re: Hubig’s Pies scouting report: where are they?

quote:

---

quote:

---

This is absolutely an issue. For whatever reason, the filling is extremely watery. Legit bit into three so far that drenched me. Something is definitely off with the filling, and this was for both apple and lemon and different batches.

---

Do those bunch of idiots not know how to do QC before shipping their product? Or is this just some guy who bought the name doing this in his backyard?

---

The people named for the current Hubig entities in the Louisiana Secretary of State's database are the family that owned the company forty-plus years ago and I think back to the beginning. One of the addresses listed was then / apparently is home to members of the family.

My guess is that with new equipment the process necessarily had to change somewhat, and they're trying to tweak the production system to get pies that match the old ones--based on memories of the old ones from a decade-plus ago, which may have faded and may differ somewhat. Like any new / revamped recipe, it can take time and multiple attempts.

I'm looking forward to my first 'new' Hubig's apple pie, but I'm willing to give them a couple of months to work out the kinks in the new production line.