Smokey, Release, Pie

It was March 14th. Many people called it “pie day” because the date was the first three digits of pi: 3.14. For Brian, a pastry chef-in-training, it was pie day every day.

This year, he decided to make a pineapple pie. It was unusual, sure, but there were two “pi’s” in the name. He figured that his pie would help release the preconceived notion that pineapple pie wouldn’t be good.

And it might have been, only it turns out that pineapples cook far faster than he’d anticipated. Opening the oven door, a sweet, smokey plume enveloped his face.