Apple Pie Shots Recipe 465

APPLE PIE SHOTS

Steps:

• Combine apple cider, apple juice and cinnamon sticks in a large pot.
• Let mixture boil until cinnamon sticks start to unroll. (about 1 hour).
• Let the mixture completely cool and remove cinnamon sticks.
• Add everclear.
• Pour mixture in whatever size bottles you choose. I throw a cinnamon stick in the bottle as well.
• This can be serve chilled or warm.

APPLE PIE SHOT RECIPE - (4.7/5)

Steps:

• Pour liqueurs into a shot glass, top with cinnamon and serve.

EASY AS APPLE PIE

Steps:

• Place bottom crust in pan. Add apples, sprinkle with sugar and nutmeg. Top with butter, place top crust over and vent with a few holes poked in pastry top. Bake 375 degrees for one hour.

APPLE PIE SHOT

Steps:

• In a 2 ounce shot glass, combine vodka and apple cider. Top with a dollop of whipped cream and a pinch of cinnamon.

CLASSIC APPLE PIE

Steps:

• Peel and core the apples; slice 1/4 inch thick. Transfer to a bowl and toss with the granulated sugar and lemon juice. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened, 12 to 15 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, about 2 minutes. Remove from the heat and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Add the cooled filling and dot with the remaining 2 tablespoons butter.
• Roll out the remaining disk of dough into a 12-inch round. Lay the dough over the filling and press the two crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust to let steam escape. Chill 1 hour.
• Put a baking sheet on the bottom oven rack and preheat to 425 degrees F for at least 30 minutes. Put the pie directly on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour, 10 minutes, rotating the pie as needed. (Cover the edges with foil if they are browning too quickly.) Transfer to a rack and let cool until the filling is set, about 3 hours.
• Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
• Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze up to 2 months.

ALMOST APPLE PIE

Steps:

• Whisk the crumb mixture together and pat half the crumb mix into an 8x8 baking pan.
• Slice apples into a large bowl, add the dry ingredients, mix gently and place filling over the crumb base.
• Put the remaining crumbs over the apples and pat in place.
• Bake in a 350 oven 40 to 50 minutes or till nicely colored, times vary from oven to oven.

APPLE PIE IN A JAR DRINK

Steps:

• Place the apple cider, apple juice, cinnamon sticks, and sugar into a large pot. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Remove from the heat, and discard the cinnamon sticks. Allow the mixture to cool to room temperature, then stir in the grain alcohol. Pour into quart-size canning jars, seal with the lids and rings, and refrigerate until ready to serve.

GLAZED APPLE PIE SQUARES

Steps:

• In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a measuring cup, combine egg yolk and enough milk to measure 1/3 cup. Gradually add to the flour mixture, tossing with a fork until dough forms a ball. , Preheat oven to 350°. Divide dough in half. Roll one portion into a thin 15x10-in. rectangle. Transfer to the bottom of an ungreased 15x10x1-in. baking pan. Sprinkle with cornflakes. , In a large bowl, combine apples, 1 cup sugar, 1-1/2 teaspoons cinnamon and nutmeg; toss to coat. Spoon over crust. , Roll remaining dough into a thin 15x10-in. rectangle; place over apple filling. Beat egg white; brush over pastry. Combine remaining sugar and cinnamon; sprinkle over the top. Bake 45-50 minutes or until golden brown. , For glaze, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over warm pastry. Cool completely on a wire rack. Cut into squares.

APPLE PIE

Steps:

• Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

HOMEMADE APPLE PIE LIQUOR

Steps:

• Put the cider, juice, sugar and cinnamon sticks into a large kettle.
• Bring to ALMOST a boil and then let cool. (NOTE: Everclear is flammable).
• Pour in the everclear and mix.

OLD FASHIONED APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
• Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

CLASSIC APPLE PIE

Steps:

• On a lightly floured work surface, roll out one pate brisee disc into a 13-inch round about 1/8 inch thick. Fit dough into a 9-inch pie plate. With a sharp paring knife, trim dough flush with the rim. Freeze again until firm, at least 30 minutes.
• Roll out remaining 2 discs of pate brisee to about 1/8 inch thick. Place on a parchment-lined baking sheet, and freeze until firm, at least 30 minutes. Remove from freezer; using a 2 1/4-inch leaf-shaped cutter, cut out about 65 leaves and place them in a single layer on baking sheet. Place in refrigerator until firm.
• Preheat oven to 400 degrees. In a small bowl, whisk together egg yolk and heavy cream; set aside. In a large bowl, toss the apples with the lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt. Remove pie shell from freezer, and fill with apple mixture. Dot with butter.
• Remove leaves from refrigerator, and score with a paring knife to make veins. Lightly brush the edge of the pie shell with water. Brush the bottom of each leaf with water; beginning with the outside edge, arrange leaves in a slightly overlapping ring. Repeat to form another ring slightly overlapping the first. Continue until only a small circle of filling is left uncovered in the center.
• Carefully brush the top of the leaves and pie edge with the reserved egg wash, and sprinkle generously with sanding sugar. Freeze or refrigerate until firm, at least 30 minutes.
• Place pie plate on a baking sheet, and bake until crust just begins to brown, about 20 minutes. Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 35 to 45 minutes. If the crust begins to get too dark, drape a piece of aluminum foil over the top. Transfer to a wire rack to cool.

APPLE PIE ( ADULT DRINK)

Steps:

• Combine the first four ingredients and bring to a boil.
• Set aside and let cool completely (about 6 hours).
• Remove cinnamon sticks and add everclear or vodka.
• Stir to mix well and store in GLASS bottles keep cool and enjoy!

APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.
• Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
• Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
• Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.

APPLE PIE SHOT

Steps:

• In a 2 ounce shot glass, combine vodka and apple cider. Top with a dollop of whipped cream and a pinch of cinnamon.n

GRANDMA'S APPLE PIE

Steps:

• Line a 9-in. pie plate with bottom crust; trim crust even with edge of plate. Set aside. , In a large bowl, toss apples with lemon juice. Combine the sugar, flour, cinnamon and nutmeg. Arrange half of the apples in pastry shell; sprinkle with half of the sugar mixture. Repeat layers. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with additional sugar. , Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Serve warm if desired or cool on a wire rack.

WORLDS BEST APPLE PIE

Steps:

• Preheat oven to 425 degrees.
• Peel, Core, & Slice apples into a large mixing bowl. Lightly toss with 1 tablespoon of lemon juice while slicing the apples.
• In seperate medium sized mixing bowl, mix together 3/4 cup white sugar, flour, salt, nutmeg, cinnamon, & allspice, mix until well blended.
• Next, pour sugar mixture over the apples. Toss lightly until apples are well covered with the sugar mixture.
• Pour into bottom 9 inch pie shell, then cover with the top 9 inch pie crust. brush top pie crust with melted butter or margarine, and sprinkle with 1-2 tablespoons of sugar.
• Bake for 25 minutes at 425 degrees. Then turn the oven down to 350 degrees and continue to bake for another 30-35 minutes.
• Cool ~ serve with whipped topping or ice cream. Enjoy!

OLD-FASHIONED APPLE PIE

Steps:

• Heat oven to 375 degrees. On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
• In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.
• Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.