Apple Pie Margarita Food

CRANBERRY APPLE PIE III

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large saucepan, whisk together white sugar, 1/4 cup flour, and salt. Stir in cranberries and maple syrup. Cook over medium-high heat, stirring constantly. When mixture comes to a boil, reduce heat, cover, and simmer 5 minutes, stirring occasionally.
• Stir apples into simmering mixture, and continue to cook for 5 minutes, or until apples are tender. Remove from heat, and stir in walnuts. Set aside and allow to cool to room temperature.
• In a medium bowl, combine breadcrumbs, 3/4 cup flour, brown sugar, and melted butter. Mix well. Pour cooled apple mixture into pie shell and sprinkle crumb topping over apple filling.
• Bake in preheated oven until topping is golden brown and filling is bubbly, about 30 minutes. Serve warm.

APPLE PIE MARGARITA

Steps:

• Chill all ingredients in a mixing tin over ice.
• Rim the glass with cinnamon and sugar (liberally).
• Shake and strain into a margarita glass, there will be usually be a lot left in the tin, for seconds or thirds.

20 BEST APPLE CIDER COCKTAILS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an apple cider cocktail in 30 minutes or less!

APPLE MARGARITA

Steps:

• Combine the first 4 ingredients in a cocktail shaker filled with ice; shake vigorously; strain into a glass.
• *If serving frozen, combine the first 5 ingredients in a blender with ½ cup ice; blend until smooth; pour into a glass.
• Garnish with apple wedge.

FROZEN APPLE PIE MARGARITA

Steps:

• Combine the sugar, salt and 1/2 teaspoon apple pie spice on a small plate. Pour 2 tablespoons apple cider on a second small plate. Dip the rims of two rocks glasses in the cider, then dip in the sugar mixture. Set aside.
• Combine the ice, tequila, cinnamon schnapps, vanilla extract, lemon juice, remaining 1 1/2 cups apple cider and remaining 1/2 teaspoon apple pie spice in a blender. Blend until frothy. Pour into the prepared glasses and garnish each with an apple slice, whipped cream and a cinnamon stick. Serve immediately.

SPICED APPLE PIE

Steps:

• For the filling: Cut the apples into 1/4-inch slices and place them in a large bowl. Toss with the lemon juice to keep them from browning. Add the brown sugar, cornstarch, Warm Spice Blend, kosher salt and cinnamon and toss to combine. Mix in the boiled cider syrup and vanilla. Cover the mixture and let it sit at room temperature while you make the pie dough.
• For the pie dough: Add the flour, granulated sugar and kosher salt to a food processor and pulse to combine. Add the butter and pulse to incorporate so that about three-quarters of the mixture is mealy and the rest has some slightly larger, pea-sized bits of butter. Combine the ice water and cider vinegar in a measuring cup. Drizzle the water and vinegar into the food processor and continue to pulse just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together.
• Turn the dough out onto a clean surface and use your hands to press on any stray crumbs. Divide the dough in half, then divide one of the halves in half again so that you have 3 pieces of dough. Pat each piece into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes or until ready to roll out for the pie.
• For the assembly: Flour a work surface and roll out the largest disc of dough into a circle just larger than 12 inches. Place it in a 9-inch pie plate and refrigerate. Roll out the 2 remaining dough discs to about 10 inches each. Cut the dough into 2-inch-wide strips for making a lattice top. Set the strips aside.
• Position an oven rack in the lower third of the oven (with a pizza stone if you have one) and preheat to 400 degrees F.
• Fill the pie crust with the apples (it will seem like a lot but they bake down!) and pour the juices over it. Distribute the butter over the top. Weave the dough strips together over and under to form a lattice crust over the top. Pinch the edges to seal, trim, fold the edges over and crimp. Give the edges a little hug to make sure they are sitting snugly on the rim of the pie plate; otherwise they could fall off in the oven. Freeze the pie for 15 minutes.
• Brush the lattice with the egg wash, then sprinkle with the turbinado sugar and flaky salt. Place the pie on a baking sheet and bake until the internal temperature reaches 195 degrees F, 45 to 55 minutes. Let cool slightly.
• Serve the pie with large dollops of whipped cream.
• Layer the cardamom, ginger, cinnamon, cloves and nutmeg in a medium glass jar and tighten the lid. Shake to combine. Keep on hand to add to your favorite desserts and beverages -- or just toast with butter!