Momofuku Crack Pie
I've made Crack Pie before a few times with truly amazing results. This time, the filling separated so that the centre of the pie is a solid mass of fat sitting on top of the crumble crust. It looks as gross as it sounds and tastes worse. Actually, it tastes fine outside of the grease-zone. What happened?!? Any ideas?
Here are some other details which may help:
•I used the online version (which I've used before) from Momofuku For Two which is maybe nearly the exact same as the one from the Milk Bar book (which I've also used).
•I used the original measurements to make 2 pies.
•I froze the crumble crust and filling for the second pie (which I have also done before) and the 1st pie had the same problem but to a WAAAY lesser degree.
Has anyone else had this problem? Did I majorly screw up? Where and how?
In the pic you can see that the outer edge if the pie is caramelly coloured and that's the yummy part. The inner part is light tan with a bit of a crust on top with solid fat below that and the crust at the bottom.