Add the liqueur, cider, moonshine, cinnamon and vanilla. Garnish with apple slices. Although for most of our lives moonshine has been considered contraband, it is now legal and regulated
Ring in the New Year with my homemade ApplePieMoonshine and you’ll be the apple of everyone’s eye. 1 gallon AppleCider. 1 gallon Apple Juice. 2 cups white sugar. 2 cups dark brown sugar. 1 tsp applepie spice. 1/4 tsp ground cloves.  15 minute(s).  30 minute(s). 16 – 18 pints. My moonshine looks especially dark because I used blue Mason jars so when the shine is gone my friends will have a nice blue 100th anniversary jar. 1 gallon Apple. 1 gallon Apple. 2 cups white sugar. 2 cups dark brown sugar. 1 tsp applepie spice. 1/4 tsp ground cloves. 15 min. 30 min. 18 pints
Apple Crostata AKA Flat ApplePieingredientsfor the pastry. Today I made this beautiful Apple Crostata from Ina Garten & it was so much better than applepie
 It will warm you up with amaretto, vodka, applecider and cinnamon. Fabulous fall cocktail, this Cinnamon Toast Cocktail warms you with hot cider and Captain Morgan's Spiced Rum
 For the sugar on the crust, I used sparkling white sugar from the cookie decorating. I rarely make a two crust pie, but the recipe for the AppleCiderPie looked so good that I thought I would just have to try it
I created this recipe after my husband told me of his love for applepie. But as I thought about it & actually while he was putting our new floor in it came to me, mini applepies
Two of the most popular recipes on my site are my ApplePieMoonshine and my Peach Moonshine. This Pumpkin PieMoonshine is one of my favorite fall cocktails
These applepie crescent rolls are so easy to make. And since I bought a lot of apples on my last shopping trip (as is my style), I knew that the two needed to be combined to make something great
This classic applepie has a sweet, spiced filling and the most flaky pastry crust ever. I cooked my apples on the stovetop in a bit of butter and lemon juice, and then coated them in a mixture of sugar, spices, flour and vanilla extract
Add cider to a large saucepan, set over medium-high heat and allow to simmer until reduced to 1/3 cup (keep a close eye on it during the last 10 minutes, it can burn. Keep a glass liquid measuring cup nearby to pour and measure, then return to pan as needed to reduce a little longer until it measured 1/3 cup), about 25 minutes (cook time will vary based on size of pan and burner temp, it might be less it might be more). Butter and line and 8-inch baking pan with two sheets of parchment paper (one going each direction) leaving a 1-inch over hang on each end, and butter paper. In a small bowl whisk together 2/3 cup of the cream, cinnamon, ginger, allspice, cloves, nutmeg and reduced cider. In a 3-quart heavy bottom saucepan combine sugar, remaining 1/3 cup cream, corn syrup and water. Cook over medium-low heat, stirring constantly until sugar dissolves, then cook mixture, stirring occasionally, until mixture reaches 234 degrees on a candy thermometer. Return to medium-low heat and cook, stirring occasionally until mixture reaches 250 degrees on a candy thermometer. Store in refrigerator up to 2 weeks, bring to room temperature before enjoying
mix the vodka, Schnapps, apple juice and ice together in a martini shaker. shake vigorously for 20 seconds. 1 ounce vodka. 1 ounce goldschlager. 3 ounces apple juice. 1 dash cinnamon. 1 cup ice
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