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Tomorrow, 3/14/15 at 9:26 a.m., a fun little contest will pop up on my Sharon Short Author Facebook page.
I hope you'll pop on over to check it out. It's just a fun little celebration of Pi(e) day, because what's better than pie and a good pun?
WHAT? No PIE?
I discovered this postcard last fall in a quirky secondhand shop in Athens, Ohio while visiting our daughter. Though the postcard made me laugh out loud, I certainly related to the horror the poor cat clearly feels at the prospect of "no pie." So, I bought the postcard, and it now resides on our fridge.
Of course, the postcard is a whimsical play on the familiar nursery rhyme:
Three little kittens they lost their mittens, And they began to cry,
Oh, mother dear, we sadly fear
Our mittens we have lost.
What! lost your mittens, you naughty kittens! Then you shall have no pie.
Mee-ow, mee-ow, mee-ow.
No, you shall have no pie.
No wonder that poor kitten looks so horrified. Forget the mittens. Where's the pie?!?
Of course, as with all nursery rhymes, this one has quite the history and deeper meaning. This Wikipedia entry gives a nice overview.
So, why do I love pie so much? Besides the fact a well-made pie is tasty? Here are just a few reasons why I love to make (and share, and eat) pie... why, indeed, I think pie is magical:
This is an easy and tasty winter variation on the summer classic, cherry pie.
I made it for Thanksgiving this year (alongside pumpkin and pecan) and I will definitely make it in the next few weeks. It's great with or without whipped cream, and the leftovers are excellent for breakfast!
Your favorite 2 crust pie pastry
1 can (21 oz.) cherry pie filing
1 can (14 oz.) whole-berry cranberry sauce
1/4 cup sugar
3 Tbsp. quick-cooking tapioca (get it in the baking aisle)
1 tsp. lemon juice
1/4 teaspoon ground cinnamon
2 Tbsp. butter
1. In a large bowl , combine the pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon. Let stand for 15 minutes.
2. Line 9-inch pie plate with a bottom pastry; add filling. Dot with butter. Make lattice top crust, or a whole top crust with cut outs. Place on top of pie; trim, seal and crimp edges.
3. Bake at 400-degrees for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
...is a novelist, columnist, workshop director, instructor, and a pie enthusiast. As such, she blogs about the literary life, life in general, and pie. Definitely, pie.