Big Apple Bubbletini Recipes

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BIG APPLE BUBBLETINI



Big Apple Bubbletini image

Provided by Claire Robinson

Categories     beverage

Time 5m

Yield 8 cocktails

Number Of Ingredients 5

1 cup fresh apple cider
1/2 cup pomegranate juice
1/2 cup apple brandy or Calvados
1 bottle Prosecco or Cava, chilled
1 crisp apple, such as McIntosh, for garnish

Steps:

  • Mix the cider, pomegranate juice, and apple brandy in a glass measuring cup or pitcher until combined. Chill until ready to serve.
  • To make a Bubbletini, pour about 1/4 cup of the cider mixture into a chilled martini glass. Top with ice-cold Prosecco. To garnish, either very thinly slice the apple crosswise on a mandoline slicer and float the wheel in the cocktail, or cut thin wedges from the apple and garnish the rim.
  • Repeat with remaining ingredients.

MAIDA'S BIG APPLE PIE



Maida's Big Apple Pie image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield Makes a 12-inch free-form pie

Number Of Ingredients 8

1/2 stick unsalted butter
2 1/2 pounds Granny Smith apples, peeled, cored and sliced
2 1/2 pounds Golden Delicious apples, peeled, cored and sliced
1 cup sugar
1 teaspoon cinnamon
Egg Wash: 1 egg well beaten with a pinch of salt
Sugar for sprinkling the pie before baking
Equipment: One large, round pizza pan, 12 to 14 inches in diameter, buttered

Steps:

  • For the filling, melt the butter in a large pan with a cover. Add apples and sprinkle with the sugar and cinnamon. Cover pan and cook over medium heat for 5 minutes, until apples have exuded juices. Uncover and continue cooking, stirring occasionally, until apples are tender. About a third will have disintegrated, and the rest of the apple slices should remain intact. Cool the filling. May be made several days in advance and stored, covered, in the refrigerator.
  • To form the pie, preheat the oven to 375 degrees and set a rack in the lowest level. Roll dough to about a 16-inch diameter and center on pan. Spoon filling into center of disk of dough and fold overhanging dough in toward center of pie. Brush the top of the folded-over dough with the egg wash and sprinkle with the sugar.
  • Bake the pie about 40 minutes, until the dough is a deep golden color and the filling is bubbling. Cool slightly before serving. Or cool completely and reheat before serving

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