The crazy southern California Santa Ana weather made this a challenging day for baking. I know; I know…sorry, Buffalo. It was 82° today and BONE DRY. Pastry just would not behave. I pushed through and the pies are lovely! We will test out the pecan tonight – I baked a 6” preview tart. Here’s how my day went – – –
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- The bridge of the Starship Enterprise
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- Ready to roll
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- The future of pecan pie
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- Pecan Pecan PECAN pie
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- Deep Dish Apple
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- Oh, you cranbreey tart!
Flori Cooks 
Did you use marmalade and gelatin like like shared with you the other day at Auntie Em’s?
Since I was making it for someone who didn’t want orange I used apple jelly from Ha’s Farm. There’s so much natural pectin in it that I skipped the gelatin. It was great spending time with you!
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