Thank you!
I don’t think Paul Hollywood would accuse me of pursuing style over substance. 
My pies are typically messy, but if they taste good and have a pleasing texture - who cares? 
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Looks great; nicely browned crust! But I don’t like the texture of sugar crystals between the teeth. Anyone else like that?
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As far as I’m concerned, pie is meant to be homey as well as delicious, especially fruit pies.
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We love those crunchy bits.
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I do. I like the crunch from Demerara sugar.
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We used to freeze florets of leftover whipped cream on a cookie sheet, then drop them into coffee.
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I’ve made one a couple of times from pizza crusts. It is suprisingly tasty and better received than in the og pizza.
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