Believe it or not, I only ate egg pies twice in my whole 22 years of living here on earth! The first time I ever took a taste and started to love those rich tasting pies was back in college, I had a summer job back then and someone just passed around those pies for our snacks. The second time was when my cousin bought us a box from Goldilocks. I never bought egg pies for myself, because I think it's quite expensive for a single slice. So I thought, why not make my own? I could then just devour one or two layers all by myself.. Haha!
So this happened around august, I was looking for recipes online and chose the one from Pinoy Cook as her pie looks so tempting in the picture, with some good reviews about it. I just changed the recipe for the syrup a bit; I used water and sugar as substitute for honey.
Now time for baking it in the oven! After 40 minutes, I started panicking when I saw one side of the filling blow up like a balloon. So I lowered down the heat -- did estimations as our conventional range doesn't have a temperature guide (I think I really need to buy an oven thermometer this time). Since it's still wiggly, I had to bake it 20 minutes more. To cut the long and disastrous story short, this is how my very first egg pie looked like...
It shrunk and looked like saggy skin after I took it out of the oven. On top of it's weird appearance though, it still tastes great. Its sweetness is just right. This is the eggy type of egg pie, so to those who prefer the milky type, this pie isn't for you.
I don't know what went wrong when I followed the procedures step by step. It could possibly be my oven temperature settings. It might be too hot for the filling to handle that's why it blew up. Lesson learned: The right oven temperature is very essential in all parts of baking because each type of food cooks just right in a specific range of time and heat. I'll definitely give this a second try soon once I get myself an oven thermometer.
So this happened around august, I was looking for recipes online and chose the one from Pinoy Cook as her pie looks so tempting in the picture, with some good reviews about it. I just changed the recipe for the syrup a bit; I used water and sugar as substitute for honey.
Now time for baking it in the oven! After 40 minutes, I started panicking when I saw one side of the filling blow up like a balloon. So I lowered down the heat -- did estimations as our conventional range doesn't have a temperature guide (I think I really need to buy an oven thermometer this time). Since it's still wiggly, I had to bake it 20 minutes more. To cut the long and disastrous story short, this is how my very first egg pie looked like...
It shrunk and looked like saggy skin after I took it out of the oven. On top of it's weird appearance though, it still tastes great. Its sweetness is just right. This is the eggy type of egg pie, so to those who prefer the milky type, this pie isn't for you.
I don't know what went wrong when I followed the procedures step by step. It could possibly be my oven temperature settings. It might be too hot for the filling to handle that's why it blew up. Lesson learned: The right oven temperature is very essential in all parts of baking because each type of food cooks just right in a specific range of time and heat. I'll definitely give this a second try soon once I get myself an oven thermometer.
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