I've got to tell you, I'm a pie girl. The kind who gets excited about #Pi Day (3-14, for anyone who's not a math geek or Big Bang Theory nerd).
So I couldn't resist pulling together 8 pies for Pi Day 2015, featuring sweet and savory pies from Cooking with Mamma C, plus some other beauties I've been dying to make.
And come July, when blueberries are in season, it's mandatory that I make this pie at least twice. I can't wait!
While we're talking about delicious fruit pies, I have to tell you that Annie's Concord Grape Pie on Ciao Chow Bambina is on my must-try list. With all the wine-making going on around here, this pie needs to happen. It's already special to me, though, because it's the recipe that helped me discover her blog and find my soul sister.
Let's take a savory detour for a moment. With Easter just around the corner, I have to mention Mom's Spinach-Ricotta Pie. It's a masterpiece and still one of the most special recipes on Cooking with Mamma C. You owe it to yourself to try it at least once.
If you love lemon desserts, you've got to check out Brown Eyed Baker's Sky-High Lemon Meringue Pie Bars. Wow! I've had lemon meringue pie on my bucket list for a decade. The only thing stopping me is figuring out whether I should buy a kitchen torch or try to bake the meringue. What do you think?
I'd better make a decision soon, because I'm not going to be satisfied until I've tried Jen's Caramel Sweet Potato Pie on Baked by an Introvert. I'm drooling over here.
Oh, hey there, Coconut Cream Pie Cups! I made a prediction in January that this would be my favorite dessert of 2015 on Cooking with Mamma C. It's still early, but it's looking good. We'll have to see, won't we?
Then, there's Grandbaby Cakes' Raspberry S'more Pie. What?! Did somebody say chocolate cream filling and homemade marshmallow fluff? I can't wait for Jocelyn's cookbook.
OK, let's settle down now, kids. It's time to come off our sugar high and remember the ease of this no-roll pastry crust in this divine Savory Onion Pie. All we have to do is add a bit of sugar to the crust, and we can use it for all kinds of sweet pies... 🙂
Happy #Pi Day, my friends!