Yeah, I don't think anyone else baked 12 different sample pies to test out different crusts, toppings, sweeteners, etc. It was pretty intense, and highly scientific, complete with a cryptic key. The hardest part? We had to try them all.
You can tell which end we started from! After way too much eating (I skipped dinner just so I could eat that much pie!) I think we have a good idea of what I'm going for; more acidity, no zest, walnuts, and maybe honey. Speaking of zest...
I still hate zesting lemons. Just in case you missed that. It sucks even more now, because I don't even have the cruddy, obnoxious lemon zester. I had to do it the fancy-pants way - by hand. It was just as obnoxious. Is it Christmas yet? Because I want a good lemon zester!
Anyway, now I'm back to the full size pies to get the proportions right and try one more crust idea! I promise, the best pear pie in the whole wide world is coming soon!
unfortunately my tasting ability isn't that specific. The only information I can give is that they all tasted really good! =)
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