Used in 397 recipes at an average of 3.156%.
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.
REVISED: Serves me right to suffer.. I wasn't so happy how the previous version of "Drunkin' Freedom" steeped. Here is the new recipe.
Spiced apples, buttery ice cream, with a still boozy bourbon sauce.
This is some melty good shit. I love using FLV Apple Filling and FLV Caramel together with bourbons. This time I gave Milk & Honey a go, and I love the way it works into the ice cream without being to busy. PUR Country Apple is the perfect apple for this recipe, especially with some Apple Filling. This bourbon is definitely still boozy, and I am much more happy with it now.
Sweeten to taste. I like a drop CAP SS per 10ml
my take on a classic apple pie. the fa soho gives it a little caramel and a fresh from the oven warmth. cinnamon sugar and ooo pie crust make up my crust and I used country apple for the bulk of the apple note for an oven baked apple taste with a bit of a boost from flv apple filling.
Pretty simple premise.
@ID10-T charged us with making a recipe that recalls a memory of a past Autumn. I have been working in kitchens for most of my life, and I love to play around with food. Last Autumn I made a bread pudding for work that included a whiskey flambeed green apple compote. I loved this dessert when I made it, and may yet make it again ahead of Thanksgiving.
Anyhow, this is my attempt at recreating this in an eliquid.
FE french toast and FA zeppola make up the bulk of the "bread" in my bread pudding. Conveniently the French toast brings along some extra spices, sweetness, and eggs.
FLV eggnog is helping in two ways, it is broadening the custard, but it is more importantly doubling down on the spices needed to sell the Autumnal bread pudding.
INW custard has one job here, and it's really straight forward, make sure the body of the custard is rich enough to stand up to the bread, apples, and whiskey.
FW hazelnut is just helping normalize the bready notes
PUR country apple is cooked apples, and absolutely necessary here. It has the sweetness you'd look for along with the "cooked" apples rather than something like FA Fuji which tastes much more "raw".
TFA Kentucky bourbon carries the flavor I want and doesn't have the bite you'd get from FLV bourbon, which is perfect for this application. Cooking with booze, especially flambeed the flavor remains but none of the alcoholic bite.
I've only had time to give this a shake and vape test, so I'm gambling a bit here but if this stays close to the shake and vape flavor without falling apart it should be a nice easy Autumn vape.
This is my take on a Apple pie a la mode or Apple Pie with Vanilla Ice Cream on top. First more complex for me to do but because it’s the fall season I was thinking about what a good treat is for this time of the year.
I used Cap Apple Pie V2 for the main Apple pie profile in the recipe.
Cap Danish Cinnamon Swirl to give more to the bready crust notes for the pie and add a bit of cinnamon spice to the apples.
PUR Country Apple is used because this is one of the best Apple flavours to me and to give more to the apple filling instead of using FLV Apple Filling.
TPA/TFA Pie Crust is used lower to only give a hint of more doughy notes because I already have the Apple pie and Danish Swirl there as the main Apple Pie profile.
HS French Vanilla Icecream for the ice cream topping.
And finally the FA Vanilla Ice Cream to have the ice cream pop a bit more so it’s not so subtle in the recipe.