- Posted March 8, 2012 by
Team iReport featured this story
This iReport is part of an assignment:
Pi Day pie-off
- Jareen, CNN iReport producer
I settled on π(pi)neapple, which not only conveniently has the appropriate sound in the beginning, but also comes in a perfect-for-pi-day circular shape. After peeling, slicing, and coring the pineapple, I used a coffee can to cut each slice into an accurate circular shape. We then laid a string across the diameter of each slice, cutting it to fit, used the string to measure around the circumference of the circle, cutting the circle in a wedge at each end of the string, continuing until left with the .14. For illustrative purposes, we slid a thin slice of rhubarb between the three large sections, and one slightly bigger piece to represent the fraction (even though, technically, that should be pineapple, as it's still a part of pi.)
The pie was made as follows:
4 stalks of rhubarb, cut in about 1 inch pieces
2 fresh pineapples, peeled and cored
1/2 cup demerara sugar
3/4 cup vanilla sugar
3 tablespoons quick tapioca
1 piecrust pastry
Sugar for garnish
Line your baking dish with your piecrust, leaving enough overhang to crimp later. Slice 3-6 thin rounds of pineapple to garnish (see introduction) depending on the diameter of your pie plate.
Cut the remaining pineapples into 1 inch chunks, reserving about 1/4-1/3 of one pineapple. Mix the rhubarb, sugar, and pineapple chunks in a bowl to make sure they're thoroughly combined. Add the tapioca and pour into piecrust.
Put the reserved pineapple in the blender, blend smooth and pour over the pie, thoroughly coating the filling.
Place your garnish on the top, sprinkling liberally with sugar. Crimp the piecrust edge decoratively.
Bake in a 350 degree oven for 45-50 minutes, or until the filling is bubbly. Cool thoroughly and enjoy.