Apple Pie

[Will_Bradley]

So I'll be making apple pie soon for christmas, and I have a basic recipe, but I was curious if anybody had any ideas on how to change things up a bit heres how I make:
1gal apple juice
.5gal apple cider
1 2/3 cup sugar
6+ cinnamon sticks
Bring to a boil then let cool
Add .5 L everclear
I was thinking split the regular sugar in half then add an equal amount of brown sugar or maybe some nutmeg and/or vanilla as well any thoughts?

 

[Double_D]

Here's what i do-
I'll take 1gal each:
apple cider and apple juice,
add 2#brown sugar,
2 cinnamon sticks
6-10 allspice berries
1 star anise
5 cloves
1/2 crushed nutmeg
A couple pieces cardamom, dehusked

Combine all and reduce by half. Strain everything out and cool. Use as 50% of each quart.

 

[Psylocide]

Personally I like to use a gal of Cider and a gal of juice.

Also, I use a 750 of everclear in mine because 500 ml is not enough (in my opinion).

Also, get yourself some mason jars, cut a few apple slices thin, put about 3 in each jar, a stick of cinnamon and fill with your apple pie. It looks great and is fooking delicious.

Eat the apples for an added kick.

 

[indymedic]

I have been thinking of making this. If I do this in mason jars could I pressure can it to keep it on the shelf or how long will it last in a jar.

 

[Psylocide]

I have been thinking of making this. If I do this in mason jars could I pressure can it to keep it on the shelf or how long will it last in a jar.

I didn't pressure can, just screwed down tight and put in the fridge.

It's so alcoholic, I doubt anything would survive in it (my version anyway). Also, it was only around for about 2 weeks.

Dangerous stuff.

 

[1977Brewer]

I have a three year old 2 quart jar of my step brothers version of this in my liquor cabinet. Tons of floaties and a layer of mud in the bottom, but it tastes amazing. Hard liquor lasts forever in my house.

 

[Bellybuster]

I do mine with half the amount of sugar and I use Granny Smith apple juice....amazing!!
I found it way too sweet so slowly started cutting back the sugar until it tasted good to me. That was right at the half way mark. Its not so syrupy with less sugar either.
My recipe is about the same, 2 gallons but 1 lbs dark brown sugar

 

[indymedic]

It's so alcoholic, I doubt anything would survive in it (my version anyway). Also, it was only around for about 2 weeks.

Dangerous stuff.

This is what I kinda figured but wanted to see if anybody was canning it for long term. It probably wouldn't go to fast in my house but who knows. I will try it out.