I have made upwards of 160 pies in my life, but the criterion that a particular custard pie filling is done when it DOES “wobble” but does NOT “move in waves” still gives me absolute hives. Standing there letting all the heat out nudging the pie pan over and over playing ‘wobble or wave’ until my bangs stick straight up from the hot air. 🥵
I did my part by making chocolate chip cookies while playing old episodes of Big Comfy Couch on my phone, but it's now 15 minutes after the forecast time, and it is STILL NOT SNOWING! What's up with that?
The best time of the year, berry pie season is also here.
This is a classic quark/crumble berry pie, very much a Finnish favourite.
Used the old traditional recipe for it that probably everyone in this country has. And with all the sugar that the recipe calls for.
Many health conscious folks omit some of the sugar and then wonder why their pie becomes dry af. The reason is that sugars in baking are counted and behave as liquids, so if you do that, do add more liquid to counter the reduced sugar.
Also, using the smallest cutest little eggs from our local Reko. Young hens eggs from a small farm nearby. They made the dough bright yellow.💛