Where Did Hostess' Bavarian Cream Pie Go?

Hostess, the American snack cake brand, has been around for decades, with its fruit pies being one of its most popular products. However, in recent years, the brand has received criticism for changing its recipes, with many claiming that the quality of its products has declined.

One of the products that have received negative reviews is the Hostess fruit pie, with some stating that the new pies are nothing like the original. People have complained about the crust being too thick and hard, the lack of filling, and the overall taste being disappointing.

Despite the negative feedback, Hostess still sells fruit pies in apple and cherry flavors. It is unclear if they still make Bavarian pies, but they do have a range of other cream pies available, including Ding Dongs and Zingers.

The taste of Hostess products has changed over the years

In 2012, Hostess declared bankruptcy and suspended operations at all its bakeries. The brand eventually changed hands, but many customers noticed a difference in quality once the products returned to shelves. It seems that the new owners may not have acquired the original recipes, and some have speculated that cost-cutting measures were implemented, leading to cheaper ingredients being used.

One of Hostess' most iconic products, the Twinkie, has undergone several recipe changes since its creation in the 1930s. The original Twinkie was filled with strawberries and cream, but this was changed to banana cream in the 1930s, and then to vanilla cream in the 1940s due to WWII rationing. Today's Twinkies bear little resemblance to the original recipe, with many of the dairy-based ingredients swapped out for alternatives with a longer shelf life.

While some Hostess products may have changed, one thing that has remained consistent is people's love for the brand. Even with the changes in taste, Hostess continues to be a popular choice for those looking for a sweet treat.

Hostess fruit pies are not the same as they used to be

Not only has the taste changed, but the packaging and delivery methods have also altered. The pies now come in boxes instead of the traditional wax paper packaging, and some people have reported receiving their pies in a smashed or stuck-together state. This could be due to changes in the way the pies are transported, as one person mentioned that the Hostess delivery truck was unrefrigerated, leading to melted and stuck-together donuts.

Overall, it seems that the new Hostess fruit pies are not living up to the standards of the original pies that people knew and loved. Many customers have expressed their disappointment and frustration with the new recipe and have even started looking for alternative brands or making their own homemade versions of the pies. It is clear that Hostess fruit pies are not the same as they used to be, and it remains to be seen whether the company will take note of the feedback and make any changes to their recipe or production methods.

People have different ways of eating Hostess fruit pies

Some people like to dip the pies in a sugar glaze, while others baste it on. Some people like to deep-fry the pies, while others prefer to bake them.

Some people like to eat the pies straight out of the packet, while others like to warm them up first.

Hostess fruit pies are available in a variety of flavours

However, it seems that the Hostess fruit pies of today are not as good as people remember. Many people have complained that the new pies are "awful", "gross", and "nothing like" the original recipe. One person even went as far as to say that the new pies are "an abomination".

Despite the negative reviews, Hostess fruit pies are still available for purchase, and people can also try making their own at home.

You can make your own Hostess fruit pies at home

Hostess fruit pies are a beloved snack, but if you're craving one and can't get to the store, or want to try making your own, here is a recipe for homemade Hostess fruit pies. This recipe will make twelve 5" fruit pies.

Ingredients

You will need the following ingredients:

• Enough pastry for a double-crust 9-inch pie
• Cherry pie filling
• Lemon pie filling
• Powdered sugar glaze
• 1 cup powdered sugar
• 1 ½ to 2 tablespoons water

Method

First, make the pie fillings and set them aside. Preheat the oven to 400 degrees. Roll out ¼ of the dough at a time to a 12 to 14-inch circle. Use a 4 to 5-inch cutter to cut out three rounds from each quarter of the pastry dough. Place 2-3 tablespoons of filling in the center of each round. Moisten the edges of the dough with water, fold in half, and press the edges together with a fork to seal. Cut a small slit in the top of each pie and place on a parchment-lined baking sheet. Repeat this process until you have used up all the dough and filling.

Bake the pies for 15 to 20 minutes, or until golden brown. While the pies are still warm, drizzle or brush each pie with the powdered sugar glaze and let cool.

Pie fillings

Lemon pie filling

• 1 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 ½ cups cold water
• 2 tablespoons butter
• 1 tablespoon grated lemon peel
• ½ cup fresh lemon juice

Mix the sugar, cornstarch, and salt together. Pour the cold water into a saucepan and stir in the cornstarch mixture. Cook over medium heat, stirring constantly, until the mixture boils. Remove from the heat and stir in the egg yolks. Gradually stir the yolk mixture into the hot mixture, then cook over low heat, stirring constantly, until the mixture boils. Remove from the heat and stir in the butter, lemon peel, and lemon juice. Cool slightly, about 15 minutes.

Cherry pie filling

• 4 cups frozen, pitted cherries (or canned cherries)
• 3 to 4 tablespoons cornstarch
• 1 cup water or cherry juice

Heat the cherries in a saucepan over medium-high heat for five minutes, or until the juice begins to extract. Drain the juice from the cherries and add enough water to equal 1 cup. Pour the juice into a saucepan, mix in the sugar and cornstarch, and heat, stirring constantly, until the mixture thickens. Stir the cherries into the thickened juice and cook for two to three minutes. You can add a little red food coloring if desired. Remove the cherries from the heat and cool to room temperature.

Frequently asked questions