National Pi Day! Post your recipes…..

 Just a reminder that  March 14 Pi Day!  Every year I look forward to Pi Day.  I always know it is the day when suddenly, I open up my feed reader and see pies, pies everywhere because everyone else remembered. You will want to mark your calenders so you will not forget.  Yep, I’m weird like that, if I don’t mark it down I tend to forget it. For those who still have no idea what I’m talking about, pi  is a Greek letter that stands for the ratio of the circumference of a circle to its diameter. It starts with 3.14 (hence the connection to March 14) and then continues infinitely without repeating. So post your recipes and photos and let’s make pies. It is so much fun to share. But I think I like the eating part of it the best! The Best Ever Pie Crust:

  • 2 1/2 cups flour   ( I like to use pastry flour from the King Arthur Company
  • 1/4 cup cold unsalted butter
  • 3/4 cup frozen Crisco
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon apple cider vinegar
  • 5 to 7 tablespoons water give or take depending on the humidity

combine all dry ingredients ( I like to sift mine at least once ) It makes for a more tender crust                                                                                                                                                                                                                                                                                             Cut butter and Crisco into small pieces and mix quickly into dry ingredients. You are looking for the butter to form pea size pieces and incorporate throughout the mixture. I find working with a pastry cutter makes this job easy. Then I switch over to a fork and start incorporated the wet ingredients. You only want enough moisture to make the flour hold and all come together. If too much moisture is added your crust will be tough. This will make two crusts.



  1. Dot Sherard:

    Few notes before I post the recipe. Don’t look at the ingredients and think it makes a ton, nor that it’s Zucchini. The taste is so different to what you would expect. It is a delicious side dish. Found recipe on food network.

    6 tab. unsalted butter (3/4 stick), plus extra for topping (I just used salted butter)
    1 lb. yellow onions, cut in 1/2 and sliced (3 large)
    2 lbs. zucchini, sliced 1/4″ thick, about 4
    2 tsp. kosher salt
    1 tsp freshly ground black pepper
    1/4 tsp. ground nutmeg
    2 Tab. all-purpose flour
    1 cup hot milk
    3/4 cup bread crumbs (I use Panko)
    3/4 cup grated Gruyere (I sub. Parmesan with tad of cheddar. Swiss is the sub for Gruyere, however)
    Preheat oven to 400*. Melt butter in large, 12-inch pan. Cook onions over low heat for 20 minutes or until tender, but not browned. Add zucchini and cook, covered, for 10 minutes or until tender. Add salt, pepper and nurmeg, stir and cook for 5 more minutes. Stir in flour. Add hot milk and cook over low heat for a few minutes until it makes a sauce, about 2 minutes. Pour mixture into an 8 x 10, greased baking dish. Combine crumbs and cheese; sprinkle on top of mixture. Dot with 1 Tab. butter cut into small bits; bake for 20 minutes or until bubbly and browned.

  2. Dot sherard:

    Chocolate Brownie Dessert
    (this is recipe I tried for St. Pat’s Day – it’s good)

    1 box Brownie Mix (I used Duncan-Hnes – fudge)
    prepare mix as directed BUT substitute Creme de Menthe for WATER. Pour into greased cooking pan.
    1 8 oz. bar cream cheese, softened
    1/4 cup Creme de Menthe
    1 egg
    Blend together until smooth. Place on top of brownie mixture. Using a knife end, swirl the topping into brownie mix. Bake as box directs. Cool. When ready to serve, use an ice cream scoop, place helping into a martini glass, top with scoop of ice cream and fresh, sliced strawberries, drizzle a little chocolate syrup over the top. Good as well as pretty! Of course you can cut the brownies into squares to serve.

  3. Dot Sherard:

    Haven’t tried this recipe, but photo looks wonderful, so what could go wrong with potatoes?
    Preheat oven to 350*. In large pot bring 3 1/2 lbs. Yukon potatoes peeled and cut into 1-inch pieces to a boil. Reduce heat to a rapid simmer, cook until potatoes are tender, about 12 minutes. Drain, return to pot and mash. Add 6 Tab. of unsalted butter; stir until melted. Stir in 1/2 cup each half and half and sour cream, season with coarse salt and ground pepper. Transfer to a shallow, 2 qt. baking dish.

    Stir together 2 Tab. melted butter and 1 Tab. Dijon mustard; add 2 cups fresh breadcrumbs ( I prefer Panko, they are so crisp) and stir until coated. Sprinkle over potatoes and bake until breadcrumbs are golden brown, about 20 minutes. Serves 8

  4. Dot Sherard:

    Folks, t;rying a new dessert for St. Patrick’s Day; will let you know how it comes out. Looks great and a friend has made it and says it’s good. Very easy recipe, almost homemade! More later.

  5. Michelle Emery:

    Theresa’s pies really are the best! Perfect crust every time! Can’t wait for the next “gathering”!

  6. Dot Sherard:

    4 Tabs. unsalted butter
    2 12 oz. pkgs frozen raspberries
    1 cup sugar, divided
    1 1/2 cups all-purpose flour
    2 tsp. baking powder
    1/2 tsp. salt
    1 cup milk
    1 1/2 tsp. vanilla extract
    Vanilla Ice Cream (Optional)
    Place the butter in a 10-inch cast-iron skillet in 350* pre-heated oven, let butter melt. Toss raspberries with 3/4 cup of sugar in large bowl. Sift together flour, baking powder and salt. Stir in milk, vanilla and remaining 1/4 cup sugar. Add, hot melted butter to flour mixture and stir until blended. Pour batter evenly into skillet. Pour berry mixture into center of batter. Bake at 350* for 50 minutes or until top is golden brown and a pick inserted into crust comes out clean. Let stand 10 minutes. Serve with ice cream if desired. Note: may substitute 2 pkgs of mixed berries for raspberries. Take the skillet right to the table for serving! Another hint: I sprayed the sides of pan as crusts puffs and will stick if you don’t move the melted butter around. No need for non-stick pan – I use an old, black skillet, works great!

  7. Dot Sherard:


  8. Linda Liddiard:

    Dot..since we are die-hard Derby fans..I am going to try your recipe..I am sure I can do it if I use Pillsbury ( is that a no-no?) for the crust til I learn!

    • Dot Sherard:

      Linda, goodness knows. I’m not like Theresa, can’t make pie crusts, so the “store bought” frozen crusts are just fine. Enjoy the recipe.

  9. Linda Liddiard:

    I love all these can someone teach me to make crust? LOL..I am terrible at it!

    • Hi Linda, Theresa Bryan here, I make really good pies and have posted my favorite pie crust above. Try it out, you will be surprised how easy it is. I suffered many years not being able to make them, and then one day my mom was visiting and showed me how to do it. I have not made a bad pie since. If you like, when you visit the village, I will show you how it is done.
      Sincerely, Theresa Bryan

      Presidential Cherry Pie Recipe
      Posted by tbryan | Published on March 9, 2012

      In honor of George (of course), the following recipe uses canned, frozen or bottled sour cherries. Canned cherry pie filling is a bright-red, gelatinous substance that bears only faint resemblance to the fruit from which it supposedly springs. Bakers who’ve used sour cherries know they’re well worth the effort. Hopefully your store carries these cherries; they’re a tawny red, rather than neon-colored. Many coops carry individually quick frozen sour cherries, which have a beautiful bright red color and unforgettable flavor. Ingredients One prepared double pie crust or your favorite recipe or 5 to 6 cups sour cherries, packed in water or individually quick frozen 3/4 cup sugar 3/4 teaspoon cinnamon 1/4 cup quick-cooking tapioca or 1/2 cup Pie Filling Enhancer 1 teaspoon almond extract 1/2 teaspoon salt 2 tablespoons butter, optional


      One prepared double pie crust or your favorite recipe or
      5 to 6 cups sour cherries, packed in water or individually quick frozen
      3/4 cup sugar
      3/4 teaspoon cinnamon
      1/4 cup quick-cooking tapioca or 1/2 cup Pie Filling Enhancer
      1 teaspoon almond extract
      1/2 teaspoon salt
      2 tablespoons butter, optional


      1) Divide the dough in half, and roll one half into a 13? circle. Transfer the circle to a 9? pie pan.
      2) Drain the cans of cherries, reserving 2/3 cup of water from one of them. Place the cherries and reserved liquid in a large mixing bowl.
      3) Combine the sugar, cinnamon, and tapioca or Pie Filling Enhancer. Stir this into the cherries until everything is evenly combined.
      4) Stir in the almond extract and salt. If you’re using tapioca, let the filling sit for 20 minutes before using it to fill the pie shell.
      5) Spoon the filling into the pastry-lined pan, and dot with butter, if desired.
      6) Roll out the second crust and place it on top of the filling. Cut a design (two cherries? a hatchet?) into the top to vent steam, and squeeze/seal the top and bottom crusts together, fluting with your fingers or a fork. You may also choose to make a woven lattice crust.
      7) Place the pie on a parchment-lined (to catch any spills) baking sheet, and bake in a preheated 425°F oven for 40 to 45 minutes, until the crust is golden brown and the fruit is bubbling.
      Remove the pie from the oven, and cool it on a rack before slicing, so the filling can set.
      Posted in Entertainment, Recipes | Tagged Entertainment, pies, Recipes | Comments Off
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      • Linda Liddiard:’s my husbands favorite..and we get those sour cherries here in the early about THAT is what I need to learn quick if we move!

  10. DSherard:

    Nope, recipe was given to me many years ago by a friend, who has since passed away, on a scrap of paper! Thought with Ky. Derby coming soon folks might wish to try this pie. Have a Berry Pie recipe that is cooked in a cast iron skillet – you use frozen berries, that I’ll share soon.

  11. Beth Emmons:

    Before moving to SLV, we lived in California but subscribed to Southern Living Magazine. Last July, I found this recipe there from one of SLV’s residents, Ellen Cook. It is quite yummy!

    Spiced Peach-Carrot Bread

    This recipe won first place in the side-dish category in South Carolina’s 2009 Annual Peach-Off contest. Ellen J. Cook, McCormick, South Carolina, Southern Living
    JULY 2011

    YIELD: Makes 1 loaf
    HANDS-ON:15 Minutes
    TOTAL:2 Hours, 50 Minutes
    COURSE: Breads


    3/4 cup chopped pecans
    2 1/2 cups all-purpose flour
    1 cup sugar
    1 teaspoon ground cinnamon
    3/4 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1/4 teaspoon ground nutmeg
    1 1/2 cups peeled and chopped fresh, ripe peaches
    3/4 cup freshly grated carrots
    2/3 cup vegetable oil
    1/2 cup milk
    2 large eggs, lightly beaten


    1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 15 minutes.

    Stir together flour and next 6 ingredients in a large bowl; add peaches, next 4 ingredients, and toasted pecans, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased 9- x 5-inch loaf pan.

    3. Bake at 350° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).


    • Here goes:
      Derby Pie
      1 stick butter
      1 cup sugar
      1/2 cup all-purpose flour
      2 eggs beaten
      1 tsp. vanilla
      6 ozs. chocolate chips
      1 cup chopped pecans or walnuts
      1 9″ pie shell
      Combine all ingredients and mix with fork. Bake in pie crust at 350* for 35 – 40 minutes or until brown on top. Serve with ice cream or whipped topping.

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