Key ingredients for a most delightful pi(e) day soirée: friends, feasting, and merriment. Thanks everyone for joining us in celebration of all things delicious and irrational! Here is an index for the evening:

#### 3rd annual π/Pie Day at the farm

50 (ish) degrees, gusty winds

#### 19 pies!

#### 7 gluten free pies

#### 1 vinegar pie?!

#### 19 pie enthusiasts

2.5 years old, youngest pie celebrant

#### 3 bicycles

#### 1 nerf football

#### 1 bowl of whipped cream

#### 3 quarts of hot apple cider

7, rumored number of pieces of banana creme pie consumed by one young person

Heaps of good stories, fun conversation, and smiles. Once again, we’ve witnessed the mathmagical truth, that just as the ratio between a circle’s circumference and diameter is constant – so is the ratio between our levels of delight and the scale of enthusiasm, support, and engagement of our community.

What is a vinegar pie?

Hello Mary! I got the recipe from Randi, she was happy to share – it’s originally from a book called “Come and Get it, a Cowboy Cookbook”, but modified. 3/4c vinegar, 1 1/2 c water, 3/4-1 c sugar, 1/3 c fat (she used crisco baking stick, but you could use butter). Melt lump of fat (butter or crisco) and some flour (1/3c ish) together, add vinegar, mix and boil until thick. Bake in a pie shell, lattice top. 350 deg F, for 45 minutes (ish), until it’s done.

The general consensus was it was refreshing, tart, and tastes a bit like kombucha pie.

Ditto on the vinegar pie question… pray tell!

Hahahaha! Konbucha pie! As I was reading the recipe I was actually thinking that to myself!