I bought a Norpro non stick pie plate this past week so I had to make a pie. An apple/blueberry pie. I took 3 apples and cubed them, cooked them down a little with a little sugar and cinnamon, That is the bottom layer. One pint of blueberries tossed with some sugar and a squeeze of fresh lemon. That is the top layer. I made an oil crust using Jenny Jones recipe. I have used it before and found that one to be the easiest to use (2 1/2 cups of flour, a little sugar and salt, 1/2 cup each oil and milk - I used grapeseed oil).

It just came out of the oven. It's not the prettiest because I made the top crust just a little too small. If it looks good after I slice it, I'll post another pic.

It baked up very nicely, I probably overbaked it by about 5 minutes. I don't bake pies often enough to nail it down. The bottom crust was nicely browned. The Norpro pie plate is worth the $10. Some of the filing bubbled up on the side, so I had to run a plastic knife over it to loosen it, but after I did that the pie slid out very easily.

Len your pie and crust looks very good,glad the pan worked just as Mike said it would!

I made Len's buns today, following his recipe exactly except buttermilk instead of milk, shaping them into 10 buns at 81 grams each, and baking them in the bun pan. I added a scant teaspoon of whole wheat flour as I kneaded to get the tackiness I prefer. I did not get the oven spring that Len showed us in photos last week, and mine also did not get very brown, only a very light tan. They were very soft and the dough was wonderful to work with. The crumb was fine, and the entire bun nicely soft, and it also held together very well in spite of a lot of ingredients served inside it: kielbase, onions, peppers, and hot spicy mustard. It's difficult to say much about the flavor with that combo, but overall they were delicious! I'll make them again.

My post disappeared after I edited it, so here it is again:

On Monday I baked Bischofsbrot. The recipe is posted here at Nebraska Kitchen. I began a thread about substituting oil for melted butter, read the responses from Mike and Aaron, then did a tweak. I also substituted 3/4 barley flour for that much of the AP. My experience is that barley flour gives a bit softer texture, rather like cake flour or whole wheat pastry flour. I had no currents, so I used golden raisins in their place. The cake--which is what it is--baked well, and came out of the pan easily. (I used a fresh batch of the Grease, which seems to me to work best when its freshest, although I always stir it up when it has been sitting.) I'll slice it on Tuesday and report back on the other thread.

On Monday evening, as we were out of bread, I baked two loaves of my Buttermilk Sunflower Oat Wheat Bread, substituting in an extra 1/2 cup whole wheat flour for that much bread flour. the bread rose and baked well. These are 9x5 pan loaves. I'll freeze one.

Chocomouse, when I use buttermilk I add a 1/4 tsp of baking powder per cup of buttermilk. That might have some affect on the oven spring but I always get nice browning on the buns even when using regular milk. Anyway, I'm glad you like them.

I've baked Len's buns as a loaf of bread and as buns, and my experience is that the recipe is at its finest in buns--soft and delicious. I've always put in buttermilk. I usually get good browning, and I don't use baking powder.