Passionfruit From Miles Away
Greetings home-slices,
Holy Week is upon us and holy moly, what a week it's been. Between writing final papers for our master's program and procrastinating on final papers for our master's program, this week we're feeling a little blogged down. (Get it? Like bogged down?) But our mojo is back and we're ready to give you the lowdown on this Sunday's pie.
Actually, first, a disclaimer: sadly, only one Crusty Gal was able to complete this week's pie-grimage as the other was basking in the sunny hills of Co. Kerry. She was sorely missed, and with only one Crusty Brain cooking up this week's puns, by the end of this post you'll be missing her too.
But fear not, because I get pie with a little help from my friends! (Shout out to the Honorary Crusty Gal who took this week's photos like a pro!) And the pie we got this past Sunday was none other than a passionfruit meringue.
The bright passionfruit and orange filling crowned with fluffy meringue was a welcome change after the chocolate streak of the last few weeks, and a solid short crust base provided the perfect foundation. Established didn't shy away from the ka-pow of the passionfruit and orange blend, and for that, I am grateful.
However, this Crusty Gal wishes she could be passionate from miles away about this pie, but alas, she's passive with the things she say. This pie had issues that I won't mention for now, but it was falling apart!
Nah. I'll totally mention them, and don't worry, Drake's just being melodramatic.
First up, the texture was a disappointment. The soft gooey filling and soft gooey meringue, were, well, a little too soft and gooey. While the crust was firm and not the least bit soggy, a sharper contrast between the two textures was needed.
And secondly, the seeds. Oh those seeds were the bane of the entire 4 minutes it took me to scarf down this pie. Passionfruit seeds were suspended throughout the filling, and finding one of those suckers in an unsuspecting bite was like discovering that the cherries you thought were seedless weren't seedless in the slightest. In three words, it was painful.
But the texture and even those spiteful seeds can't tarnish my passion for this pie. The beautiful sour flavors paired with the creamy spun meringue had me ruling in commitment for now.
Stay sweet till two weeks from now because Established is closed this Sunday,
One Crusty Gal
Holy Week is upon us and holy moly, what a week it's been. Between writing final papers for our master's program and procrastinating on final papers for our master's program, this week we're feeling a little blogged down. (Get it? Like bogged down?) But our mojo is back and we're ready to give you the lowdown on this Sunday's pie.
Actually, first, a disclaimer: sadly, only one Crusty Gal was able to complete this week's pie-grimage as the other was basking in the sunny hills of Co. Kerry. She was sorely missed, and with only one Crusty Brain cooking up this week's puns, by the end of this post you'll be missing her too.But fear not, because I get pie with a little help from my friends! (Shout out to the Honorary Crusty Gal who took this week's photos like a pro!) And the pie we got this past Sunday was none other than a passionfruit meringue.
The bright passionfruit and orange filling crowned with fluffy meringue was a welcome change after the chocolate streak of the last few weeks, and a solid short crust base provided the perfect foundation. Established didn't shy away from the ka-pow of the passionfruit and orange blend, and for that, I am grateful.
However, this Crusty Gal wishes she could be passionate from miles away about this pie, but alas, she's passive with the things she say. This pie had issues that I won't mention for now, but it was falling apart!
Nah. I'll totally mention them, and don't worry, Drake's just being melodramatic.
And secondly, the seeds. Oh those seeds were the bane of the entire 4 minutes it took me to scarf down this pie. Passionfruit seeds were suspended throughout the filling, and finding one of those suckers in an unsuspecting bite was like discovering that the cherries you thought were seedless weren't seedless in the slightest. In three words, it was painful.
But the texture and even those spiteful seeds can't tarnish my passion for this pie. The beautiful sour flavors paired with the creamy spun meringue had me ruling in commitment for now.
Stay sweet till two weeks from now because Established is closed this Sunday,
One Crusty Gal
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