Best 5 Caramel Apple Pie Martini Recipes

APPLE PIE MARTINI

Steps:

• Shake the bourbon, triple sec, caramel syrup and egg white together in a cocktail shaker until your arm hurts?this step is called a dry shake. If you're using an egg white it's the most important step because the egg white has to break down before adding the ice! Add ice to the shaker and shake until cold. Strain into a martini glass. Top with cinnamon and a Cinnamon Sugar Straw.
• Preheat the oven to 400 degrees F.
• Using a knife, square off 4 sides of the pie dough. Brush a layer of egg wash over the dough and sprinkle with the turbinado sugar and cinnamon. Cut the dough into 1/2-inch-wide strips. (The strips should be at least 7 inches long to lay across a 5-inch wide martini glass.)
• Bake for 30 minutes, and allow to cool for at least 15 minutes before adding to a martini glass.

DEKUYPER® CARAMEL APPLE MARTINI

Steps:

• Add ingredients with ice to a cocktail shaker.
• Shake and strain into a chilled martini glass.

CARAMEL APPLE PIE MARTINI

Steps:

• Combine vodka, amaretto, and the 2 schnapps in a cocktail shaker with ice; shake until cold and blended.
• Combine cinnamon, sugar, and cracker crumbs on a small plate.
• Pour vanilla on another small plate and dip rims of two martini glasses.
• Dip wet rims into the sugar mixture.
• Pour the cold cocktail mixture into the glasses.
• Garnish with an apple slice and a pinch of the leftover sugar mixture.
• Alternatively instead of rimming the glasses, you can just mix the sugar and cinnamon together, and add a bit to each glass after pouring the drinks.

CARAMEL APPLE PIE MARTINI

Steps:

• Drizzle caramel topping down the inside rim of glass and chill.
• In a shaker full of ice add vodka,apple Schnapps and Buttershots shake till your hands become very very cold.
• Dip rim into crushed cookies.
• Pour into martini glass and add a splash of cream soda.

CARAMEL APPLE PIE

Steps:

• For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.
• Form 2 equal-sized balls. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin; this makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.
• Preheat the oven to 375 degrees F.
• Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). Gently press the dough against the corner of the pan and tear off any excess dough. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.
• For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Set aside.
• For the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt.
• Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes.
• Remove the pie from the oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving - or don't if you can't wait!