This boozy treat takes a classic all-American dessert to the next level, with the help of a little apple bourbon.
This recipe is courtesy of Jim Beam
Preheat the oven to 400 degrees F.
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 from 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 at 400 degrees 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 at 400 degrees, or until lightly browned and flaky. Remove from the tray cool completely.
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!