Today is March 14^th, which means it’s Pi Day! If you’re a sweet tooth like me, then you’ll agree that beer and pie are equally awesome, and make a great match! So today, I figured I’d post some recommendations of some beer & pie pairings, along with some make-at-home recipes to celebrate the love of beer and pie!

Pro tip: Save these suggestions for later and use them for holidays, parties, and other gatherings!

Pairing Recommendations:

Crooked Stave Mama Bear’s Sour Cherry Pie paired with Polly’s “Old-World” Cherry Pie

Crooked Stave is an artisan brewery located in Denver, CO that specializes in Brettanomyces fermentations and barrel-aged sour and wild ales, so naturallly this sour cherry pie is something special. In 1968, the first Polly’s was established in Fullerton, CA, and the “Old-World” Cherry Pie in this pairing was one of the original pies, and continues to be one of their most popular varieties throughout their various Southern California locations today. The tart cherries in the pie will mesh perfectly with those in the beer.

Julian Apple Pie Hard Cider paired with Julian Dutch Apple Pie

I know this is a cider and technically not a beer, but close enough! Julian makes some of the best pies in the country, and their cider is equally delicious, making this a perfect pairing. If you’re lucky enough to live close to Julian Pie Company, then this pairing is for you! And good news for those of you don’t live within driving distance: they offer expedited shipping options to bring the pie right to your door! This pairing makes for a delicious double dose of Julian apple pie goodness!

High Water Sugaree Maple Bourbon Pecan Pie paired with Cheesecake Factory’s Caramel Pecan Turtle Cheesecake

A bit of forewarning on this one: this Sugaree Maple Bourbon Pecan Pie from High Water is a seasonal release (usually available from October-December), so finding a bottle in March may require calling around or checking online at some of your local liquor stores or chains like Total Wine, BevMo, etc. However, the search will be worth it when you taste this pairing! Brewed with Vermont maple sugar, bourbon-soaked oak chips, and Japanese pecans, Sugaree offers a big slice of flavor through smooth, toasty malts. You’re first met with pecan pie aromas, then charred marshmallow hits your palate before the vanilla, whiskey and maple on the finish. And although the pairing isn’t technically pie, I think we can all let that slide for a slice of Cheesecake Factory’s Caramel Pecan Turtle Cheesecake – a small slice of pure heaven for the taste buds!

Funky Buddha Key Lime Pie Tart paired with Marie Callender’s Key Lime Pie

This tart pairing is a story of East meets West. Funky Buddha is a cult-favorite brewery located in Oakland Park, FL and is known for its off-the-wall, often fruit-enhanced beers like Maple Bacon Coffee Porter, Sweet Potato Casserole, and Blueberry Cobbler. Marie Callender launched her legendary pie business in the early 1940s right here in Orange County, CA and 70 years later the company continues to serve up her famous pies all across the country. Enjoy this pairing of something fun and modern paired with a traditional classic.

Angry Chair Coconut Cream Pie paired with Claim Jumper Coconut Cream Pie

Located in Tampa, FL, Angry Chair prides themselves on brewing beers that they like to drink, but allows the public to determine their “core” beers; they say that “if you like the beer, we will keep brewing it.” Well their head brewer Ben Romano seems to do just that with his impressive ability to create decadent pastry stouts (among other things), beginning with his roots at Cigar City Brewing. Claim Jumper opened their first restaurant in Los Alamitos, CA in 1977, and has since added about 40 locations to its lineup. Their pies are also readily available at local grocery stores, which is very convienient. This pie is made with 100% real coconut, and will compliment the Angry Chair beer nicely.

Bottle Logic Pumpkin π paired with Coco’s Pumpkin Harvest Pie

Unfortunately for us, this beer is a seasonal release, and is seldomly available outside of having it on draft at Bottle Logic‘s tasting room. But in my opinion it’s a terrific beer and a great representation of pumpkin pie, and with the ever-so-appropriate tie in to today’s theme. If you are lucky enough to find this beer, try pairing it with Coco’s Pumpkin Harvest Pie. Coco’s began with one small restaurant along Pacific Coast Highway in Orange County, CA in 1948, and has now grown to more than 70 locations across the Western US. Thier twist on a classic pumpkin pie is made with a velvety pumpkin chiffon and finished with fresh whipped cream.

Recipes:

For those of you who like to DIY, or are interested in a more savory way to enjoy your pie, here are some fun recipes to try!

Hearty Steak and Ale Meat Pie
Recipe from: http://foodieandwine.com/steak-and-ale-pie/

Ingredients

1.75 – 2 lbs Roast (Chuck or Rump)
¼ Cup Flour (all-purpose)
1.2 Teaspoon Onion Powder
3 Tbsp. Butter
1 Large Yellow Onions, Sliced (Approx. 1 Cup)
1 Tbsp. Garlic, minced
1.5 – 2 Cups High Quality Dark Ale or Stout (divided)
¼ Cup Worcestershire Sauce
2 Tbsp. Tomato Sauce
1 Tbsp. Balsamic Vinegar
½ Tbsp Sugar
1 Tbsp Chopped Rosemary
1 Bay Leaf, Whole
¼ Teaspoon Ground Thyme
1 Cup High Quality Beef Broth
1 Teaspoon Kosher Salt
⅛ Teaspoon Black Pepper
5 Large Mushrooms, Sliced (any variety)
2 Medium Size Carrots, Sliced
1 Tbsp. cornstarch or 2 Tbsp. Tapioca Flour
1 Egg (beaten)
1 Sheet of Puff Pastry
Additional Salt and Pepper (to Taste)

Directions

• Preheat the oven to 350 degrees.
• In a large bowl mix the flour and garlic powder. Set aside.
• Cut the roast into 1.5″ – 2″ cubes.
• Place the beef into the flour mixture and toss to coat evenly.
• Place a dutch oven (or large pan) over high heat. Once heated, add 1 tablespoon of butter and let melt to coat the bottom of the pan.
• Add the beef to the hot pan and sear on each site until crispy (about two minutes per side).
• Place the seared beef on a dinner plate and set aside.
• Reduce the temperature to medium and add 1 tablespoon of butter followed by the onion and carrots. Cook for about 5 minutes until the carrots and onions are soft. Add the garlic and cook an additional minute.
• Add ½ cup of beer to deglaze the pan. Make sure to scrape the bottom with a wooden spoon.
• If necessary, add another ½ cup (if the original amount cooks off quickly). Let cook for 2 minutes.
• Stir in the Worcestershire Sauce, balsamic vinegar, tomato sauce, sugar, rosemary, bay leaf and thyme.
• Add in the last cup of beer, beef broth, salt and black pepper and stir.
• Add in the mushrooms and seared beef and stir.
• Place the dutch oven in the oven and bake for 90 minutes (covered).
• When done baking, mix the cornstarch with a tablespoon of water and add to the beef mixture. Set aside for 5 minutes to thicken.
• Transfer the beef mixture to a pie dish or other deep dish container.
• Turn the oven temperature up to 400 degrees. Unfold the puff pastry and lay flat.
• Beat the egg with a tablespoon of water and brush lightly across the puff pastry.
• Place the puff pastry on top of the pie dish and, using a knife, poke a hole or two in the top (to allow air to escape).
• Transfer the pie to the oven and bake for another 20-25 minutes until golden brown.
• Remove from the oven and let sit 5 minutes before serving. Add salt and pepper to taste.

Beef & Guinness Hand Pies
Recipe from: http://www.frugalmomeh.com/2015/02/beef-guinness-hand-pies.html

Ingredients

1 lb ground beef
1/2 cup onion finely chopped
2 Medium Sized Potatoes diced
1/2 tsp dried thyme
1/2 cup sweet peas
1 bottle Guinness Stout
2 tbsp Worcestershire sauce
Salt & Pepper to taste
2 packages of Deep Dish Pastry Shells (4 Shells total)
Milk

Directions

• Pre-heat oven to 375 degrees Fahrenheit. Grease a baking pan with cooking spray and set aside.
• In a skillet over medium-high heat, brown beef and onion then stir in the vegetables, thyme, Guinness, Worcestershire sauce and seasonings then bring to a boil.
• Reduce heat and simmer for 7-8 minutes or until vegetables are tender.
• Roll out pastry dough and cut out 16 – 5 inch rounds and 16 – 5.5 inch rounds.
• Spoon filling onto 5 inch rounds, brushing milk around the edges and cover with the 5.5 inch rounds and press with a fork to seal.
• Bake 12-15 minutes and serve warm.

Chocolate Stout Cream Pie with Irish Cream Whipped Cream
Recipe from: https://stripedspatula.com/chocolate-stout-cream-pie/

Ingredients

For the pie:
1/2 recipe all-butter pie crust
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon Kosher salt
4 large egg yolks , lightly beaten
1-1/3 cups whole milk
1 cup heavy cream
2/3 cup stout or chocolate stout (choose one that isn’t too bitter)
7 ounces dark chocolate (50-62% cacao, semi/bittersweet, depending on brand), finely chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract

For the topping:
1 cup heavy cream , well-chilled
1 to 2 tablespoons confectioner’s sugar (depending on your sweetness preferences)
2 tablespoons Irish Cream liqueur
Chocolate shavings (optional)

Directions

• Prepare and blind bake a single pie crust in a 9-inch pie pan. Cool crust completely before filling. As a time saver, you can also use your favorite store-bought refrigerated pie crust, blind baked according to package directions.
• Place chocolate in a large bowl and set aside. In a large, heavy bottomed saucepan, whisk together sugar, cornstarch, and salt. Whisk in egg yolks until almost combined, followed by milk, cream, and stout until fully combined. Bring to a low boil over medium heat, whisking constantly. Lower heat and cook, whisking, until thickened, about 3-5 minutes. Remove from heat.
• Pass custard through a fine mesh-sieve set over the bowl of chocolate. Discard any bits of cooked egg in the sieve. Add butter and vanilla extract to the bowl and whisk until the mixture is combined and smooth. Place a piece of plastic wrap directly onto the surface of the chocolate pudding and refrigerate until room temperature, about 30-45 minutes.
• Pour cooled chocolate pudding into the cooled pie shell and spread until even. Lightly cover and refrigerate until fully chilled and set, about 6-8 hours.
• Just before serving (no more than an hour prior) place cold heavy cream in a large, chilled mixing bowl, or the bowl of a stand mixer fitted with the whisk attachment. Using a hand mixer (or the stand mixer), beat cream on medium speed until just starting to thicken. Add sugar and liqueur and continue beating until you have medium peaks (don’t beat it too long, or you’ll make butter!).
• Spoon or pipe over chilled pie. If desired, garnish with chocolate shavings. Slice into wedges and serve.

Not Your Mom’s Apple Pie A La Mode
Recipe from: http://smalltownbrewery.com/recipe/nym-apple-pie-ala-mode/

Ingredients

Not Your Mom’s Apple Pie
Vanilla ice cream
Whipped Cream

Directions

• Place 2 scoops of vanilla ice cream in chilled float glass
• Fill with Not Your Mom’s Apple Pie
• If desired, top with whipped cream

I hope that this gives you some fun ideas on how to celebrate Pi Day. Comment below to let me know what you favorite pairing is!