Berry Crumb Pie for Pi Day [Recipe]

It’s Pi day! Get it? March 14 – 3.14? No? Hmm.

Moving on. Pie is one of my boyfriend’s favorite desserts so what better way to celebrate Pi day than to bake him a pie? Regardless of what he might say, I am not good at making pies and often wonder why his favorite dessert couldn’t be something like brownies – a dish that I can knock out of the park.

But being that I love him, this is the 3rd pie that I’ve made for 2017. The first was a lovely berry pie with blueberries, raspberries, blackberries, and strawberries. The second was a lemon meringue pie (using fresh meyer lemons) that nearly kicked my butt.

That lemon meringue pie was a mess. My meringue fell, twice, because I got distracted when I dumped out half of my pie as I tried to readjust it in the oven (note to self: always place your pie on top of a baking sheet). I threw a hissy fit, threatened to the pie in the trash, but still continued to cook it. I never tried the pie but Robb said it was delicious.

I went simple with this pie. I have a freezer full of frozen fruit that I need to start utilizing so I decided to make him another berry pie (which I think is his favorite kind of pie) with a crumb topping. I ended up going with a mixture of red currents, strawberries, and blueberries.

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Berry Crumb Pie

  • 1 (9 inch) unbaked pie shell

Filling

  • 4 cups of thawed berries (drain some of the juice if necessary)
  • ¾ cup sugar (I used Florida Crystals Organic Pure Cane Sugar)
  • 5 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • Pinch of salt

Topping

  • ⅔ cup packed brown sugar
  • ¾ cup rolled oats
  • ½ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • 6 tablespoon butter, cut into 1/4″ cubes
  1. Preheat oven to 375 degrees. Combine your fruit with granulated sugar, flour, lemon juice, and a pinch of salt. Pour into pie shell.
  2. Combine brown sugar, rolled oats, all-purpose flour, cinnamon, and butter until crumbly Spread the topping evenly over the pie filling.
  3. Place on foil-lined baking sheet in lower third of oven. Bake until fruit bubbles and crust browns, approximately 1 hour. If topping begins to brown too quickly, tent with foil. Let cool.

Did you celebrate Pi day?

Sucre King Cake [Review]

Laissez les bons temps rouler!

Let the good times roll! We are celebrating Mardi Gras on the blog this week. What better way to start off the celebration than with a king cake?

Sales for king cakes typically start on January 6th – Epiphany or Three King’s Day (the 12th day after Christmas) and runs through the duration of the Mardi Gras/Carnival season (ending on the day before Ash Wednesday). It is my understanding that the day celebrates the visit of the Magi to baby Jesus. Typically a small baby is hidden in the cake to symbolize baby Jesus. It is a sign of good fortune (and that you’ll supply the next king cake) if you find the baby.

I ordered my king cake from Sucré. Located in New Orleans, Sucré was established in 2007 and features macarons, chocolates, cakes and so much more delicious goodies. Their king cake is a danish pastry is sweetened by cinnamon and cane sugar, baked with a light layer of creole cream cheese.

The king cake was delivered on Friday and it didn’t take long for my boyfriend and I to dig in. Per Sucré’s instructions, we microwaved each slice for 10 seconds, which really gave it that delicious fresh-out-of-the-oven taste. Sucré’s king cake is delicious. The cinnamon and cream cheese isn’t overwhelming, instead it is a delicate whisper of flavor. It worked well as an after dinner treat or even first thing in the morning for breakfast. The king cake is beautifully decorated. Sucré even includes a plastic baby for you to place inside.

While my boyfriend technically found the baby (he sliced a piece and noticed it sticking out, so he brought that piece of me), I may be feeling generous next year and order another king cake out of my own pocket.

Check out The Southern Belle Blogs tomorrow for a review of “The Casquette Girls” by Alys Arden or back here on Wednesday for my delicious shrimp poboy recipe!

Sucré
3930 Euphrosine St.,
New Orleans, LA 70125
504.708.4366