Apple Pie ala Foamheart

oldschoolbbq · Oct 7, 2014

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

, my fat little heart raced when I found her making

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

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

chef willie · Oct 7, 2014

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

fritters.jpg

chef willie
Oct 7, 2014

foamheart · Oct 7, 2014

themule69 said:
Ok make mine with french vanilla.

Happy smoken.

David

kesmc27 said:
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>

foamheart · Oct 7, 2014

oldschoolbbq said:
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

, my fat little heart raced when I found her making

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

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!

foamheart · Oct 7, 2014

Chef Willie said:
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?

chef willie · Oct 7, 2014

Foamheart said:
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

foamheart · Oct 7, 2014

Chef Willie said:
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!

radioguy · Oct 7, 2014

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

foamheart · Oct 7, 2014

RadioGuy said:
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 !!

Search

Search

Apple Pie ala Foamheart

oldschoolbbq

Legendary Pitmaster

chef willie

Master of the Pit

fritters.jpg

foamheart

Gone but not forgotten. RIP

foamheart

Gone but not forgotten. RIP

foamheart

Gone but not forgotten. RIP

chef willie

Master of the Pit

foamheart

Gone but not forgotten. RIP

radioguy

Master of the Pit

foamheart

Gone but not forgotten. RIP

Similar threads

Latest posts

Hot Threads

Spammer PMs, Anybody Else?

Questions for RecTeq owners

Lost my dad yesterday

On the Edge of Trying Sausage Making

Do briskets cook faster in a smaller smoker?