Apple Pie Gobble Shots

Apple Pie Gobble Shots

David Venable

Perfect for parties, this recipe is a delicious way to get in the holiday spirit.

Prep Time: 10 Minutes

Serves: 24 Shots

Ingredients

  • 1 egg white, beaten
  • 6 mini graham cracker pie shells
  • 1/4 cup apple cider
  • 1/4 cup apple juice
  • 2 tsp sugar, divided
  • 1 tsp lemon juice
  • 1 tbsp unflavored gelatin
  • 1/2 cup cinnamon-flavored whiskey (such as Fireball)
  • 1/8 tsp cinnamon
  • Whipped cream for garnish

Preparation

Preheat oven to 375℉. Place the pie shells on a baking sheet and brush them with the egg white. Bake them for 5 minutes until they are slightly browned. Let cool.

Put the apple cider, apple juice, 1 tsp sugar, and lemon juice into a small saucepot.

Sprinkle the gelatin over the top of the apple mixture and let sit for 5 minutes to let the gelatin bloom. Place the apple mixture on medium heat and, while stirring, heat only until the gelatin has dissolved. Remove from heat and stir in the cinnamon whiskey.

Divide the mixture between the 6 pie crusts.

Place the pie crusts in the refrigerator until set and cold, for about 45 minutes to an hour.

Cut each pie into fourths.

Using kitchen shears, cut the foil away from the graham cracker shells and remove. The "shots" should look like little slices of pie.

Mix together the remaining sugar and the cinnamon.

Top each pie slice with a small dollop of whipped cream and sprinkle the whipped cream with a generous pinch of the cinnamon sugar mixture. Serve cold.

Cook's Notes

To make this recipe without alcohol, just replace the cinnamon whiskey with apple juice or cider.

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