Pi Day is delicious

Happy belated Pi Day by the way. Surprisingly, most of my friends didn't know about pie day until we came along. Growing up a proud math nerd, I find this disconcerting. Then again, I am the girl who still knows the 70 digits of pie she memorized in middle-school homeroom.

We did make a pie, but didn't have a camera, so the pictures and less than ideal. The intent was blueberry pie, but we misread the random recipe online on Matt's droid and got 3 cups frozen bloops instead of 6. So it turned into a blueberry-apple pie. Bloople pie. Berry pies always seem to run, so I grated one of the apples with the skin on to increase the pectin.

Bloople Pie

• Your favorite double-pie crust recipe
• 3 apples of baking inclination
• 3 cups frozen blueberries
• 3/4 cup sugar
• 1/4 cup flour
  
• 2 tsp orange zest
• 2 Tbsp orange juice
• 2 tsp cinammon

1. Make your pie crust dough first and divide into two balls. Let it sit in the fridge for at least 3 hours.
2. Grate one of the apples, skin on into a bowl. Peel and dice the other two.
   
3. Add the rest of the ingredients and mix. Let is sit in the bowl until your crust is ready
   
4. When your crust dough has been sitting in the fridge for a while, roll the bottom part out and put into the pie pan. Roll out the top crust too while you're at it.
5. Put the filling into the crust, and top with the top crust. Crimp the edges together to minimize the leakage of tasty filling juice. And to make it pretty.
6. Cover the crust edges with foil and bake at 375 for 40 minutes. Remove the foil and bake another 20.
   
7. Cool completely before eating unless you want runny pie juice everywhere. Maybe you do.
   

Forgive the crappy mobile phone photos