Tuesday, September 11, 2012



Apple Pie Shooters

This is the perfect 2 bite dessert. All the components of apple pie, and without the stress of rolling out a crust!
I do this dessert with mini glass tumblers or with small plastic dessert cups. I love the idea that everyone can grab their dessert and plop on the couch or wherever (there is a lot” table-time” during the holidays and sometimes it is nice to move about)
This easy to prepare dessert is perfect for Rosh Hashanah and especially for Sukkot when casual dining and less kitchen prep is a necessity. This is a great recipe for Thanksgiving as well.
The dessert can easily be doubled or tripled for large crowds or multiple dinners.

Serves 8

Special equipment: 8 2-ounce cups, shot glasses or mini parfait cups, 8 demitasse spoons

3 Honey-Crisp Apples, peeled, cored and placed in acidulated water
3 tablespoons apple cider
¼ cup sugar-divided
2 tablespoons cognac or water
2 teaspoons brown sugar
1 teaspoon cinnamon
½ teaspoon sea salt

1.       Dice 2 of the peeled and cored apples and place in a small sauce pan with 3 tablespoons of cider and 2 tablespoons of sugar.

2.       Cook the apples over medium heat until they are very soft and can easily be broken with a fork.

3.       Puree the apples to make applesauce and set aside.

4.       Cut the remaining apple into brunoise/micro dice (about ¼ inch pieces). 

5.       Place the cognac in a sauté pan and add the remaining sugar, brown sugar, cinnamon and salt. Stir to combine.

6.       Add the apples and stir until coated. Cook the mixture until the apples are soft but still hold their shape (about 5-7 minutes). Transfer to a bowl and set aside to cool.

For the crust

¾ cup of rolled oats
1 teaspoon cinnamon
2 tablespoons flour
¼ cup butter or non-hydrogenated shortening
3 tablespoons sugar
Pinch of sea salt

1.       Place all of the ingredients in a mixing and with your hands, rub the ingredients until they form a coarse crumb mixture.

2.       Place the mixture on a parchment lined baking sheet and bake for 12 minutes until lightly browned.

 Set aside to cool

3.       Break up the crust and divide evenly into the glasses.

For the glaze

Apple Cider Glaze
1 ¼ cup confectioner’s sugar
3 tablespoons apple cider
½ teaspoon vanilla extract

Whisk together until thick and creamy.

Assemble the shooters

1.       Divide the apple sauce into the glasses on top of the crust. Top each glass with diced apples. Drizzle with glaze. The shooters can be assembled up to 2 days before serving.

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