These took a bit of extra cooking and could have used even more. At 35 minutes they were still pretty firm, though parts of it had begun to break down somewhat.

The flavor was a bit more sour than tart, and as such I don’t think I would select it for a pie. The texture was either too firm for me or soft and a bit grainy. On the whole not entirely unpleasant, (like the Opal) but not one I would pick it for future baking options.