GingerbreadMommy

Delicious. Exactly what you want in a biscuit--soft, buttery, light, melt in your mouth! I used butter instead of lard.

Dissolved yeast with water and olive oil. Added "Italian spice mix"to the dry ingredients. Bacon fat to grease the pan for flavour and a crispy, golden bottom. Poked holes with fork into the dough to prevent bubbles. I did two bakes. The first was for 12 minutes at 400° F. Brushed bacon fat on top of partly baked "dough", to prevent the sauce, toppings from making the crust soggy. Brushed bacon fat on top edges for a nice brown colour for the crust "handles". Laid toppings. Baked a further 25 minutes. Cooled on a rack. Can you tell we like a thin, crispy crust? ??

Mix the sugar mixture with the apples (and do not just sprinkle on top). Leave out the water. Double the topping. Half on the bottom and half on top. Add nutmeg.

Good. Be generous with brown sugar. Possible to freeze ahead of time.

Make sure to put brown sugar on each. Otherwise, the maple syrup did not really come out and they were on the bland side.