Mmmm, math.

Photo and column by Lindsay Kucera/The AS Review

That’s right people, March 14 is π Day! And what better way to celebrate than with delicious, single-serving pies? You’re right, there is no better way! I’m glad we agree. I had the good fortune to spend some time last week with PieJinx, a local group that builds community ties through baking and sharing pies. When we got together, we made a batch of apple-berry “cuppies,” cupcake-sized pies that fit oh-so-beautifully in small containers perfect for lunches or anytime. Cake lovers may groan about this recipe, but it’s probably because they’re jealous that they don’t have a holiday.

Apple-berry “Cuppies”

Makes: One dozen “cuppies”

For the filling:
5 apples, in chunks
3 cups mixed berries (can be fresh or frozen)
1 cup sugar
3 tablespoons flour
2-3 tablespoons minute tapioca
1/2 tablespoon cinnamon
½ teaspoon nutmeg
For the crust:
3 cups flour
1 3/4 cup shortening
Pinch of sugar
Pinch of salt
About 8 tablespoons ice water

Directions: In a large bowl, mix the chopped apples, berries, sugar, flour, tapioca, cinnamon and nutmeg.
In another bowl, mix together the flour, shortening, sugar and salt, adding in the ice-cold water until the dough is moist and stretchy. Roll out on a floured surface in small circles, a little larger than a cupcake pan. Put crusts in each of the cupcake molds. Fill with the fruit mixture, cover with another layer of crust, brush with milk or melted butter. Bake at 350F for about 30 minutes, or until golden brown.

Recipe graciously provided by the PieJinx Project. ■