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Apple Pie ala Foamheart - Page 2

post #21 of 29

Oh, yes , Kevin. I remember watching Maw cooking and making these little delights after the pies were done. She also made some with just the crust and Cinnamon and Sugar and Butter. OMG:icon_exclaim: , my fat little heart raced when I found her making

 

them.  I was an only (and Adopted ) child , so you know I was spoiled :biggrin:

 

I see me doing an Apple pie and a Pumpkin pie shortly. I already seen the Pie Pumpkins on stands and the weather is just right for them...

 

They say that canned Pumpkin is just as good as a home baked one for a pie... loses something in the can though , and I enjoy the process.

 

Thanks for the memories...

 

Stan

post #22 of 29

Looks great there Foam.....a good pie crust is a thing of beauty, right up there with a good biscuit. Honey Crisps are my GF fav apple now.....go figure, they are also the most expensive..LOL, up here around $3-4 a pound most times. I've been using them to make apple fritters for dinner some nights, along with some bacon, using up the remains of my buttermilk pancake batter from Sunday breakfast. Growing up Catholic in NYC Grandma made them often on meatless Fridays so, for me, real nice memories. A tip on the pie....I've been told to peel & sugar the apples the night before in a bowl....much of the juice will seep out by letting them sit overnight allowing you to stuff more apples into the shell and less juice pools as it bakes. And here's a pic of my honey crisp fritters for another meal idea, and the first few get done in the bacon drippin's <grin>.......Willie

 

 

post #23 of 29
Thread Starter 
Quote:
Originally Posted by themule69 View Post
 

Ok make mine with french vanilla.

Happy smoken.

David

 

 

Quote:
Originally Posted by kesmc27 View Post
 

I'll take mine with s scoop of ice cream......UPS red please!

 

Steve

 

 

You want me to zap it in the microwave first before shipping? It might melt the ice cream 'fore it gets there.

 

<Chuckles>

post #24 of 29
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post
 

Oh, yes , Kevin. I remember watching Maw cooking and making these little delights after the pies were done. She also made some with just the crust and Cinnamon and Sugar and Butter. OMG:icon_exclaim: , my fat little heart raced when I found her making

 

them.  I was an only (and Adopted ) child , so you know I was spoiled :biggrin:

 

I see me doing an Apple pie and a Pumpkin pie shortly. I already seen the Pie Pumpkins on stands and the weather is just right for them...

 

They say that canned Pumpkin is just as good as a home baked one for a pie... loses something in the can though , and I enjoy the process.

 

Thanks for the memories...

 

Stan

 

 

Last year is the first time I can remember using a real pumpkin, I am sure I have before, but I don't remember it. Though last years attempt at a real pumpkin turned on the light! The pumpkin was so good, so buttery, I used no spices what-so-ever and it might have been the best pumpkin pie I ever cooked.

 

Only reason I had real pumpkins was I wanted to smoke one and make pumpkin bisque for the cook-off.

 

I am looking forward to doing another this year, if its as good, you know not a fluke, no more cans for me and I can use the pantry space!

post #25 of 29
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post
 

Looks great there Foam.....a good pie crust is a thing of beauty, right up there with a good biscuit. Honey Crisps are my GF fav apple now.....go figure, they are also the most expensive..LOL, up here around $3-4 a pound most times. I've been using them to make apple fritters for dinner some nights, along with some bacon, using up the remains of my buttermilk pancake batter from Sunday breakfast. Growing up Catholic in NYC Grandma made them often on meatless Fridays so, for me, real nice memories. A tip on the pie....I've been told to peel & sugar the apples the night before in a bowl....much of the juice will seep out by letting them sit overnight allowing you to stuff more apples into the shell and less juice pools as it bakes. And here's a pic of my honey crisp fritters for another meal idea, and the first few get done in the bacon drippin's <grin>.......Willie

 

 

 

 

 

We were talking last weekend about seafood Fridays as kids. It was predominately Catholic here when growing up, and even the schools served seafood on every Friday. Then come lent, it was seafood every day. LOL.. such a terrible childhood...... ROFLMAO

 

BTW I doubled the above cornstarch in the above recipe to 2 Tablespoons just for the Honey Crisps, and it was still a bit runny, My Dad who currently just don't like nothin, had three pieces and used a spoon LOL. That is my normal recipe but it uses only 1 T cornstarch for Granny Smiths.

 

It really gladens the heart to see someone so appreciate, nay, enjoy something you cook. He's on the mend, getting frustrated with the wheelchair after a couple a months. He was all smiles and enjoying that pie. Isn't that why we all cook?

post #26 of 29
Quote:
Originally Posted by Foamheart View Post
 

 

 

We were talking last weekend about seafood Fridays as kids. It was predominately Catholic here when growing up, and even the schools served seafood on every Friday. Then come lent, it was seafood every day. LOL.. such a terrible childhood...... ROFLMAO

 

BTW I doubled the above cornstarch in the above recipe to 2 Tablespoons just for the Honey Crisps, and it was still a bit runny, My Dad who currently just don't like nothin, had three pieces and used a spoon LOL. That is my normal recipe but it uses only 1 T cornstarch for Granny Smiths.

 

It really gladens the heart to see someone so appreciate, nay, enjoy something you cook. He's on the mend, getting frustrated with the wheelchair after a couple a months. He was all smiles and enjoying that pie. Isn't that why we all cook?

Yes, it is.....and you're a good man taking care of your Pops. Me thinks I'd be pretty cranky in a wheelchair so whatever brings a smile is justified....even 3 pieces of pie...LOL.....carry on....Willie

post #27 of 29
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post
 

Yes, it is.....and you're a good man taking care of your Pops. Me thinks I'd be pretty cranky in a wheelchair so whatever brings a smile is justified....even 3 pieces of pie...LOL.....carry on....Willie

 

LOL... I'll let him know you Ok'd it........

 

" A tip on the pie....I've been told to peel & sugar the apples the night before in a bowl....much of the juice will seep out by letting them sit overnight allowing you to stuff more apples into the shell and less juice pools as it bakes."

 

Great idea, I wonder if ya get a pellicle? I have always over stuffed fruit pies especially apple. I can sometime get as many as twice as much as I should. Nothing worse that a pie that is all wimpy on filling. I normally use Pyrex 9" deep dish pie pans and have adjusted all my recipes to include 50% more to compensate. No wimpy pie here!

post #28 of 29
Foam,

Great looking pie, pass a slice please!!

My grandma made the best pies. She would always have left over dough and Let us kids roll it out and make our own treats. Thanks for the memories...her kitchen always smelled great!!

RG
post #29 of 29
Thread Starter 
Quote:
Originally Posted by RadioGuy View Post

Foam,

Great looking pie, pass a slice please!!

My grandma made the best pies. She would always have left over dough and Let us kids roll it out and make our own treats. Thanks for the memories...her kitchen always smelled great!!

RG

 

Thank you. I would gladly but the only thing left is the picture.

 

Its that time of year, when I baked the pie that cinnamin added the best smell to the house. The kind that Mom always would have whenever I came home. It was really nice. If the pie was no good, it still made me smile. I can't do candy coated or caramel coated apples anymore, durn store bought teeth, but the pie was nice. Can't wait for pumpkin season !!

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