Yes I saw that post! I love Earl Grey and it’s my regular cuppa, with milk, and sugar if I’m feeling poorly. The tea leaves in my teabags were very fine so I didn’t have to grind further and I didn’t notice the texture. I think you would in a custard like your pie.
I whipped some cream as clotted cream is not that great here—we only get one bottled kind and it’s not the same as in the UK.
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Thanks for posting. I’m having family over this weekend and thought of making them. Will make my usual ones and maybe try them another time.
I’ve only had bottled clotted also-- someday might try to make my own
Mary Berry knows how 
Clotted cream recipes - BBC Food
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I am glad that turned out better!!
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This was last week… Dorie Greenspan’s Chocolate Oatmeal Cookies with Cookie Butter. Another recipe that I have been making for years because it’s easy and good!
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I did! My husband felt the apricots were too tart, but I didn’t agree and neither did the friends I made them for, who asked to take the leftovers home. I could use an apricot glaze next time and he might like that better. I used GF flour since one of my guests has celiac and that worked out pretty well. I do think I overbaked them a tad, but I had to bake them in my countertop oven because my real oven went kaput over the weekend. (And I can’t get it looked at until August 1st! 
) I can see where a dice might work out better!
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The idea of that dessert being too tart is hilarious .
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Smitten’s sour cherry slab pie, scaled down, and made with EJM’s all-buttah™️ pie dough (double batch.)
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Some of us do NOT want to make a weird squidgy face after every bite.
Of course, some of us do. My partner will eat those super sour nerds ‘til her tongue starts peeling.
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That dessert is hella sweet is my point.
Used up last week’s frangipane excess today, as well as a sheet of puff pastry that had been lingering in the freezer to make a rhubarb/frangipane tart (inspired by this recipe, changing all elements and not attempting the impressive chevron design top…) and also a trio of nectarine rustic hand pies.
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Ok. It’s just cornbread. Standard “back of the corn meal box” recipe. But it’s not made with the stuff from the box. It’s made with this:
Freshly milled cornmeal from the Bale grist mill in St. Helena, CA. It’s one of only a few historic operating mills in the country. They sell milled grains as “souvenirs“ and have to specify they aren’t meant for consumption since that was the “wink ’n nod” agreement they made with the state about not conforming to modern food processing facilities.
They also do a polenta, as well as these:
(There will be further experiments coming soon)
I was cautioned that these would ACTUALLY need sifting, and to store them tightly sealed in the freezer, as they will go rancid MUCH more quickly than commercial whole wheat flours.
I sifted the corneal with THIS!
My grandmother’s Ye Olde Time flour sifter!! Got a medium-to-fine meal and about a cup and a half of larger flakes of hull and other such chaff.
The result was a VERY ‘corny’ flavor to the bread without adding whole kernels of fresh corn into it, which I generally cannot stand.
Can’t wait to try sourdough and rye with the other flours.
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Cool, I did not know about this mill.
The tour is really cute. You get to watch them actually mill grain. The flour samples are $8/package.
Highly encourage a visit if you’re in the area.
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@mig:
Do you use anything for a pie crust shield with the pan-baked slab pies? I always seem to need to crust shield for pies at about the 20-minute mark, and I’m wondering how best to achieve this for a pie with angled corners. I’ve asked DH to look into making one out of aluminum, but I don’t think I’ll have one before this year’s pie season is over. I find trying to wrap a hot crust with tin-foil quickly during the baking process trying. Any tips?
Oddly, this time I didn’t need anything. I baked it at 375 tho.
In the past I’ve done the whole aluminum foil dance , always annoying.
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Got it - thanks. If I come up with any other solution, I’ll post. I’ve been wanting to try the slab-in-a-pan for years (I have always done free-form for slab pies). Today’s the day!
(I’ll be using a 1/8th sheet pan.)
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DH had some small, lightweight, aluminum drip trays for the grill. Two of those, some tin snips, and a little tin foil = problem solved.
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That’s what i sometimes do as well but less skillfully - I take another sheet of foil, cover the pie, and literally cut out the main area so the edges stay covered
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I am very excited.
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