Nudity is Only Skin-Deep

I decided to invent a pie recipe, and this is what I came up with. This is a deliciously tart-tasting pie, and easy to make.

2 cups cranberries
1 cup rhubarb
1/2 cup raw sugar
1 Tbsp ground cardamom
1/2 cup whole wheat flour
1 recipe pastry for a 9 inch double crust pie
a bit of milk
sugar for sprinkling


- Heat oven to 425 degrees F.
- Combine sugar, cardamom, and flour.
- Add berries and rhubarb (if they were frozen, defrost and drain off liquid, first), mixing until uniformly covered. Dump into an unbaked pie shell.
- Cover with the top crust. Seal and crimp the edges. Cut slashes in the crust for ventilation.
- Brush the top crust with milk, and sprinkle with sugar.
- Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.

I made mine into a Pi pie. It was great!

I can't believe I haven't posted the recipe for this, yet. Well, here goes.

This recipe was developed by elanya, and then I tinkered with it and made my own changes. We wanted to create a recipe for a pie that tastes both delicious and dangerous. We wanted a pie that Dark Elves might make. Yes, this pie was developed for LARP. It's made of rich, dark chocolate (the darker the better), almond (for that aroma of cyanide), and tastes vaguely like burning, thanks to the cayenne. Mmmm.....

Here you go!

- 1/2 c unsalted butter
- 2-3 oz (60 g) dark chocolate
- 2 eggs, well beaten
- 1/2 c sugar
- 1/2 c light corn syrup
- 1/4 c all purpose flour
- 1 tsp almond extract
- 1/8 tsp salt
- 1/4 tsp cayenne pepper
- 1 c ground almonds
- one 9 in. chocolate cookie crust
- dried chili pepper

Heat oven to 325 degrees.
Melt butter and chocolate in double boiler over hot water, or carefully in the microwave.
Pour this into a bowl and add the beaten eggs, then stir in the sugar, corn syrup, flour, almond extract, cayenne, salt, and ground almonds.
Pour filling into crust. Sprinkle a smidgen of ground chili peppers on top for garnish. Bake for 30-35 minutes.
Watch carefully and do not take the pie out of the oven until the top looks dry.