- Posted by adminsean
- On January 6, 2016
- 8 Comments
- custard pie, maple custard, maple custard pie, original maple custard pie, the pie hole
“Maple Custard is the Triple Axel of the pie world”. Nancy Kerrigan 1992
Ok, so maybe Nancy didn’t really say that, but boy does this pie feel like one of the hardest, and it is. As our regulars and folks who have come out to try it know, we currently don’t have Maple on the menu. And we get it, your tummy has questions and we have some answers.
One of the many things that sets us apart is our relentless pursuit of the perfect slice of pie. When we dug up the classic Maple Custard recipe from Mom’s cookbooks, we knew we had to do it. Regardless of the sheer difficulty of this pie. Think perfect eggs, water bath, rotated evenly throughout the baking process in order to ensure the perfect custard consistency. Bake it too long and it curdles. Bake it not long enough and the maple pours out like a Los Angeles street when it rains. Due to changes in our farm eggs, new baking equipment and just sheer demand that changed the volume for which we were baking these suckers, the fact was the maple custard was just not turning out as good as it used to be.
SO WE WENT BACK TO SQUARE ONE.
What is the Maple Custard. Bake just one, taste it. Looks runny? Bake it again. Too firm? Bake it again. Hey, there are worse things to test than lots of maple custards! But we promise not to drag this process out just so we can gorge on maple pie tests.
So, the maple is back in the kitchen, hitting the books, and the gym, getting some botox (we are in LA) in order to reemerge as the pie all our fans know it can be. Everything deserves a second chance, right? Hell, Hollywood is full of second chances!
We promise it’s worth the weight. Wait. We meant wait.