Apple Pie Cider Floats Recipes

APPLE PIE CIDER

Steps:

• In a large pot, combine apple juice, apple cider, sugar and cinnamon sticks. Bring to a boil, remove from heat, and let cool completely.
• When juice mixture is cool, stir in the grain alcohol.

CREAMY APPLE CIDER FLOAT

Steps:

• Heat apple cider and mulling spices in a saucepan over low heat. Bring to a simmer and steep until flavors blend, about 15 minutes. Divide cider between 12 mugs and add a scoop of ice cream to each mug.

CARAMEL APPLE FLOAT

Steps:

• Divide cider and ginger ale between 2 glasses. Top each with ice cream; drizzle with caramel syrup. Add chopped apples if desired.

APPLE PIE CIDER FLOATS

Steps:

• Make cinnamon syrup first: Put 1/4 cup water, 1/4 cup sugar and 1/2 teaspoon ground cinnamon in a saucepan. Bring to a boil, stirring to melt the sugar thoroughly. Set aside for later.
• In a pitcher, place 2 cups apple cider, 1/4 cup cinnamon syrup previously made up, apple Schnapps, and bourbon. Whisk until blended. (Can also be shaken in a cocktail shaker.)
• Pour about 3 inches of cocktail mix into a coffee mug. Microwave until very warm but not super hot. Drop 3 scoops of ice cream into the mug. Stir a little. Serve with a cinnamon stick or spoon. You can add a squirt of whipped cream on top to decorate. The hot cider melts the ice cream into a wonderful apple pie flavored drink! You can adjust the amount of bourbon and Schnapps as you like.
• If you save this in the fridge for later, be sure to whisk it well before putting in the mug as the cinnamon tends to settle to the bottom when chilled.

OLD FASHIONED APPLE CIDER PIE

Steps:

• Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle.
• Line a 9-inch pie tin with the pastry.
• Trim the edge to 1/2-inch beyond the rim of the pie tin.
• Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil.
• Reduce the heat to low and simmer for 8 minutes or until the apples are tender.
• Drain the apples, reserving the syrup.
• Add enough additional apple cider to the syrup to make 1 1/3 cups.
• Return the syrup and apples to the saucepan.
• Combine the cornstarch and water in a small bowl and stir until well blended.
• Stir the cornstarch mixture and the cinnamon into the apple mixture.
• Cook over medium heat, stirring constantly, until the mixture comes to a boil.
• Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin.
• Roll out the remaining pastry to an 11-inch circle.
• Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds.
• Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin.
• Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie.
• Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown.
• Cool on a wire rack until slightly warm before cutting and serving.
• NOTE:
• This is the perfect pie to serve with the rich cheddar sauce in this file.