julie, i can see you are a great pie baker! just want to add that i now am using 5 yolks instead of 4 yolks for the curd to make it firmer (but of course by weight as these days yolks can be so little!)
cherry pie cooling for my dad’s birthday today. just started to rain (again) so glad it’s out of the oven before potential power outage. the crust is so crisp and flaky i hope the humidity doesn’t compromise it.