Used in 1635 recipes at an average of 1.842%.
Profile: Apple Pie duuuuh
Super simpel and super easy Apple Pie to make!
Very simpel and straight forward mixture of FA Apple Pie and VT Croissant. Combined they are to me the perfect pie crust as they have both a buttery note and a bit of flake going on. FA Apple Pie does take a couple of days to really come out and at 1% it does work its magic for being just a crust with no notes of apples or spices. VT Croissant is super buttery even at 2% which makes the crust feels nice, thick and chewy.
PUR Country Apple has an amazing ability for apples pies since it taste like cooked apples. To make an apple pie, this would be the apple I go for, thanks to that ability. I have tried other apples, but they don't bring that feeling of cooked apple like PUR Country Apple does. It's soft, mushy and sweet.
FLV Apple Filling I kept somewhat low at 1% as I didn't want it to dominate the other ingredients in the filling. I find 1% to be just the perfect amount of spices. Not too much and not too little - just a nice touch of spices.
I don't know how common it is anywhere else, but here where I'm from we like to have prunes, dates or raisins in our apple pies. VT Red Dates has a bit of a sweet and dark taste, that I find go super very well with apples in general. It has a touch of sun raisins going on and it does a little love dance with the apple.
It brings some punch to the filling, adding some darker and fruity notes and adds some nice texture.
Lastly for the filling I settled for just a hint of INW Custard. By all means, I'm not using this much for the flavor, but more to thicken up the texture of the filling itself and make it a little gooey, which INW Custard delivers perfectly fine at 0.75%.
Lastly at the very top of the pie goes the OOO Powdered Sugar. It's just there for the taste and to enhance the sweetness of it all a little.
While I suggest to let it sit for 5 days, to me it's already good after a few days.
This Apple Pie was created for PI day and especially for the second year start of the PI Network Project a project that started one year ago with the help of some briljant PhD's of Stanford's University. Visit their FB page https://www.facebook.com/PiCoreTeam/
I wanted this to be a real celebration pie, a recipe crafted with some of the best aromas available to the vape community.
FA Apple Pie and FLV Graham Cracker makes a lovely pastry.
A nice layer of FLV Vanilla Pudding covered with FLV Apple Filling combined with FLV Orange Citrus and FLV Cranberry for a little tang the filling is just what i was looking for. Added some little dash of FLV Bourbon for the smokey part.
Finished the the mix with OOO Marshmallow Vanilla to give that lovely soft taste to the vape.
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I was a little disappointed in the flavor I got from WF Butter Pecan Pie, and I, like ID10-T, knew something must be done to fix it. While keeping the original mix, I strongly felt that it still wasn't finished, even though it started out as a 1-2-3 recipe. It's too good to limit to just these three flavors. After trying the original, it just wasn't satisfying to me and felt it needed to be sweeter to properly tickle my palette. There was simply not enough caramel in this, so I'm working on fixing it and making it something special.
I added FW Caramel Candy after trying the original and was immediately impressed with the results. But I think I can do even better. The missing sweetness is now mostly present. I'm going to focus on complimentary sweeteners, and next is FW Caramel (salted) and TPA Brown Sugar. This should brighten things up a little.
WF Butter Pecan Pie is yummy, but its name drove me nuts and I had to try to "fix" it. It just tastes like butter pecan ice cream minus all of the ice cream. Or, something that could pass for the top part of the pie, with all the baked pecans, cooked sugar sweetness, and extra butter. But where's the eggy goopy inside? Why does it have "pie" in the name when I'm not getting even a hint of crust. FA Apple Pie takes some time to come out but I'm only getting the hint of pie crust I wanted from it at 1%, no apple or other fruit, no apple pie spice. INW Custard fills it out wonderfully. Three other versions didn't work the way I wanted them to. FA Custard Premium 2% was enough to take over and turn it into a custard recipe. Lovely, but off-topic. Not a pie. CAP Vanilla Custard 2% fit the pie profile and tasted good but that unmistakable Capella vanilla stuck out, calling too much attention to itself in an annoying way. The INW Creme Brulee 2% that someone suggested gave it a nice sweetness but wasn't custardy enough for a pie filling and tasted a little burnt.
Rhuberry Custard Tart, is a soft pastry case, layered with a healthy smearing of rhubarb and raspberry filling and then topped with thick delicious custard.
Ok so, FA Apple pie and FA cookie build the tart casing, Sugar cookie will contribute too.
The custard is fairly explanatory, it’s just custard premium as I didn’t want anything to stand in the way of that sticky rhubarb and raspberry filling, don’t get me wrong, the custard is there but it’s just not overboard.
Ok now to it, the best rhubarb by a country mile is VTA rhubarb compote... the only problem, it’s weak so you have to push it, it’s already thick, sticky and tart so adding VTA raspberry jam just finished it off beautifully.
If you like my recipes and what I do then please rate and review accordingly :)
Recent trips to the International section at Publix has sparked an interest in English snack food. My recent obsession is Jammie Dodgers . . . jammy, gummy, raspberry filling between two shortbread cookies . . . kind of sweet and kind of savory. This is my take on that with a mixed berry filling instead. Good right away, but, given about seven days for the flavors to marry, it gets better with time. Took a few cues from nickev's Jam'n'Cream (https://alltheflavors.com/recipes/153015#jam_n_cream_by_nickevz), but most of the inspiration was munching on the actual snack. Enjoy!
FA Bilberry = FA Blueberry Juicy Ripe (cause it's not added here yet - don't use bilberry!!!)
I was going for a pie with a little something other than apple. Originally I put 0.25% FLV Pastry Zest and FLV Basil in it...but I don't know if it is just me not liking pastry zest or if it really was clashing with another note in the recipe, so I altered the recipe slightly and it definitely tastes better to me without those two, though I am tempted to add Basil back in, but I'll leave this recipe as is and if you feel adventurous you can give it a go with the basil and pastry zest if you want to.
Check out Episode 94 of the Mixin Vixens to see the full run down of what I get out of this recipe.