By far, the most exciting part of middle school math was the hallowed day of March the 14th, when the algebra and pre-algebra teachers would band together to celebrate Pi Day. If you weren’t part of this jubilant festival and have no idea what I’m talking about, essentially this was the day when math instructors everywhere could put on their cool caps and ply students to calculate equations game show-style in the hopes of winning a Little Debbie confection (or a cafeteria turnover, though that hardly felt like a prize).
3/14 was the perfect opportunity to honor that neverending number starting with 3.14, and I was all too happy to reap the sugary rewards. This was seriously one of the few days I showed a genuine interest in math. #realtalk
This year, no matter what age you are, why not take a moment to host your own unabashedly geeky fiesta? Honor your inner sweets lover, your inner math nerd, and most importantly, your inner kid, who could take something as simple as scoring a 50-cent apple handpie for free into a day-making event.
This weekend, host a Pi Day party. Invite everyone to bring a pie, or a drink to wash it down with. Head-to-head math equation showdown optional, but highly encouraged.
We have just the pie to serve with it, too:
(The Famous, Five-Star, Reviewed-6,000+-Times Recipe, adapted to make mini-pies)
- 2 premade refridgerated pie crusts
- 4 Granny Smith apples, peeled, cored and diced
- 1/2 stick unsalted butter
- 4 teaspoons flour
- 1/8 cup water
- 1/4 cup white sugar
- 1/4 cup packed brown sugar
- Preheat the oven to 425 degrees F. Roll out the pie crust. Use a biscuit cutter or trace the bottom of a cup with a knife to create pie pie crusts. Put one in the bottom of each muffin tin. The crust should be just a little larger than the muffin tin, so it curls over the edge slightly. Fill each muffin cup with diced apples, letting them mound up slightly.
- Take the remaining crust and cut into thin strips. Weave them like a lattice crust atop each mini pie. Crimp the edges to get a good seal on each one. Set aside.
- Melt the butter in a saucepan over medium heat. Stir in the flour, creating a paste, then add the water and sugars. Turn the heat to high and bring the mixture to a boil. Once it starts boiling, reduce the heat to a simmer and let cook for 3-5 minutes, or until the sauce has thickened. Remove from the heat.
- Gently pour a little sauce into each cup, so the apples and lattice are coated, without letting the mixture overflow. (If it's easier, use a ladle or tablespoon for more controlled pours.) Once each one is filled, place it in the oven to cook for 10 minutes, then reduce the temperature to 350 degrees and cook for an additional 13-15 minutes, or until the crust is lightly golden brown. Let cool before serving.