Mmmmmm pi. Inexplicably, this is not a paid holiday at NCSE, but we do consume copious volumes of pie (including pizza), so it all works out.
My contribution is strawberry-rhubarb. King of pies. Discuss your favorite pie, pi, or pie-blogging in the comments.
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I agree on strawberry-rhubarb, and especially my grandmother's strawberry-rhubarb custard pie. Half fill a pie crust with your strawberry-rhubarb mix and then pour a custard filling over the top, then bake until custard is done. The combination of sweet-tart with creamy-rich is awesome.
Another goody from my family's traditions is the Pennsylvania Dutch "Schnockaschtettle" -- one of the family of molasses crumb pies that includes "shoo-fly pie," but this one comes out less gooey and more chewy. You can even pick up a piece in your hand and eat it like coffee cake for breakfast.
Strawberry-rhubarb is good, but I like my rhubarb-cream better. It's like the strawberry-rhubarb custard above, but without the strawberrys. Which means you can cook it a little longer and the rhubarb melts in your mouth while the custard adds the sweetness and creamy-richness.
My favorite pie, however, is only available for a couple weeks a year when the northern spy apples are ripe in late October early November.
There is no better apple pie than a spy pie.
Now my mouth is watering....
Last summer I tasted the best peach pie ever, made by a friend, not me. It had a dusting of cinnamon which enhances almost anything. I hate to show my ignorance, but why is this Pi day?
It just dawned on me. It's 3.14.
Favorite pie to eat: Lemon meringue. Specifically, Genie's.
Favorite pie to make: Derby. Easy yet impressive. Plus, it has both chocolate and alcohol.
That is one luscious looking pie. Makes me drool for a taste. I love fruit pies; strawberry rhubarb, strawberry, sour cherry, blueberry or tart apple, but only if they're made from really flavorful varieties of fresh picked fruit. I've got a three month wait for our season to begin.