One of today's tasks was the bourbon pecan tart. I'd actually decided against making it, because Dave's mom is bringing two pies, but I really like it, and neither of the pies is pecan, much less pecan with bourbon. I tried something new this time, using bourbon as the liquid in the crust - it certainly made a nice smelling and easy to work with crust, tomorrow will tell about the taste. It probably won't matter, since the filling is pretty intense, but it was fun. I did find myself doing pie math though. Seriously. π r2, quite literally. The recipe is for a 9" tart pan, and I only own an 11" tart pan, so I needed to figure out the amount to increase the filling. Turns out, in case you ever find yourself in a similar situation, to increase a tart from 9" to 11" (assuming the same height), you need one and a half times the filling. I'm bad enough at remembering to straight double or halve things, so I'm sort of impressed that it turned out so well. I really should just recopy the thing with the right measurements for the 11" pan. It's not like I'm going to get another tart pan, well, ever really.
But yeah, thanks geometry. Way to help out with the holiday dinner!