HELP! I Need a recipe for "canned apple" pie

[Mogorilla]

Folding works well when dealing with egg whites or whipped cream.    If you fold, you incorporate and still keep the airy aspect of the whites/cream.  Works great for soufflé or some cakes.   I like to sacrifice a third of the whites to mix into the rest and lighten it up, then the rest folds in easier.    Funny story about a diner in my home town.  Diner opened up next to a jewelry store.  They made omelets that were separated and the whites whipped and folded in.  You got a light fluffy omelet a out five inches thick.  One day they did not open.   Seems the dug through their lower level to the jewelry Store's lower level. They robbed the place and skipped town.  Had down several others in the Midwest.   They knew how to fold and dig.  Ha

[Professor Marvel]

OMG Thank You Mog!

I read this to mrs marvel and she is nodding the whole way.
she said "that's what I told you."

uymmmmmmmmmmmmm
ok.

Oh, Mogorolla,
My friend, cooking savior, newfound mentor, and possible future adopted nephew to be ...
you speak my language! engineering geek!
if I may... impose ....
I would love to schedule a looooong session with you sir,
at a later time,
to pick your brains on other similar burning issues....
particlarly and especially attempting to make gluten free flour stuff "rise" ...

pretty please with cane sugar?
and honey?
gently carmalized?
I know carmalizing! I can do carmalizing! I carmelize the baked beans way too often!

Caramelization or caramelisation (see spelling differences) is the oxidation of sugar,
a process used extensively in cooking for the resulting nutty flavor and brown color.
Caramelization is a type of non-enzymatic browning reaction.
SUGAR:       TEMPERATURE
Fructose:      230° F
Sucrose:       320° F
Lactose:       397° F

yhs
mr science
prf marbles

[Mogorilla]

Absolutely.    I will pm you my email.  I have limited experience with GF flour, but will research it.   

Science speak, you gotta love it.   
I am a chemist and I remember years ago while working on my BS, some other chem majors and I had gone to a guest lecture.  The guy was riveting and inspiring.  (Dr. Herbert Brown, won the Nobel Prize in Chemistry 1979, this was 1987, fiesty old guy).  So group went out and we were talking shop, deep shop.   So deep were we in our nerdom, we failed to notice the table full of college girls right next to us.   That was until one of them walked over and asked what our major was.  We told her, she turned around and loudly exclaimed, I told you it was sciency, we need avoid any chemistry class, that sh## is crazy!"