and cheese, and crust, look utterly delicious.

And that’s it! If we somehow missed your pie, let us know and we’ll find room for one more.

Like Little Jack Horner, we at ScienceBlogs are not above sitting in a corner and sticking our thumbs into pies. Which is why we’re not allowed to have pies in the office. Plums are all fine and dandy, but what else we could pull out of these amazing creations?

Domestigoth gets creative with the **Citric Acid in your Eye Pi**, incorporating a chocolate crumble crust, delicious citrus custard, and some semi-sweet double bonds. Yes, that’s right, chemistry. In a Pi Day pie. It smarts so good.

Team Kellon applies brute force with the **Method of Exhaustion Chocolate Pi(e)**. Hey Archimedes, how many polygons does it take to approximate the area of a circle? When whipped cream is involved, we won’t settle for close enough.

Laurel turns her **Peeple’s Pie** into a diorama, with placid blueberry waters, majestic meringue peaks, and a flock of Peeps that unlike real waterfowl won’t fly away when you creep up on them with a fork and knife.

Using pi, Aimee Schiwal calculated that a circle with an area of 51″ has a diameter of 8.05824. Which means she gets to name her pie **Area 51**! Even an alien would dig this Neapolitanesque layering of chocolate mousse, strawberry ice cream, and vanilla whip.

Erica on Butternuts made a **French Almond and Apricot Pie**, which looks a bit like a sunflower. She raves, “it may be the best pie I’ve ever had – I’m serious.” We don’t doubt her—if looks could kill, this pie would have us all pushing daisies.

We’re running out of pie references to use here, so bear with us.

In this post we have a Chicken Tikka Masala pie from Duchess Shiraz, a classic Apple Pi pie from Kate Gaudry, a Stuffed Mac & Cheese Pie with 4-Herb Crust and an Avocado’s Number Pie from Veronica Vadakan, and a Cookie Cake Pie (**WHAT!**) from Dorothy Nguyen.

Duchess Shiraz of the Duchy of Domesticity blog went the savory route with her **Chicken Tikka Masala** pie. With ginger, garlic, cilantro, garam masala, chili powder, turmeric and more, this pie promises to be long on flavor, short on time in existence.

Kate Gaudry stuck with a tried and true recipe for her pie entry, baking Granny Smith apples into a perfectly golden, pi-decorated crust. If you don’t like this **Apple Pi** pie, you must be Canadian.

Veronica Vadakan of the blog Tiny Sandwiches loves Pi Day so much she sent us two pies! We want to show you the **Stuffed Mac & Cheese Pie With 4-Herb Crust** first so we can try to forget that we’re not eating it right now and move on with our lives. Apparently this one was submitted to the PDX Pie-Off last year and lost to some Moroccan thingy or other.

Portland, seriously? What is wrong with you?

Veronica also made this **Avocado’s Number pie**, with a gingersnap crust, coconut milk, lime, and of course avocados. She writes, “you can judge for yourself if Amedeo Avogadro would tuck into a slice himself.” Well, given that Amedeo Avogadro was a widely known opponent of avocados who cursed their existence with his dying breath…probably not.

However, *we* will still eat it.

Dorothy Nguyen of the Kitchen Koala is lucky that her **Cookie Cake Pie** isn’t called the Cookie Pie cake or the Pie Cake Cookie, or we would have to disqualify it. But since it self-identifies (for the most part) as pie, we’re on board with it.

Cookie Cake pie sometimes has trouble deciding what checkbox to select.

Forget the chase, let’s cut to the filling.

Inspired by *Harold and Maude*, Matthew Rowley searched high and low for a **Ginger Pie** recipe before putting one together himself. Like the film, this custardy creation brings together young ginger and aged rum, but unlike the film, nobody has to die.

If you already had pie for dinner, go ahead and have this savory **Chicken, Leek, and Mushroom Cobbler** for dessert. The recipe calls for dry cider and dry sherry, and while cooking turns all that fun into flavor, we won’t tell if you sample the ingredients.

Shelley mixes things up with the **Haw Berry Kumquat Pie**, using Beijing Haw berries and, you guessed it, kumquats. The result is a “tart, sweet, and citrus-y” pie with a “fragrant almond crust.” Check out the full recipe and learn more about the significance of these fruits.

Donna Currie works eight digits of Pi into her recipe, calling for “3 kinds of fruit, 1 basic pie crust recipe, 4 ingredients in the crumb topping, 1 nutty ingredient,” etc. The resulting **3.1415926 Pie** looks very colorful and well-rounded.

Don’t worry, there’s more where these came from.

Well, it is finally Pi Day—mathematicians and scientists rejoice!

The number of pies in our inbox doubled overnight, and we woke up to a virtual bakery’s worth of pastries. What did we find? We’ll have to break it into two posts…

In the first we have Stephanie Patterson’s Corned Beef Hash pie and Blueberry Cherry Pi pie, Joan Cook’s Pi(es) (a)r(e) square(d), Brownie’s Raspberry Rhubarb pie (another take on r^{2}, and Jason Goldman’s Bacon and Chocolate Mousse Fibonacci pie.

You want pictures? We have pictures.

Stephanie Patterson hedged her bets and sent us both a savory pie and a dessert pie. The first is a **Corned Beef Hash pie**, and we think Stephanie is smart—she’s clearly chosen a recipe that can do double duty for both Pi Day and upcoming St. Patrick’s Day. Her second pie, a **Blueberry Cherry Pi pie**, looks like it belongs on the cover of Martha Stewart for Mathy People magazine. It also uses vodka in the crust-making process…anyone care to explain the science behind that?

Beefy.

Berry-y

Next up is Joan Cook’s cleverly titled **Pi(es) (a)r(e) Square(d)** pie. The recipe for this beauty is posted on her blog Linguina, where she also reveals that some *other* office—meaning not the ScienceBlogs or Serious Eats offices—got to enjoy this pie in person. Lucky ducks.

With a different take on the “pi r squared” theme, we have Brownie’s **Raspberry Rhubarb** pie. As Brownie explains on her blog Blondie and Brownie, “the area of this particular pie is approximately 70.88 inches and the r-squared so happens to be *raspberry* and *rhubarb*.”

The area of this pie would be quickly reduced to zero if we got our hands on it.

The last pie in this post is Jason Goldman’s **Bacon and Chocolate Mousse Fibonacci pie**. To learn how Jason’s pie was envisioned, you must read the post on his blog The Thoughtful Animal, in which he and ScienceBlogger Scicurious debate the merits of combining chocolate and bacon. Last year, voters chose Dave Bacon’s Spicy Pi Bacon Squared as the winner of the Pi Day Bake-Off. Could a bacon chocolate pie take first place again this year? Are our readers bacon loyalists? We shall see.