Happy Pi Day, friends! It is one of my favorite holidays for obvious reasons. Not only am I a nerd, but I also love to bake and what is better than an excuse to bake a pie in March? To celebrate I went with the official state pie of Indiana, the sugar cream pie. This is by no means a ‘light’ pie, but if you like custard pies, this will be your new favorite. I like the hint of nutmeg from the dusting at the end. This pie originated from the Amish and doesn’t include fruit because often times fresh fruit wasn’t available or it was too costly. It’s unassuming, no frills, and delicious – exactly what an Indiana pie should be.

True to form, I was overambitious and decided to make a raspberry pie before Junior League too. I ended up freezing it (unbaked) so while it smelled delicious, I won’t be able to report back until I bake it this weekend.


Recipe via Saveur

1 cup sugar
12 cup flour
1 cup half-and-half
1 cup heavy cream
1 tsp vanilla extract
Freshly grated nutmeg, to garnish

Heat the oven to 375°. On a lightly floured work surface, roll the dough into a 12-inch circle. Fit the dough circle into a 9-inch pie plate, trim the edges, and crimp as desired. Using a fork, prick the dough all over, and then chill for 30 minutes.
Line the dough with a sheet of parchment paper and fill the pie dish with dried beans. Bake until the crust begins to turn brown at the edge, about 15 minutes. Transfer the pie dish to a rack.

In a medium bowl, whisk the sugar with the flour, and then stir in the half-and-half, cream, and vanilla. Pour the cream into the pie crust, and bake until the filling is lightly set but jiggles when tapped on the side, 1 hour and 30 minutes. Transfer the pie to a rack and let cool completely. Grate nutmeg over the top just before serving.




Recipe via Oh Sweet Basil

I used Martha Stewart’s crust recipe and doubled it

  • 3-4 cups raspberries
  • 1 1/4 cup sugar
  • 4 tablespoon flour
  • 1/2 teaspoon cinnamon (I added more cinnamon)
  • 2 tablespoons butter

Roll the dough on a lightly floured surface into a large round disc, place in the bottom of your pie dish.

Combine the sugar, flour, cinnamon and berries in mixing bowl. Fold gently to combine. Pour into pastry and dot with two tablespoons of butter. Place the top pastry over the berries and cut slits in top. Brush with an egg on the top.

Bake at 450 for 10 minutes and then reduce the temperature to 375 for 20-25 minutes.



For lunch, I finally experienced Nada and I am in love. There are two other locations (Cincinnati and Columbus), so while it is a chain, it still feels local and has not been overly commercialized. I went with my mentor/Statehouse rockstar/fashionista friend that loves any kind of Mexican food. If guac is on the menu, she has eaten there. A small part of me felt like we were cheating on Bakersfield, but they have different vibes and both have captured my heart. Bakersfield will still be my standby for guac and brisket tacos. Nada is more of a very large meal and they call it ‘modern Mexican.’ The guac was just as good as Bakersfield, but I liked the creativity of the trio and could have just ordered that and been full. The guac topped with pomegranate seeds, pepitas, and goat cheese was our favorite. The guac topped with tuna was also delicious and the chips were homemade.

We both ordered the taco lunchbox since each meal comes with two tacos and we could share. I ordered the Mu Shu pork and my friend ordered the shrimp. We both liked the shrimp better – it was perfectly cooked and the avocado and dressing with arugula was refreshing. The pork was good and more flavorful, but we both agreed that we could have eaten more of the fish tacos. We also liked the tortillas better than Bakersfield. Each lunchbox came with a side, so I got the sweet potato, farro, cranberry salad and my friend got the black bean puree and rice. The black beans were good, but a little bland. My sweet potato salad was sweet and while I ate most of it, I would have rather saved that capacity of my stomach for more guac.

The finale is the much talked about doughnut hole. Rumor has it that they regularly change the flavor and today it was a glazed spice cake covered in powdered sugar. AMAZING. A Mexican place with doughnut holes? Sign me up. It’s like the fortune cookie with Chinese food. It’s nice to have closure and while the doughnut hole doesn’t come with a little piece of paper with wisdom and lucky numbers, you will be thinking happy thoughts while it melts in your mouth.

Nada is about a mile walk from Mass Ave, so I had a nice walk home to think about all of the food that I just devoured. We split the bill and it came to $20 each, which is a deal for the feast that we enjoyed!










A little wisdom for your week!


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