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.
|Classic Southern Pecan Pie||Strawberry-Rhubarb Pie||Fresh Pear Pie with Dried Cherries & Brown Sugar Streusel|
|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|
Good luck, pie lovers!
Leave a comment for a chance to win a copy of Fine Cooking’s Pies, Crisps & Cobblers
The cover recipe from the April/May 2012 issue: Lemon Meringue Pie