Ontario Apple Pie Shooters
Recipe developed by Centre For Food, Durham College
Serves 12 as shots or 4 as cocktail size.
Chef Tip: Can be made without the whiskey. Can be made ahead of time and will hold in the fridge for up to 1 week. Apples do not need to be peeled, but you can if you like. If whiskey is added at the beginning of cooking, much of the alcohol will boil off.
Ingredients
| 3 cups | Ontario Royal Gala or Crispin apples; peeling optional; diced 1/4†| 750 ml |
| 3 tbsp | Granulated sugar | 45 ml |
| 1-1 1/2 tsp | Cinnamon | 5 - 7 ml |
| 1/4 tsp | Allspice | 2 ml |
| dash | Nutmeg | |
| 1/8 tsp | Ginger powder | 1 ml |
| 3 cups | Apple cider, cold | 750 ml |
| 2 tsp | Corn starch | 10 ml |
| 1 cup | Apple Jack whiskey | 250 ml |
| 8 oz | Pie pastry dough | 240g |
| 1 | Egg for egg wash | |
| 1 tsp | Sugar | 5 ml |
Directions
Combine apples, sugar & spice; rest at room temperature for 1 hour.
Add cider & corn starch; stir well. Bring to boil over medium heat; stir
regularly to incorporate corn starch. Add Apple Jack; simmer then remove from heat.
Roll out the pastry to 1/8” thick. Cut into leaf shapes. Brush top with egg wash; sprinkle with sugar; bake at 350º F until golden, approx.12 minutes.
