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Drove out to that Amish bakery in Lancaster County last weekend...
Their pie crust was flaky as hell but the filling was almost too sweet. Is that just my taste or do other people feel like bakeries overdo the sugar to cover up average technique?
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scott.grace10d ago
Wait, wait - you're telling me you actually found an Amish bakery pie that was TOO sweet? I thought they were supposed to have that secret family recipe that's been perfect for like 200 years or something.
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kevin_adams10d ago
Read that same thing in a food science newsletter actually. Said a lot of commercial bakeries pump up the sugar because it masks any off flavors from cheaper butter or shortening. The Amish places might be using that trick too, especially with fruit fillings that aren't peak season. I noticed the same thing with a whoopie pie I got near Intercourse last fall. The chocolate cake part was dry and crumbly but the cream filling was so sweet it practically burned my mouth.
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