3.14 Squared = Delicious
Here we go with pie(or pi), the culinary magic number that always equals delicious. I made a square pie. I did this for two reasons. First I knew that there would be more guests at the dinner than an average round pie would accommodate, second, and really foremost, I wanted to have a deep-dish pie. The crust was made using flour from Fehringer Farms in Sydney Nebraska, this is a superior, as close to Fort Collins as I could find (a mere 144 miles), organic whole wheat flour, all natural mined salt which was not refined, and Challenge brand butter, which is the only butter at the market that states that it contains no artificial growth hormones, these are the simple makings that are the backbone of any pie, you must have good crust, handle it lightly, you must have good crust. This crust, so pure, was filled with Braeburn apples, which are a touch sweet, chopped dried apricots, currants, and the juice and zest of one lemon. The spices were a combination of Vietnamese cinnamon(which is a sweeter fuller cinnamon, freshly grated nutmeg(grate it freshly), freshly grated ginger, and natural salt. All of this was rolled around with a bit of pure cane sugar, and voila!!.. a pie that went tumbling along to the sweet, citrus, and lighthearted notes of this delightfully sunny beer.