Made this recipe tonight mostly on a whim. Well, this afternoon into evening. Only real alteration is using my usual blend of 50/50 whole wheat/white flour in the dough.
Very good, though I think I'd bake the pie dough a bit less in the initial part (it was a little dark by the end of the pie baking) and maybe whisk the egg mixture a bit better (it was, perhaps a bit textured). Or maybe leave out the corn meal (not sure what it's doing there...) or use Real Buttermilk instead of my usual substitute of slightly curdled (via lemon juice) normal milk.
But! I've got caramel down now.
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