JIM BEAM Kentucky Apple Pie Shots
Jim Beam is presenting a new quick and easy recipe for "Kentucky Apple Pie Shots." This boozy treat puts a twist on everyone's favorite all-American dessert. It's a perfect dessert that will compliment your July 4th barbeques and gatherings. Easy and fun to prepare, surprise your guests with a treat that uses America's #1 Bourbon.
Kentucky Apple Pie Shots
For the Pie Crust:
- 3 cups all-purpose flour
- 1 cup of cold unsalted butter, cut into chunks
- 2 tablespoon of sugar
- pinch of salt
- 8 ounces of ice cold water
- 4 tablespoons of melted butter
- 1 tablespoon of sugar in the raw
For the Shot
- ¾ cups of Jim Beam® Apple Bourbon
- 2 cups of cold apple juice
- ¼ cup oF Brown sugar
- 2 tablespoons of unflavored gelatin powder
Makes 12 Kentucky Apple Pie Shots
Preheat the oven to 400°.
For the Crust:
-Combine the flour, cut up butter, 2 tablespoons of sugar and salt into a food processor and pulse on low until the butter becomes the size of rice. Next, drizzle in the water just until the dough becomes mealy.
-Using your hands make 2 balls form the dough and cool it in the refrigerator for 30 minutes.
-Once the dough is chilled roll out each ball one at a time and using circle cookie cutters cut rounds big enough to mold to the outside of 12 single muffin tin cups as well as 12 dough rounds for the top of the muffin tin cup.
-Mold the large rounds around the outside of the muffin tray and brush with melted butter and bake in the oven on 400° for 6 minutes or until browned and flaky. Remove from the tray and cool completely.
-Place the other smaller 12 rounds on a cookie sheet tray lined with parchment paper and cut 4 slits in the top of each round, brush with butter and then evenly sprinkle with 1 tablespoon of sugar in the raw. Bake for 6 minutes on 400° or until lightly browned and flaky. Remove from the tray cool completely.
For the Shot:
-Whisk together the cold apple juice, apple bourbon and brown sugar in a medium size pot and sprinkle on the gelatin powder. Let it sit for 5 minutes, it will begin to wrinkle.
-After 5 minutes heat up the pot over low heat constantly whisking until the powder has completely dissolved, about 5 to 7 minutes.
-Next evenly pour the liquid mixture into the 12 muffin tin molded pie crusts on a sheet tray lined with parchment paper, cover and chill over night or until the Jell-O has set and is cold.
-Place the pie dough tops on top of the shot and eat!
For more information on Jim Beam #1 Bourbon, visit: http://www.jimbeam.com/.
Photo Credit: Jim Beam