There's an extra Classic bonus waiting for you today at the book club. To sample the Penguin Classics book, The Enchanted April, by Elizabeth Von Arnim, click here to start reading. And be sure to enter the drawing for your chance to win a Penguin tote bag.
Today, people around the world are celebrating Pi Day. (Pi is the symbol used in mathematics to represent a constant--the ratio of the circumference of a circle to its diameter--which is approximately 3.14159. [March 14th is 3.14.] Pi has been calculated to over one trillion digits beyond its decimal point.) I'm not quite sure what all that means, so I'm celebrating Pi Day a little differently. Since I like to play with words, I'm taking liberties with the word Pi, changing it up a bit, and celebrating with a big slice of my homemade, warm, right-out-of-the-oven cherry Pi--topped with vanilla ice cream.
If you'd like to join in the Pi celebration, I've included, in today's column, my recipe for an easy, scrumptious cherry pie, and my crust recipe, too.
Dunk 'em, share 'em, store 'em in the freezer so you can indulge one at a time, you'll love my homemade chocolate chip cookies. I'm ready to bake a big bag of my chocolate chip cookies for three randomly chosen readers. But you have to enter to win. Do it today, click here.
1/2 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
Scant 1/4 cup flour
One splash almond extract (optional)
3 - 16 ounce cans pitted cherries in water (drained)
Grated zest of one small lemon
Place sugar, cornstarch, flour, salt and lemon zest in large mixing bowl. Stir to combine. Add the cherries and stir carefully. Then, if using, splash with almond extract. Pour mixture into bottom pie crust. Cover with the top crust.
Cover edge only of crust with aluminum foil and take it off the last seven minutes of baking. Cut slits in top of pie, or insert pie bird. Bake at 425 degrees in a preheated oven. Bake pie until crust is brown and juice is bubbling, about 35 to 45 minutes.
NEVER FAIL PIE CRUST (Makes 5 crusts)
4 cups all purpose flour (lightly spooned in a cup)
2 teaspoons salt
1/2 cup water
1 tablespoon sugar
1 3/4 cups shortening (not lard or butter)
1 tablespoon cider vinegar
Mix all ingredients well and divide into 5 balls. Flatten with hands (so it looks like a giant hamburger) and refrigerate till cold if using right away. Or freeze for later use.
This dough can be re-rolled and it won't get tough. Freeze in a freezer bag and you always have a pie crust on hand.
Thanks for reading with me. It's so good to read with friends.
AUTHORBUZZ: ONE PERFECT LIE (Thriller) by Lisa Scottoline
In my new book a handsome stranger gets a teaching job at a Pennsylvania school--but everything about him is a lie. He befriends a student to use as a pawn in a secret plan, but why? And how many will pay the price?
Go to: http://authorbuzz.com/dearreader click on ONE PERFECT LIE to find out more about the book and the author, Lisa Scottoline. Send her an email, she'd love to hear from you.