The Life of (Cheesburger) Pie

Due to their haughty nature, I’ve never been a big fan of numbers. Something about the way they sit on scales, thermostats, calendars, and parking meters with a “Yeah? So what are you going to do about it?” expression turns me off.

Try to talk a frigid -10 degree into becoming a lovely 75 degree and it will just give you a cold, blank stare and say, “Dream on, sucker!”

Give me a word over a number any day. Words float, stretch, roll and tweet. They love, believe, forgive, cure.

What can a number, even an infinite number, do?

With apologies to my nephew Michael, the president of his high school physics club, we would like to announce publicly that when we celebrated International Pi Day yesterday, we were in it for the pastry.

With about a one hour turnaround time between after school and evening activities, we worked quickly and tried to make use of the ingredients we had on hand. Molly whipped up a rye flour crust and I worked on the filling. Together, we invented ourselves a tasty little Cheeseburger Pie. I wanted to decorated it with a -e, because I thought that would be funny. To me, a journalism major, pie -e = pi. But, Molly pointed out that e is also an irrational number, which sounded pretty serious, so we went with the traditional, globally celebrated symbol.

Please enjoy our Cheeseburger Pi Pie, brought to you today by the letter P and the number 3.14159265359

Cheeseburger Pi Pie

1 lb. lean ground beef

Salt and Pepper

1 small onion chopped

1/4 cup pickles chopped

1 cup grated cheddar cheese

1/3 cup milk

2 cloves garlic, pressed

1/4 cup pickle juice

Sliced tomatoes

Sliced pickles for garnish

1 pie crust (We used rye flour)

Brown ground beef with the onion and garlic. Season with salt and pepper. Drain the grease and add milk, pickle juice and cheese. Stir until the cheese is melted. Pour into prepared crust. Top with sliced smoked gouda, sliced tomatoes and pickles. Baked for 25 minutes. Serve warm.

Here are the ingredients for both the crust and the filling.
Here are the ingredients for both the crust and the filling.
Pi Day 003
Chop the pickles and the onions and try not to let pickle juice spill all over you when you open the jar.
Pi Day 006
This is Molly’s trick for baking an unfilled crust. She loads up a tin foil liner with dry rice. We baked the crust for about 10 minutes before we filled it and baked it again.
Pi Day 010
We had some discussion on the pie symbol, but I think it all worked out. I added slices of smoked gouda at the last minute because I was hoping for a smokey barbecue taste (and I wanted to clarify my Pi).
Pi Day 013
It wasn’t the healthiest pie we ever baked, so we served it with spinach and arugula.

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