Apple Pie Shot

As hard as retailers try to move it up, I am a big proponent of holding off the Christmas season until after Thanksgiving. That is why the next three posts are dedicated to pie, the quintessential Thanksgiving dessert. The first baked pie Shotible is Apple Pie.

I used a store-bought pie dough crust for the glass.   Each package came with two crusts. I cut each into quarters, and then rolled each quarter into a ball. I then spread the dough out covering the sides and bottom of the molds.

For the filling, I made a syrup with brandy, butter, flour, sugar, brown sugar and spices. I brought the mixture to a simmer in a sauce pan. I then added diced apples. I used a combination of Macintoshes and Granny Smiths. I cooked them for just a few minutes in the sauce pan just to soften them up a little.

I filled each dough glass with the apple mixture put them in the 400 degree oven for 15 minutes. I then took them out of the oven and covered them with aluminum foil so the tops wouldn't burn when I baked them for another 15 minutes.

We brought the Apple Pie Shotibles with us to dinner the next night with my folks, my cousin Cherise and her fiance Pat.  There were a couple left over that Jeff and I took with us on a weekend trip to New York City.  I figured, what better place for an Apple Pie Shotibles photo shoot than the Big Apple itself?

Peach Cobbler Shot

Jeff’s aunt Connie turns 50 this week, and her family threw her a surprise birthday party.  This was my first real opportunity to bring Shotibles to a party.  People have been suggesting I try out peach cobbler for a while now, so I went with it.

It’s kind of funny to me that peach cobbler can mean a lot of different things to different people.  I wanted to be sure that I didn’t make it too much like a peach pie, so rather than baking a pie crust "glass", I made one out of vanilla wafer cookies.  I found a recipe similar to the graham cracker crust used for the S’more and Key Lime Pie Shotibles.

Jeff was a huge help this week.  He peeled and diced eight peaches.  We cooked it up in a sauce pan with some bourbon, sugar, corn starch and cinnamon.  We cooked it on medium to low heat for about 20 minutes; until the peaches were tender.

After the peaches cooled, I filled the glasses and topped it with a little cookie crumb.   I’m thrilled to say Shotibles gained a few more fans at the party.  The Peach Cobbler Shotibles were a huge success.