3.14 , Pi or PIE DAY!!

OK I am NOT a mathematician. I am actually very bad at math and never enjoyed it at all. But I am someone who will always take an excuse to eat something scrumptious. Last week I was introduced, by a math teacher, about Pi day. The date being March 14th..... 3.14 =pi Again I have little memory of what is special about pi the number but I do remember it is a number that goes on and on and on and on and you get my point. But if I would have been in this math teachers class I probably would have remembered Pi day because apparently that is the day you eat pie! Though another memory reminds me that (pi)R squared but I never understood that reasoning because all my pies are round! But whatever shape they are, Any excuse to eat pie is good enough for me!

Since we have no fresh peaches in Galena this time of year...(come to think of it we NEVER have fresh peaches here in Galena. hehehe) I had lots of recipes for fresh peach pie, but had none for canned peaches. And if you have ever made a pie with canned peaches you would probably know that the juiciness of canned can cause issues for pie. But I created a recipe of my own. Here is my delicious peach pie recipe from scratch and can to celebrate Pi day for all of you mathematicians or non mathematicians, any excuse to eat pie!

Tabbylicious Peach Pie =)
For Pie crust:
2 cups flour
1 tsp salt
1 tsp cinnamon
3TBSP sugar
1/2 cup oil
5 TBSP water( I use a little more if it is very crumbly)
Mix well. This makes enough for 2 crusts. Roll out between two sheets of wax paper. Place one crust in pie pan. save the other and roll out and use for top. Lattice across or cut out with shapes and use them for the top of pie.

For Pie:
2 cans(30 oz) Peaches. Drain off juice in strainer very well.
1/2 cup brown sugar
1/2 cup sugar
2 TBSP Tapioca
4 TBSP cornstarch
1/2 tsp cinnamon
1/2 tsp nutmeg

Mix together the sugars, spices, tapioca and cornstarch. then mix in peaches. Mix well and pour into pie crust. Use second pie crust to put over top. Bake till pie crust is golden brown. Let set for about 15 minutes or more to make it easier to cut. When hot it is very hard to cut.

- I used a cool shamrock leaf cutter and cut out shapes and covered the top of the pie. Leave spaces between to allow pie to vent.

It was so cute! But it was eaten so fast I didn't have a chance to take a picture. Guess I will have to make it again and get a picture!=)Any excuse to eat pie right!!