Apple Pie Soda Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
• Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
• Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Steps:

• 1. Boil all of the ingredients for 5 minutes ; EXCEPT for the crackers ; Let cool.
• 2. Make a regular pie crust as you would for an apple pie.
• 3. Break up crackers and place in the bottom of the pie crust.
• 4. Pour the first ingredients over top of the crackers ; dot with butter.
• 5. Add top pie crust ; Sprinkle with sugar.
• 6. Bake @ 350° till golden brown.

Steps:

• Combine the heavy cream, sugar and cinnamon in a medium bowl. Using a hand mixer, beat on medium-high speed until soft peaks form, 2 to 3 minutes. Set aside.
• Divide the ice cream into 4 glasses. Top each glass with 1/2 cup apple cider and 1/2 cup club soda. Top each soda with a dollop of whipped cream and 4 apple slices, and serve.

Steps:

• Place the apple cider, apple juice, cinnamon sticks, and sugar into a large pot. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Remove from the heat, and discard the cinnamon sticks. Allow the mixture to cool to room temperature, then stir in the grain alcohol. Pour into quart-size canning jars, seal with the lids and rings, and refrigerate until ready to serve.

Steps:

• In a large pot, combine apple juice, apple cider, sugar and cinnamon sticks. Bring to a boil, remove from heat, and let cool completely.
• When juice mixture is cool, stir in the grain alcohol.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to creamed mixture and mix well. Stir in apple and walnuts. , Transfer to a greased 7-in. pie plate. Bake at 350° for 25-35 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve warm with dessert.

Steps:

• Boil water, sugar and cream of tartar.
• Pour over whole crackers and stir lightly.
• our into unbaked pie crusts.
• Sprinkle cinnamon on top of the pie mix.
• Also, dab small dots of butter on top.
• Cover with a top crust.
• Bake at 350 for 40 minutes.

Steps:

• For the crust, pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. While processing, add just enough ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., For the filling, melt butter in a Dutch oven over medium heat. Add apples and next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apple slices to a 15x10-in. baking pan; spread into a single layer. Add cider to remaining liquid in Dutch oven and bring to a boil; cook until juices reduce to 1/2 cup, 10-12 minutes. Remove from heat; add lemon juice and vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.), Preheat oven to 425°. Adjust oven rack to lowest position; place foil on rack to catch any spills. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a deep dish 9-in. pie plate. Trim pastry to within 1/2-in. of rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top. Whisk together egg yolk and cream; brush top of pie. Sprinkle with coarse sugar. Chill 15 minutes., Bake 20 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling bubbly, 40-50 minutes longer. Cool on a wire rack.

Steps:

• Place bottom pastry in a 9-in. pie plate. Layer crackers in shell; set aside. In a small saucepan, combine remaining ingredients; bring to a boil. Carefully pour over crackers (filling will be very thin). Cool for 10 minutes. Cut lattice strips from remaining pastry; place over filling. Seal and flute edges. Bake at 400° for 25-20 minutes or until golden brown.