Pi Day pie #1: End-of-winter fruit pie.

It's not Pi Day yet, but there's no reason to believe my first pie will be the one that hits the target. So, here's my opener in anticipation of March 14th, a dried cherry/dried apricot/apple pie in a nut crust. I'm calling it an end-of-winter fruit pie because it's made with what I have on hand as I wait for spring, summer, and fresh stone-fruits to arrive.

i-259a5cabbd6b14e48d3f7e72488d94d2-DriedFruitPi2.jpg

The recipe follows.

Filling:

1 cup dried Montmorency cherries
1 cup dried apricots, chopped
1/2 cup Amaretto (or substitute 1/2 c. apple juice or orange juice)

Let the dried fruit soak in the Amaretto (or juice) for a few hours.

2 Granny Smith apples, peeled and sliced
1/2 teaspoon ground cardomom
3 tablespoons brown sugar
2 tablespoons tapioca (or flour)

Mix together then add to dried fruit mixture. Toss and let stand for 15 minutes.

Crust:

In a food processor, grind:

1 cup almonds
1 cup rolled oats

Pulse in:

1 cup whole wheat pastry flour
2 tablespoons brown sugar
1/2 teaspoon salt

Add 6 tablespoons cold butter and pulse until mixture resembles coarse meal.

Gradually add about 1/3 cup very cold water, pulsing, until mixture starts to hang together. Spread evenly into 9 inch pie pan, patting crumbs down into a pie crust shape.

i-2b104d00db511cb434ae41998e16a133-DriedFruitPi1.jpg

Put filling into crust and bake at 300 oF for 25-35 minutes, until edges of crust are lightly browned and fruit filling is soft.

We'll be enjoying this with vanilla ice cream or whipped cream, depending on how the vote goes.

More like this

3.141592...om nom nom nom! Behold! Mrs. Pontiff's entry into the Scienceblogs pi day pie contest, variously known as "Spicy Brittle Bacon Chocolate Pie", "Spicy Pi Bacon Squared", or "Bacon brittle...om nom nom nom nom!" (On the March 14, a poll will open on scienceblogs for the pi contest. Then…
Here are the rest of the recipes for dishes that I'm making for Thanksgiving this year (with the exception of pumpkin pie -- I'm still shopping for a pumpkin pie recipe). I'll mention here (and should have mentioned in the previous post that all the measurements here are U.S. quantities (cups,…
Of all the Pi Day pies I have offered to you here, I'm pretty sure this one is my favorite. It has a fabulous mix of flavors (sparingly sweet chocolate, almonds, a hint of cinnamon) and textures (creamy custard in a crisp meringue shell). And, since people have been telling be that pi are squared…
Longtime readers of this blog may remember last year's orgy of pies on the run-up to Pi Day (March 14th, or 3-14). This March at Casa Free-Ride, there's been less pie making, in large part due to the fact that I'm no longer on sabbatical (either from my job or from coaching soccer). But the bake-…

You want both whipped cream and ice cream.
And you want a bit of nutmeg on top of the whipped cream.

ZOMG Chef Janet! That pie makes my heart skip beats. The freshmade brownie I'm right now stuffing down my PIEhole just seems so inadequate! what the hell was I thinking? back to the grocery store I go...

Success!
I left out the cherries. I switched out the apricots with chopped up dried mango. and OMG, nom nom nom. Peach ice cream was the topper. My chops have been licked.