Kentucky Apple Pie Shots

An apple jello shot meets an all-American classic
Editor
Apple Pie Shot

Jim Beam

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

12
Servings
303
Calories Per Serving
Deliver Ingredients

Ingredients

For the Pie Crust

  • 3  Cups  all-purpose flour
  • 1  Cup  cold unsalted butter, cut into chunks
  • 2  Tablespoons  sugar
  • Pinch  of salt
  • 8  Ounces  ice cold water
  • 4  Tablespoons  melted butter
  • 1  Tablespoon  sugar in the raw

For the Shot

  • 3/4  Cups  apple bourbon, such as Jim Beam® Apple Bourbon
  • 2  Cups  cold apple juice
  • 1/4  Cup  brown sugar
  • 2  Tablespoons  unflavored gelatin powder

Directions

For the Pie Crust

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.

For the Shot

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!

Nutritional Facts

Total Fat
11g
16%
Sugar
12g
13%
Saturated Fat
2g
8%
Cholesterol
19mg
6%
Carbohydrate, by difference
45g
35%
Protein
6g
13%
Vitamin A, RAE
41µg
6%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
125mg
13%
Choline, total
11mg
3%
Fiber, total dietary
3g
12%
Folate, total
46µg
12%
Iron, Fe
3mg
17%
Magnesium, Mg
35mg
11%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
120mg
17%
Selenium, Se
11µg
20%
Sodium, Na
477mg
32%
Water
81g
3%
Zinc, Zn
1mg
13%

Apple Pie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Apple Pie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.