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    Posted March 8, 2012 by
    HaysQuips
    Location
    Evanston, Illinois
    Assignment
    Assignment
    This iReport is part of an assignment:
    Pi Day pie-off

    More from HaysQuips

    πneapple-rhubarb pie

     

    CNN PRODUCER NOTE     HaysQuips says she creates pi inspired pies every March for the past few years, and considers herself a math appreciator. "I'm not particularly good at math. However, I do love to cook, and I'm learning that cooking is really a system of applied mathematics."
    - Jareen, CNN iReport producer

    Pi day is the closest thing to a religious holiday that our family celebrates. To me, pi epitomizes what it means to be human: one day, thousands or maybe even millions of years ago, some caveman took a stick and spun it in the sand to make a circle...and realized there was a relationship between the length of the stick and the circle he drew. We've used this simple understanding to build pyramids and skyscrapers, and to calculate volume and velocity. We all know what pi does, but often forget what pi means - so I decided our pi celebration pies would not only be delicius, but illustrate the meaning behind the digits of pi.

    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.
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