PIE?!??!

captshade · **Posted:** Tue Apr 20, 2010 3:54 pm

@Morgana:

Apple Pie is a potent beverage made of apples, cinnamon, and Everclear. Tends to be found at Ren-type events, like what the SCA does. And some Fen type events.

The Everclear is used as the base, because after mixing with the other ingredients, the alchohol content drops from 195 proof to about 80 proof.

Gotta be careful to not go overboard with the cinnamon (you'd be suprised how many do go overboard). And if made just right, you can't hardly (if at all) taste the alchohol.

Within the past few years, I've been making double batches and stowing half to age (something not common with Pie. But trust me, aged is better). Meaning I currently have 4 and 3 year old bottles of Apple Pie (Gonna save the aged stuff for really special occasions).

Morgana · **Posted:** Tue Apr 20, 2010 8:08 pm

Pity you cannot e-mail us some, it sounds really great!
Since we are doing sweets now, i once tasted walnut pie covered with caramel sauce with a scoop of vanilla ice cream. American recipe i think. It wwas almost better than chocolate

.

mrfranklin · **Posted:** Tue Apr 20, 2010 8:43 pm

Morgana wrote:

Since we are doing sweets now, i once tasted walnut pie covered with caramel sauce with a scoop of vanilla ice cream. American recipe i think. It wwas almost better than chocolate

.

That sounds suspiciously like pecan pie... I have always thought of pecan pie as a specialty of the southern part of the country (I usually got it at my Grandma's place in Kansas, which is actually dead center...) - probably because that's where the pecan trees grow. I'm glad you enjoyed the walnut variety (which also sounds tasty).

Every once in a while our country can export something positive...

Morgana · **Posted:** Wed Apr 21, 2010 7:45 am

The Southern cooking must be amazing judging from what we have here.

mrfranklin · **Posted:** Wed Apr 21, 2010 10:21 am

There are certainly a lot of good Southern specialties, though many of them can make your smaller arteries slam shut just by looking at them.

Moonpuppy61 · **Posted:** Wed Apr 21, 2010 11:16 am

Wondering about other countries. In the USA we have a "Pie belt" where they are justly proud of their pie making skills. Then there is the rest of the USA where we merely look with envy and order the pies that the 'pie belt' is willing to export. Do other countries have such localized specialty cooking?

Speaking of pie, one of the biggest headaches I have is making a decent pie crust. There are some decent 'crustless' pie recipes that side step the issue. A batter is poured over the fruit in the pie pan and it becomes a shell or crust during baking. Purist down rank these pies but not everyone has an Aunt Sally to teach the secret of a flaky pie crust. I know I didn't.

DungeonMaster · **Posted:** Wed Apr 21, 2010 11:19 am

I don't know of a "pie belt" equivalent up here in Canada, but we definitely have regional specialties (and some where others look at a region and go "WHY??"). 'Grunt's are quite popular out here in the maritimes, and they're a form of cobbler - a cooked fruit dish with pastry dough on top. Quebec is famous for tarte au sucre (sugar pie) which is a maple and brown sugar concoction similar (but not identical) to a butter tart or the base of a pecan pie.

And then there's poutine, if you go savoury... speaking of arteries slamming shut.

maark30 · **Posted:** Wed Apr 21, 2010 11:25 am

It is truly amazing how many things that make you go 'yum' make your arteries go 'I quit'.

mrfranklin · **Posted:** Wed Apr 21, 2010 1:12 pm

maark30 wrote:

It is truly amazing how many things that make you go 'yum' make your arteries go 'I quit'.

LOL! So true!

Moonpuppy61 wrote:

Speaking of pie, one of the biggest headaches I have is making a decent pie crust.

If you actually want it, I'd be happy to send you the recipe I use (as taught by my mom) for a crust that only uses flour, oil, and a smidge of milk...

Morgana · **Posted:** Thu Apr 22, 2010 6:34 pm

Oh Gods, there is an actual sugar pie? I thought it was a joke. I want.

DungeonMaster · **Posted:** Thu Apr 22, 2010 6:43 pm

This recipe looks about right.

And the warning holds true - it is *extremely* sweet and extremely rich; you should serve in small wedges, never huge chunks, unless you're trying to assassinate a diabetic.

SecondHeartbeat · **Posted:** Mon Apr 26, 2010 6:34 pm

Damnation where's the sugar pie option. I want too!

Quote:

It is truly amazing how many things that make you go 'yum' make your arteries go 'I quit'

Too true. That or make your teeth dissolve. Its also amazing how many things can be discussed in one thread that have me so hungry. I've really got to stop reading the forum so late at night when i can't eat anything.

Morgana · **Posted:** Mon Apr 26, 2010 6:58 pm

DungeonMaster wrote:

This recipe looks about right.

And the warning holds true - it is *extremely* sweet and extremely rich; you should serve in small wedges, never huge chunks, unless you're trying to assassinate a diabetic.

Mwahahahahaha! Thanks :twisted:

.

maark30 · **Posted:** Mon Apr 26, 2010 7:03 pm

Morgana wrote:

DungeonMaster wrote:

This recipe looks about right.

And the warning holds true - it is *extremely* sweet and extremely rich; you should serve in small wedges, never huge chunks, unless you're trying to assassinate a diabetic.

Mwahahahahaha! Thanks :twisted:

.

Now my beloved continent has led to the fall of yet another culture. Now every Greek is going to have diabetes and cavities.

Grimley Fieendish · **Posted:** Mon Apr 26, 2010 7:52 pm

captshade wrote:

@Morgana:

Apple Pie is a potent beverage made of apples, cinnamon, and Everclear. Tends to be found at Ren-type events, like what the SCA does. And some Fen type events.

The Everclear is used as the base, because after mixing with the other ingredients, the alchohol content drops from 195 proof to about 80 proof.

Gotta be careful to not go overboard with the cinnamon (you'd be surprised how many do go overboard). And if made just right, you can't hardly (if at all) taste the alcohol.

Within the past few years, I've been making double batches and stowing half to age (something not common with Pie. But trust me, aged is better). Meaning, I currently have 4 and 3 year old bottles of Apple Pie (Gonna save the aged stuff for really special occasions).

This sounds similar to German Afpelkorn (Apple schnapps) to me, but what is the ratio of apple juice to alcohol, to drop it's alcohol level from 97.5% to 40%, Mon Captiene...?
The nearest commercially produced version to your "Apple Pie", as far as I know, would be Berentzen's Winter Apfel, which is made only during winter in Germany, & comes in a Red glass bottle...
However, it's alcohol level is 18% (36 proof), as compared to "Apple Pie's" 40% (80 proof), & they do not produce a aged version...

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PIE?!??!

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