Amanda the Great by Amanda El-Dweek for November 28, 2023

…. that kinda pie that needs prozac mixed-in

pity pie…

https://youtu.Be/mFl8nzZuExE

Congratulations on your Apple Gallett. (Marketing spin)

I’m sure eaten without regard to presentation it will still be delicious. I applaud your effort. Next time you might try turning the temp down a smidge and baking it longer if necessary, just sayin’…..

Quick…stick it back in and put the timer in….LOL

Rise up! There’s nothing worse than a sad pie.

It does look a little Pastry. Time to put it out of its misery. Yum!

Hard to eat something that has feelings.

I would still eat it. A la mode hides many sins.

I knew a woman who grew up in Europe who asked for my help making a special French pastry. She refused to listen to me about oven temperature, Celsius vs. Fahrenheit, and after it melted into a blob, instead of baking she insisted on adding flour to firm it up because she was in a hurry. She needed to cool it off in the freezer but “that would take too long”. So would doing it wrong.. After failing that, as I was about to suggest adding eggs and baking cookies, she dumped it in the garbage. .

P.S. Last panel.. adorable!

With double crust pies it’s the color and the amount of filling bubbling through the vents. Also helps if your oven is reliable. Many aren’t .

Every time I bake - is different, no matter how many times I have made it. Woohooo. Now I know why. Every baking venture has a different personality. ;)) Thats my story and i’m stickin’ to it.

Eh, you were just attempting to make the dessert, “slump”, and conflated the two recipes! (And, yes, there is an actual dessert called a “slump”. It’s a type of cobbler.)

But seriously, you already are talented in so many other ways, it wouldn’t be fair if you were an expert baker, too! ☺️