- Lots of vanilla - two whole tablespoons, which tasted great and not overpowering at all
- Non-fat yogurt - it tasted quite rich, kind of like cheesecake, but lighter
I would also say that the Flaky Pie Dough recipe in this book isn't my favorite. I've now made it twice, and I find it a bit shortening/butter intensive. I think I'm used to a lower ratio of shortening to flour. I also never think ahead to chill the shortening, so perhaps that's part of the reason I find it overly soft. (My favorite pie crust is the Flaky Piecrust from Mark Bittman's How to Cook Everything).
I will definitely bookmark this one to make again - wondering how it will taste with other fruits and nuts. Looking forward to seeing what the other TWD bakers have done....
|Here's how it looked on the plate - how can you go wrong with fresh fruit, nuts, yogurt custard and pie crust?|