Some time back a mentioned that Robin Hood had discontinued it's very popular 'flaky pastry' line.
The companies replacement, from the new American owners of Robin Hood, Dr. Oetker [DO] pie crust just is not up to par.

So after making pasty from scratch and experimenting with the DO mix I have found a compromise that works OK, mainly in the making part. I make up DO with slightly more liquid than necessary. I then add, in my case wholewheat flour, to bring it back to the right firm consistency.

The result is passable, not as flaky nor as tasty as the old Robin Hood, but it is workable, unlike making OD as instructed on packet. Maybe some more experimentation?

At right is a strawberry apple with a touch of ginger pie.

I will be continuing on with my personal Jadid of not buying any Robin Hood products, except in last resort cases and DO.

Great day yesterday, sunny, when it made it over the hills, lighter winds that we have been having.

There is a winter storm watch in place, snow and high winds by Friday. If things go to the norm we will not get hit as hard as those further south of us.
We could sure do with the snow, the roads are hard as ice [ha ha] with rocks poking up, not sure why people use the ski doos in those conditions, if it was an emergency then OK, but to just joy ride and macho speeding is stupid, not to mention expensive when things wear out. .