Apple Pie In A Bottle Recipes

APPLE PIE MOONSHINE

Steps:

• In a large stock pot, combine the apple cider, apple juice, white sugar, brown sugar, cinnamon sticks, and apple pie spice. Bring to almost a boil. Cover the pot with a lid and reduce heat. Simmer for one hour. Remove the pot from heat and allow the mixture to cool.
• Once cool, remove the cinnamon sticks. Stir in the grain alcohol and vodka. Transfer the apple pie moonshine into sterilized quart jars or bottles and garnish with a cinnamon stick.
• The Apple Pie Moonshine can be enjoyed immediately. However, for the best flavor, store in the jar with a lid in the refrigerator for 3-4 weeks before drinking. Shake well before serving.

CANNED APPLE PIE FILLING

Steps:

• in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
• Sterilize canning jars, lids and rings by boiling them in a large pot of water.
• Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
• Fill jars with hot syrup, and gently remove air bubbles with a knife.
• Put lids on and process in a water bath canner for 20 minutes.

BEST APPLE PIE DRINK RECIPE

Steps:

• Step 1: In a large pot (large enough to hold about 2 1/2 gallons of liquid) pour in the gallon of apple juice, the gallon of apple cider, brown sugar, white sugar, and the cinnamon sticks.
• Step 2: Bring the pot to a rolling boil on high heat. Stir until all of the sugar has dissolved itself into the liquid.
• Step 3: Remove the pot from the burner and let it cool down. While cooling down add in the 1 Tablespoon of Vanilla Extract and the 1 Tablespoon of Cinnamon and stir it a few times. Put a lid on the pot and let it cool for about 2 hours. It needs to be luke warm! Not HOT before you can continue to the next step.
• Step 4: Pour in the Everclear or 151. If the liquid mixture inside the pot is still HOT the Everclear will evaporate. Make sure it is is only luke warm before pouring this in. Otherwise you will have non-alcoholic Apple Pie!
• Step 5: Using a ladle take the liquid from the now cooled down pot and pour it into the mason jars. Fill them 3/4 full. Once all of the jars are filled cut up the 4 Apples into slices (you can use an apple cutter for this part) put a slice of the apple into the jar and then seal with the lid.
• Step 6: Refrigerate if wanting to drink cold or heat for 2 minutes in the microwave for a hot apple pie drink. The Apple Pie Drink stays good for over a year if canned and sealed properly. Take a sharpie marker and write the date that you sealed the jars on the lid so you know whether it's still good.

APPLE PIE FILLING RECIPE

Steps:

• Peel, core, and chop or slice apples*.
• Melt butter and cinnamon over medium heat. Stir in apples, sugar & water.
• Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.
• In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened.
• Let bubble 1 minute. Cool.

APPLE PIE FILLING WITH CLEAR JEL

Steps:

• Blanch apple slices (you may need to do this in batches if scaling this recipe up). Place in bowl, cover, and keep warm.
• Combine all other ingredients in a pot large enough to hold them, plus the apples. Place over medium-high heat, and stir until mixture begins to bubble and turn translucent. Cook one more minute, stirring constantly. Remove from heat and fold in apple slices.
• Fill jars with mixture, leaving 1" headspace. Close with 2-piece caps, and process in boiling water bath for 25 minutes for pints or quarts. 1 quart will make an average pie.

APPLE PIE IN A BOTTLE

Steps:

• Mix together liquid ingredients; stir in apple pie spice.
• Pour into a 32 oz bottle, add the cinnamon sticks, and refrigerate for at least a week before serving. (We often just store it in our cool garage, which works fine.).
• Apple Pie is a group drink, often shared straight out of the bottle with folks all sitting around the campfire.
• Notes: if you'd like your apple pie somewhat less sweet, add some more organic cider and/or regular apple cider to it, to taste. Also, you can use regular apple cider for the entire amount rather than organic, if you need to, but the organic has a different flavor and a much different "mouth feel" because it has more pulp in it. Get and use the organic, if you can.
• Note #2: Absolut Red Label has gotten more difficult to find these days. Try to use higher proof vodka if you can, but if the Red Label is too expensive or unavailable, you can substitute another equal quality high proof vodka. Potato vodka can also be used, but check the taste before using to make sure it's something you like the taste of and that it's not too sweet for you. Higher proof is generally drier in taste.

DUTCH OVEN APPLE PIE

Steps:

• Mix the flour, sugar, and salt together in a medium bowl. Cut the cold butter into cubes and add to the dry ingredients. Using your fingers or a pastry cutter, smear the butter into the dry ingredients until a crumbly dough forms. Incorporate the ice water into the dough, 1 tablespoon at a time, mixing with your hand, until it comes together into a moist-but-not-sticky ball.
• Transfer the dough to a floured work surface and flatten the dough into a 6" disc. Cut the disc into four pieces. Stack the pieces on top of each other and then press down to combine them back into a single ball again. Repeat this process 2-3 times.
• Form into a final disc, then tightly wrap or place it into an airtight container and place in the fridge. When packing for your camping trip, this dough should go directly from your refrigerator into your pre-chilled cooler.
• Start your charcoals in a chimney starter.
• Make the filling: peel, core, and slice apples into ⅛" - ¼" slices. Place the slices into a large mixing bowl or pot. Add in the sugar, cinnamon, and cornstarch and mix so the apples are evenly coated. Set aside.
• Prep the Dutch oven: Using parchment paper, create two "straps" and set them in the bottom of a 10" (4qt) Dutch oven in an "X". Line the oven with a circle of parchment paper set over the straps.
• Roll Out the Crust: Lightly flour a large cutting board and retrieve the dough from the cooler/refrigerator. Cut ⅔ of the disc and return the extra ⅓ to the refrigerator. Form the dough into a disc in your hands, allowing it to warm up ever so slightly.
• Place the disc on the cutting board and using a rolling pin, hydroflask, or wine bottle whack the disc a few times, rotate a quarter turn and whack a few times again. Do a full rotation like this until the disc is compressed, circular, and expanded slightly. Then start rolling the dough, applying the most pressure in the center and let up as your roll towards the edges. After each roll rotate the dough a little bit, so you're evenly spreading it.
• Once the dough is about 2" larger than the bottom of your dutch oven (or roughly the size of parchment paper you cut out), place your rolling pin at one end, hold the edge to the pin, and slowly roll up your dough (so it is wrapped around the pin). Then unroll it into the Dutch oven.
• Assemble the Pie: Using a slotted spoon or pair of tongs, transfer the apple slices into the Dutch oven, making sure they are in as even of a layer as possible.
• Retrieve the remaining ⅓ portion of dough from the refrigerator/cooler. Roll it out the same as before into a ~10" circle. This will be the top of the crust. You can use the Dutch oven lid as reference. Then, roll this dough up on the rolling pin and unroll it onto the top of the pie.
• Pinch the top dough and bottom dough together to form a seal. You can wet your hands a little if the dough isn't sticking. You want a good seal all the way around so to avoid a blow out and achieve a flaky crust.
• In a small bowl, bear an egg until completely mixed. Brush the egg over the top of the pie. Use a knife to cut 4 slices in to your dough to allow steam to escape.
• Cook the Pie: Dump a layer of coals on the ground and place your Dutch Oven on top of it. Place two flat metal skewers across the top of the Dutch Oven and then place your Dutch Oven lid on top. Place the remaining coals on the Dutch Oven lid, favoring the outside rim over the center.
• Immediately start a new batch of coals. Monitor the coal temperature periodically by hovering your hand over them. If you want to be able to hold your hand there for a 2-3 seconds but not more. Rotate the oven over the bottom coals and rotate the lid that contain the top coals to even out any unintentional hot spots. If you feel the heat start to drop on either the top or bottom, replenish with new coals.
• Cook for about an hour, until the top of the pie looks golden brown, then remove the Dutch Oven from the heat.
• Allow the pie to cool to "room" temperature before serving. Using the parchment straps, lift the pie out of the oven. Once cooled, cut into 6-8 slices and serve.

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.