is it just me or do both pies actually look delicious? I would eat that "fail" even..lol. thanks for sharing your "failures" as well as your successes. Your relatable "human-ness" is what makes me love your family and your channel so much!
A tip for measuring honey, molasses, karo syrup....spray your measuring cup with cooking spray before adding your liquid to the measuring cup. It will pour right out
Megan , your month of pies is truly amazing. You make everything you do special. There truly isn’t anything you aren’t good at . Thank you for all the videos you create . You are such amazing parents to your children 💕❤️
I just love your children! Eve is so sweet with her “yes please” answer to another piece of pie and Jude not wanting to hurt any feelings by rating it “in the middle.” Pearl is a sweetheart too. Love you all!
What none of the recipes are telling you is that a custard will "un-custard" or denature if it gets too hot, which is what happened with the first one. I've had this happen to me with a lemon meringue pie - where I once put the lemon custard in HOT to a hot pie shell and then with the meringue on top insulating all that heat plus the oven on, the inside turned to liquid. This is always a danger with custard being baked after is already started thickening, so maybe make sure your pie shell is cooler (just a tad) and I'll bet that sieving action also cooled the filling just enough so when it baked it did not denature. I've never heard of a Honey Pie and I like (a LOT) the way this custard is made with whole eggs rather than just the yolks. I'm LOVING this series - I'm learning so much, getting all kinds of ideas. I don't do milk, but heck, I might try it with diluted coconut cream - it does look delicious! PS Now I wonder if the southern "Chess Pie" is made in a similar manner. I'll have to go look it up...
I am preparing to do a lemon meringue pie because mine always fail. This is undoubtedly the reason that my previous attempts came out with liquid between the custard and shell. We eat it, but still, it doesn't look good and the crust gets soggy if you refrigerate leftover pie.
Ok, Pearl is hilarious, I just love her responses during these videos. She is hilarious. I LOVE this series. Perfect timing before the holidays. We had tomato pie for supper and everyone loved it. Noah, would not try it until I told him it was Jude's favorite pie. He tasted it and asked for seconds! So, Thank you and Jude for teaching us something new, and expanding our dinner menus. God Bless!
I love Jude’s response 😂❤ As politely as he could put it! Sounds like my kids :) I’ve never heard of honey pie. I love the different pies you’ve done! If it tastes like Werther’s I’d probably love it!
I’ve been following along your families journey for years now and have LOVED this series!! I’m a former pastry chef and I thouroughly enjoyed watching your curiosity grow through the last few weeks. I also enjoy hearing how Mike and the kids describe what they’re tasting. Pearl…you are a riot, seeing her facial expressions as the finishing touches are made and then her reviews! She is a gem and an incredibly sweet soul! Megan would you consider doing another series of some sort?
I am theilled you’ve chosen such a variety pies, from familiar, rustic, fine dining to exotic! I love the reactions just as much. I love orange blossom honey. I would like it! 💛
Jude seems so sweet. The honey pie looks delicious. Thank you for making this series. My 5yo daughter loves watching them with me and it is encouraging her to try cooking with too.
This is so cool! I love how you're doing some sweet and some savory and some traditional flavors and some out of the ordinary. Nice editing and music too. Great job!
Thanks for showing your pie fails. It makes all of us feel better when it has happened to us. I have failed with a custard too, and basically turned around and did the same thing and it worked. It may have been the temperature of my oven or I didn’t cook it enough. But it’s nice to see your fails as well as your wins.
MEGAN (NOT YELLING PHONE IS STUCK ON CAPITAL LETTERS LOL)WITH ANY CUSTARD PIE AFTER BAKING LET REST ON COUNTER. WHEN COOL PLACE IN FRIDGE FOR AT LEAST 4 HOURS. FYI IT WAS THE WIRE WISK. GOD BLESS FROM WEST CENTRAL INDIANA FARMLAND ✝️🇺🇸😊🚜
Mike laughs at being philosophical about pie, but I agree with Megan... It's a topic that goes deep into our psyche. It's about healing childhood wounds, taking the place of that missing piece in your heart stolen by the jack of hearts, and why jazz had to be the background music 🎶. It's about the soul man. I've only begun to pontificate on pies, the process, and the enigma-pie.
Yes, I made vanilla custard using a whisk once. Never again.. The texture is completely different because of the air the whisk adds. The wooden spoon creates the thickest, smoothest texture.
I admire your patience in trying again. Well done, it looked delicious. Never tried a honey custard. Custard tarts are a English tradition and often have nutmeg dusted on top. I feel like people either love them or hate them.
I just love September pies videos! Thumbs up! Especially the beautiful jazz music in the back ground! Pie looks delicious! Please keep the videos coming!
I make what I call a mild pie (egg- flour- sugar-butter) cooked on stove to pudding consistency and when bubbles begin to rise up -any bubbles -even two or three- pour into unbaked shell. Dust bottom of shell with cinnamon and too after pouring in cooked pudding. Bake 40-45 min until bubbles and steam causes top layer to rise. It’s delicious.
You are a pro. And patient. Not sure I would have baked a second one. The pie looks beautiful. I am thinking at the end of this you should publish a book with all the pie recipes as a fundraiser. Your stories about successes and fails would be interesting. You have made some unique pies.
Great job Megan, quick action to realize the first Pie was not turning out and start again. Curious did anyone try the second pie to see how it tasted??
Oh my goodness, I love you just started making a second one! This looks really good, and you're pairing with Moroccan food that's perfect also. I've never tried it before but a friend told me she thought it reminded her of Flan, That made a lot of sense when you started explaining that it would take on the taste of the honey. These are just the coolest videos! Thank you thank you thank you
I have never pre cooked my custard pies, and I agree you should have cooked this particular pie longer, before putting in oven for such a short time. Great series!
Thanks for showing the “failed” pie. I’m sure that most of the flowery meadowy taste comes from the honey. A milder honey would have a milder taste - maybe more like a sugar pie or a maple pie.
Yayaya! You did great with the piping bag this time! I loved that you showed a "fail" w/ the first pie bc we *all* have those when baking. "It almost tastes like grass... but in a really good way." lol!
I came across this recipe today while reading about World War II ration recipes from the UK. It's called Lord Woolton Pie. A savory pie with several variations. Some have potato for a topping, while others use a pastry. The original recipe was created by a chef to inspire and help people use their rations.
Great series! Custard for all its simplicity is finicky when it comes to temperature and time. And that is dependent on wether you use startch as a thickener or just eggs (which require a lower temp of 185F) Eggs have an enzyme which destroy the startch if the correct temp isn't reached (close 212 F). Using a recipe with quick tapioca is supposed to help but have not tried it. Looks delish!
I have an old world Italian dipping sauce that if you ever decide to do a “month of sauces” I know you’ll love this one! It’s an anchovy-garlic sauce called Bagna Cauda! It is amazing!
Haven’t read any of the comments but I would say the wooden spoon made the difference. It probably absorbs some of the moisture that made the first one bubble up (too much moisture)? Just a guess.
my granny said to test a custard by dipping a wooden spoon in the mixture and let it drip off then run your finger across the leftover on the spoon it should leave a thick trail where you ran your finger. and the custard maybe should have boiled?
I love this one. There are beekeepers that sell honey on the roadside. I would make sure I had enough cash on me just to get theirs, just to make this.
your pie series has totally got me inspired - i made your chicken pot pie recipe (but used Pillsbury pie crusts) and it was sooooo good! a huge winner for these fall nights. it was simple and delicious! love these videos.
Literally. Everyday I see a pie up on my screen and I think oh boy that looks yummy and completely forget that it's you posting this. LOL so then I watch it remember and laugh at myself because I should have known. God bless you and yours. Love, jenwhite 🥰 ❤ 💖
I might try making mini honey pies from different honeys. We get some honey from a guy who lives on the desert border of the Snake River, south of Boise. Itrakes like the desert after a rain. Then there’s Tupelo honey and all sorts of othe option. Very cool.
Watching this, I recalled the most decadent pie I have ever made. Check out Banoffee pie. You will love it! Thank you again for sharing this with us! xoxo
That sounds YUMMY. Custard is one of my favorites, both sweet and savory, quiche, flan, crème brûlée. If your not a fan of custard pies then the honey pie might be too much. Wonder what something similar would taste like frozen like ice cream.
I am curious if you tasted the first pie? I’m sure it would still be edible and wondering what it tastes like. I was hoping you/the kids would have tasted it in the video.
I agree with the others that this is a really fun series 😊 I think I’ll have try this honey pie. Thanks for showing the first attempt also I feel like it happens to me a lot. 😊
This is a wild guess but do you think by whisking the ingredients that it like pureed the ingredients instead the wooden spoon blended and didn't over mix?
is it just me or do both pies actually look delicious? I would eat that "fail" even..lol. thanks for sharing your "failures" as well as your successes. Your relatable "human-ness" is what makes me love your family and your channel so much!
A tip for measuring honey, molasses, karo syrup....spray your measuring cup with cooking spray before adding your liquid to the measuring cup. It will pour right out
That's a good one I just learned that a couple of years ago
Or if your recipe calls for oil, measure that first and then measure your liquid sweetener.
Megan , your month of pies is truly amazing. You make everything you do special. There truly isn’t anything you aren’t good at . Thank you for all the videos you create . You are such amazing parents to your children 💕❤️
I just love your children! Eve is so sweet with her “yes please” answer to another piece of pie and Jude not wanting to hurt any feelings by rating it “in the middle.” Pearl is a sweetheart too. Love you all!
I just LOVE this series!!!
I’m so glad the second one was success. Love that your learning and showing us the flaws too
I love that you never give up with a fail pie and that you remake them, it's determination!!I would never make another one..💚💛🧡❤️💜💙
What none of the recipes are telling you is that a custard will "un-custard" or denature if it gets too hot, which is what happened with the first one. I've had this happen to me with a lemon meringue pie - where I once put the lemon custard in HOT to a hot pie shell and then with the meringue on top insulating all that heat plus the oven on, the inside turned to liquid. This is always a danger with custard being baked after is already started thickening, so maybe make sure your pie shell is cooler (just a tad) and I'll bet that sieving action also cooled the filling just enough so when it baked it did not denature. I've never heard of a Honey Pie and I like (a LOT) the way this custard is made with whole eggs rather than just the yolks. I'm LOVING this series - I'm learning so much, getting all kinds of ideas. I don't do milk, but heck, I might try it with diluted coconut cream - it does look delicious!
PS Now I wonder if the southern "Chess Pie" is made in a similar manner. I'll have to go look it up...
I am preparing to do a lemon meringue pie because mine always fail. This is undoubtedly the reason that my previous attempts came out with liquid between the custard and shell. We eat it, but still, it doesn't look good and the crust gets soggy if you refrigerate leftover pie.
@@lindajwilson9848 I feel you! I've totally done this. Took a while to figure out... but boy does it feel great when it holds its shape!!
Ok, Pearl is hilarious, I just love her responses during these videos. She is hilarious. I LOVE this series. Perfect timing before the holidays. We had tomato pie for supper and everyone loved it. Noah, would not try it until I told him it was Jude's favorite pie. He tasted it and asked for seconds! So, Thank you and Jude for teaching us something new, and expanding our dinner menus. God Bless!
I also think it was the whisk and when you test the custard on a spoon you are to run your finger down the centre and if a line stays it is ready.
These were my grandmother's instructions, too: use wooden spoon and test by running finger down the center back of the spoon.
I love Jude’s response 😂❤ As politely as he could put it! Sounds like my kids :) I’ve never heard of honey pie. I love the different pies you’ve done! If it tastes like Werther’s I’d probably love it!
The honey pie looks amazing.
Love this series! It always makes me get in a happy mood😊 Keep up the lovely work!
I’ve been following along your families journey for years now and have LOVED this series!! I’m a former pastry chef and I thouroughly enjoyed watching your curiosity grow through the last few weeks. I also enjoy hearing how Mike and the kids describe what they’re tasting. Pearl…you are a riot, seeing her facial expressions as the finishing touches are made and then her reviews! She is a gem and an incredibly sweet soul! Megan would you consider doing another series of some sort?
I am theilled you’ve chosen such a variety pies, from familiar, rustic, fine dining to exotic! I love the reactions just as much. I love orange blossom honey. I would like it! 💛
Jude seems so sweet. The honey pie looks delicious. Thank you for making this series. My 5yo daughter loves watching them with me and it is encouraging her to try cooking with too.
I dont want September to end Im loving this series! Love you guys!
This is so cool! I love how you're doing some sweet and some savory and some traditional flavors and some out of the ordinary. Nice editing and music too. Great job!
What an interesting pie. It looks Wonderful!!! And how wonderful of you Megan to try it a second time for us. It looks absolutely delicious thank you
Thanks for showing your pie fails. It makes all of us feel better when it has happened to us. I have failed with a custard too, and basically turned around and did the same thing and it worked. It may have been the temperature of my oven or I didn’t cook it enough. But it’s nice to see your fails as well as your wins.
MEGAN (NOT YELLING PHONE IS STUCK ON CAPITAL LETTERS LOL)WITH ANY CUSTARD PIE AFTER BAKING LET REST ON COUNTER. WHEN COOL PLACE IN FRIDGE FOR AT LEAST 4 HOURS. FYI IT WAS THE WIRE WISK. GOD BLESS FROM WEST CENTRAL INDIANA FARMLAND ✝️🇺🇸😊🚜
Mike laughs at being philosophical about pie, but I agree with Megan... It's a topic that goes deep into our psyche. It's about healing childhood wounds, taking the place of that missing piece in your heart stolen by the jack of hearts, and why jazz had to be the background music 🎶. It's about the soul man. I've only begun to pontificate on pies, the process, and the enigma-pie.
Preach on, Angela!
OK the jar trick just saved my sanity!!!
Some pies can be so unforgiving! Bless you doing this pie twice to make it right. Thumbs up! Please keep the videos coming!
Using a wire whisk instead of a wooden spoon will most definitely change the consistency of your filling.
Serious?
Probably adding too much air!
This had me stumped..but that could be it!
Yes, I made vanilla custard using a whisk once. Never again.. The texture is completely different because of the air the whisk adds. The wooden spoon creates the thickest, smoothest texture.
At the end I would like the list of pies and each member of the family numbering the top 10 that they loved
I admire your patience in trying again. Well done, it looked delicious. Never tried a honey custard. Custard tarts are a English tradition and often have nutmeg dusted on top. I feel like people either love them or hate them.
Good job for not giving up and making another pie.
honey pie is a Beatles song
Looks beautiful, I am sure the one that didn’t quite work out tastes good too
I love all your videos but these pies are just a super special series! I hope you do it yearly
I’m learning a lot from you and from comments left by viewers. I think I would like the honey pie because I like baclava, which uses honey.
I'm tempted to do one of your pies each week. It would give a focus through the cold wet winter months
I have never even heard of Honey Pie!! Very Interesting! Jude was precious. lol I think the way to Pearl's heart is with pie. 😅
This September month of pies has been a great way to get your views up! And we get to try new pies without all the calories! Congrats fam❤❤❤❤
I just love September pies videos! Thumbs up! Especially the beautiful jazz music in the back ground! Pie looks delicious! Please keep the videos coming!
You have such good musical taste :) I also love this series!
I make what I call a mild pie (egg- flour- sugar-butter) cooked on stove to pudding consistency and when bubbles begin to rise up -any bubbles -even two or three- pour into unbaked shell. Dust bottom of shell with cinnamon and too after pouring in cooked pudding. Bake 40-45 min until bubbles and steam causes top layer to rise. It’s delicious.
Excellent series- thank you for sharing. Also, the jazz as background is very pleasant.
It's amazing the tips and tricks that are omitted from recipes.
Megan, By the end of this month you're going to be a pie making expert!!
Thanks for showing us another great pie:)
Love these pie videos they are bringing me so much joy!!💜
Golden staircase pie is my family's favourite but it's quite a bit too make so we only make it for very special events.
You are a pro. And patient. Not sure I would have baked a second one. The pie looks beautiful. I am thinking at the end of this you should publish a book with all the pie recipes as a fundraiser. Your stories about successes and fails would be interesting. You have made some unique pies.
good idea, but don't really think you can sell other people's recipes.
Thanks for the tip! I love this series’s
love that u made it twice . yum
Great job Megan, quick action to realize the first Pie was not turning out and start again. Curious did anyone try the second pie to see how it tasted??
I want to know the same thing!
That pie looks so good! A hint of lavender and vanilla bean would be good in the crust too. I like that combo 😊 I’ll have to try this one
Another pie that looks so good, love love love this series x
Keep it up! I'm watching your video every day!
It reminds me of a flan. It sounds delicious as a desert following a spicy entree
Custard pies are not SET coming out of oven. They SET in the refrig. with cool . Just as Banana cream.
Oh my goodness, I love you just started making a second one!
This looks really good, and you're pairing with Moroccan food that's perfect also.
I've never tried it before but a friend told me she thought it reminded her of Flan, That made a lot of sense when you started explaining that it would take on the taste of the honey.
These are just the coolest videos!
Thank you thank you thank you
Still loving this pie series!
I am really enjoying your pie making experience! How about trying a French Canadian tourtiere? It is a meat pie often served on Christmas eve.
I have never pre cooked my custard pies, and I agree you should have cooked this particular pie longer, before putting in oven for such a short time. Great series!
Evey is so cute...love her!!
Thanks for showing the “failed” pie. I’m sure that most of the flowery meadowy taste comes from the honey. A milder honey would have a milder taste - maybe more like a sugar pie or a maple pie.
I wanted a taste test of the first pie.
This is one that I feel very inclined to make. I love anything that has honey in it. Looks yummy 😋 great job!
I'm only five minutes in, and totally interested in how it turns out eventually. Wondering would cornflour help thicken it?
This looks delish‼️ Please put the recipe on the description, thanks!!…loving this 🥧 bake month.
Yayaya! You did great with the piping bag this time! I loved that you showed a "fail" w/ the first pie bc we *all* have those when baking. "It almost tastes like grass... but in a really good way." lol!
Loving all the pies new and old! I want to make pies and tarts! I love the blue pie pan also!
Yes this is nice to see the different recipes for pie. My Mom made raisin pie that’s was sooooo good ,wish I had it now.
Im super excited to try this one! NOTHING better than CUSTARD!!
(You know..... Chubby girl stuff! LOL!!!)
I came across this recipe today while reading about World War II ration recipes from the UK. It's called Lord Woolton Pie. A savory pie with several variations. Some have potato for a topping, while others use a pastry. The original recipe was created by a chef to inspire and help people use their rations.
Great series! Custard for all its simplicity is finicky when it comes to temperature and time. And that is dependent on wether you use startch as a thickener or just eggs (which require a lower temp of 185F) Eggs have an enzyme which destroy the startch if the correct temp isn't reached (close 212 F). Using a recipe with quick tapioca is supposed to help but have not tried it. Looks delish!
I’ve enjoyed this series!
I have an old world Italian dipping sauce that if you ever decide to do a “month of sauces” I know you’ll love this one! It’s an anchovy-garlic sauce called Bagna Cauda! It is amazing!
They should do that in March, as it’s national sauce month!
@@raee47 Yeah! I would like to see what different sauces she would come up with.
Whisking adds air to the mixture. Maybe stirring instead of wishing was the issue.🤷🏼♀️ I don’t know. Amazing what one thing can do to a recipe.
Make French Canadian pork pie. My husband said his mom made Thais at Christmas
A very fun series......rather motivating but I haven't started on anything yet!
Haven’t read any of the comments but I would say the wooden spoon made the difference. It probably absorbs some of the moisture that made the first one bubble up (too much moisture)? Just a guess.
I was thinking it may taste a little like Baklava! Looks delish.
Me too 😊
my granny said to test a custard by dipping a wooden spoon in the mixture and let it drip off then run your finger across the leftover on the spoon it should leave a thick trail where you ran your finger. and the custard maybe should have boiled?
I’m thinking the humidity may be to blame for it not setting up. I know it affects divinity from setting up and moraine as well..
💋🧚🏻♀️❤️🇺🇸
Whisking cream prevents it from setting. Been there with Sugar Cream Pie
Let us know if you ever figure out what made the difference between pie #1 and pie #2. Looks deicious!
Wonderful
I love this one. There are beekeepers that sell honey on the roadside. I would make sure I had enough cash on me just to get theirs, just to make this.
your pie series has totally got me inspired - i made your chicken pot pie recipe (but used Pillsbury pie
crusts) and it was sooooo good! a huge winner for these fall nights. it was simple and delicious! love these videos.
I suggest sharing that pie with your bee craftsman so they know what their honey tastes like in that pie.
Megan, have you mentioned where you got your necklace from? I love it!
Literally. Everyday I see a pie up on my screen and I think oh boy that looks yummy and completely forget that it's you posting this. LOL so then I watch it remember and laugh at myself because I should have known. God bless you and yours. Love, jenwhite 🥰 ❤ 💖
I might try making mini honey pies from different honeys. We get some honey from a guy who lives on the desert border of the Snake River, south of Boise. Itrakes like the desert after a rain. Then there’s Tupelo honey and all sorts of othe option. Very cool.
Maybe you could flavor the whipped cream with an herb... so like honey and tea?
Watching this, I recalled the most decadent pie I have ever made. Check out Banoffee pie. You will love it!
Thank you again for sharing this with us! xoxo
I suggested this too! It’s our family’s favorite pie!!
Since you bake a lot, have you thought of making your own vanilla extract?
Have you tried vinegar pie? It sounds strange, but is refreshing!
I didn't even know that existed! If you say it's refreshing, who knows it just might taste good ☺
Just leave it as it is and it will cool down and it will be good.
I would look up a few honey pie recipes to see if anything is different.
That sounds YUMMY. Custard is one of my favorites, both sweet and savory, quiche, flan, crème brûlée. If your not a fan of custard pies then the honey pie might be too much.
Wonder what something similar would taste like frozen like ice cream.
I am curious if you tasted the first pie? I’m sure it would still be edible and wondering what it tastes like. I was hoping you/the kids would have tasted it in the video.
I agree with the others that this is a really fun series 😊 I think I’ll have try this honey pie. Thanks for showing the first attempt also I feel like it happens to me a lot. 😊
I've got to try some of these pies!
Are we gonna get to see October soops?
This is a wild guess but do you think by whisking the ingredients that it like pureed the ingredients instead the wooden spoon blended and didn't over mix?
The music for this recipe, reminds me of Mr Rodgers lol lol
I think when you cooked first one it wasn’t coating spoon like it should it was dripping. You should have no drips.
I just got some honey from a friend. I may have to try making this😊 I wonder if I could make it gluten and dairy free 🤔