Pi Day Baking
March 14, 2017 | By Jeremy Scheck | 1 Comment
For this year’s Pi Day, I was lucky enough to have a snow day! I invited my friend Elijah over, and we made both key lime pie and apple pie. For the apple pie, we used my ASB Basics Pâte Brisée pie dough with grass–fed Icelandic butter. I’m thinking of sharing the apple filling recipe soon. For the key lime pie, we went with the obligatory graham cracker crust (which my little brother made for us) and lots of lime zest. While I’m usually a purist, using regular limes vs. key limes (which are much smaller and harder to find) is an indiscernible swap. I’ve been planning on sharing my key lime pie recipe for months, which was given to me by one of my best friend’s mom.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
Please share the recipe for your Apple filling! I’ve got frozen crust dough waiting for it.