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A Pi/Pie Day Giveaway

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Update: Thanks for all your comments, pie lovers. Jmmm, asaieh9, beccaporter, and kuchenbaaker are the lucky winners of our special issue Pies, Crisps & Cobblers (check your inboxes, folks). Congrats!

It’s true. Math was never my forte. But, I still celebrate Pi Day every March 14, because it’s one of the tastiest holidays ever invented (thanks, Math Geeks. . .you guys are alright!). To some, March 14 is a chance to give a nod to the mathematical constant 3.14159265.

To me and you, it’s a chance to bake and eat pie.

It’s also a chance to win Fine Cooking’s special issue devoted to this beloved dessert. Leave a comment below (nothing math-related, please) about your favorite pies, sweet or savory—YES, pizza is considered an acceptable way to celebrate Pi Day—and on March 14 at 3:14 pm EDT, I’ll pick 3.14 lucky winners to receive a free copy of Fine Cooking’s Pies, Crisps & Cobblers. Better still, I’ll round up to 4 winners even though I know I’m supposed to round down in Pi’s case. See, I told you I was never good at math.

Need some inspiration? View our slideshow to get the recipes for some of our favorite sweet pies for Pi/Pie Day.

Recipes for a Sweet Pi/Pie Day
Classic Southern Pecan Pie Strawberry-Rhubarb Pie Fresh Pear Pie with Dried Cherries & Brown Sugar Streusel
Classic Southern Pecan Pie   Strawberry-Rhubarb Pie   Fresh Pear Pie with Dried Cherries & Brown Sugar Streusel
Recipes for a Savory Pi/Pie Day
Classic Margherita Pizza Mini Pizzas with Arugula, Peppers & Prosciutto Magic Mushroom Medley Grilled Pizza
Classic Margherita Pizza   Mini Pizzas with Arugula, Peppers & Prosciutto   Magic Mushroom Medley Grilled Pizza
Classic Chicken Pot Pie Slow-Cooked Beef Potpie Chicken Pot Pie with Phyllo Crust
Classic Chicken Pot Pie   Slow-Cooked Beef Potpie   Chicken Pot Pie with Phyllo Crust

Good luck, pie lovers!

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  • LucyMaeJohn | 03/12/2012

    Frozen Key Lime Pie!

  • choffman | 03/12/2012

    I made a lemon meringue last night, but other favorites include buttermilk pie and maple pumpkin with a whole wheat crust. (The whole wheat tastes nutty and slightly crunch and is a great complement to the creamy maple pumpkin filling!) For savory, my kids love Greek pie, which I make with a traditional pie crust filled with wild rice, feta cheese, summer squash, herbs and egg. Delish!

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