Sine Cosine! Cosine Sine! 3.14159! March 14th isn’t a national holiday, but how fun would it be if it were?! I love nerdy celebratory days, like Star Wars Day (May the 4th) and Talk Like a Pirate Day (September 19th). I am particularly fond of Pi Day, as it is a great opportunity to inspire interest in math and can even inspire creativity in the culinary arts.
In the midst of preparing to move, I did not create my own pie to celebrate the day (I did HAVE a pie, I just didn’t make it myself). But I would like to share some of my favorite Pie-themed recipes. I have not perfected, or even practiced making my own pie crusts at this time, so I’ve used store bought pie crusts for my recipes. These recipes aren’t necessarily the best choices for weight loss, but I can ascertain that the homemade versions of these treats are better than store bought versions.
Chicken Pot Pie
- 2 9-inch pie crusts
- 2 stalks of celery
- 3 carrots
- 1 medium-small onion
- 1 large potato
- 2 cups diced chicken (or chick’n product if wanting a vegetarian option)
- 1 batch cream of mushroom soup (can use store bought can, or make your own)
- one package mushrooms, finely chopped/diced with ninja
- 3/4 -1 cup almond milk
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp fresh minced garlic
- 1-3 tbsp corn starch
- Preheat oven to 325 degrees. Spray or grease a 9 inch pie pan or round baking sheet. Place one pie crust along the bottom of pan. Crinkle edges to make crust fit along ridge of pan.
- Make batch of cream or mushroom soup (if using homemade recipe)
- Layer vegetables and chicken on top of bottom layer of pie crust.
- Carefully pour mushroom soup over veggies and chicken and carefully stir/mix together.
- Place second pie crust over veggies and chicken. Pinch the edges together with the bottom layer pie crust edges. Using a knife, cut small vents into top layer pie crust.
- Bake in oven for 45 minutes to 1 hour (or, as I usually use for time reference, until the smell is irresistibly taking over your kitchen)
Apple Pie Filling
- 2 medium apples, diced
- 1/2 cup honey
- 2 tsp pumpkin pie spice
- 1/4 cup almond milk
- 1 tsp vanilla
- 2 tbsp corn starch
- Mix together all ingredients except corn starch in a medium saucepan over medium heat.
- Slowly add corn starch until consistency is thick and creamy
- Add to pie crust or cobbler, or use as ice cream topper.
Breakfast Quiche
- 1 9-inch pie crust
- 9 farm fresh eggs
- 1/2 cup almond milk
- 1 container goat milk cheese
- 1 large potato, diced
- 1 tsp salt
- 5 slices bacon (vegan bacon works just as well), cut into small bits
- Preheat oven to 325 degrees. Spray or grease an 9-inch pie or circular baking pan. Spread the pie crust along the bottom of the pan, crinkling the edges to fit along the ridge of pan.
- Mix eggs and milk in a bowl, whisking together
- Place potato on top of pie crust. Pour egg bowl over potatoes. Sprinkle container of goat cheese over quiche, then salt, and bacon.
- Place quiche in oven for 45 minutes or until delicious smell envelops your living space. Let sit out of oven for a few minutes.
Pork Chop Cobbler
- 4 cuts of lean pork chops
- Homemade apple pie filling
- 1 package of stuffing, prepared according to directions
- Preheat oven to 350 degrees. Oil a glass baking dish.
- Prepare pork chops in a skillet over medium heat until just done.
- Spread apple pie filling along bottom of baking dish. Place pork chops over filling. Spoon stuffing over pork chops.
- Cover dish with foil and cook for 35 minutes. Uncover and finish cooking for 20 minutes.