Apple Pie Slinger Milkshake Recipes

APPLE PIE MILKSHAKE

Steps:

• Pour milk into blender container. Add remaining ingredients; cover. Blend on high speed 1-2 minutes or until well blended.
• Serve immediately. Or, cover and refrigerate up to several hours; stir before serving. (Mixture thickens as it stands. Thin with additional milk, if desired.)

SALTED CARAMEL APPLE PIE MILKSHAKE

Steps:

• To decorate the rims of your glasses, garnish them with salted caramel sauce and pieces of pie crust. Chill the glasses in the freezer while you make the milkshakes.
• Combine the milk, ice cream, cinnamon, nutmeg, and apple pie filling in a blender and blend on high. Drizzle salted caramel sauce inside your glasses, pour your milkshakes, and stick a mini apple pie on top. Stick a straw through the apple pie and top with whipped cream and a sprinkle of cinnamon.

APPLE PIE MILKSHAKE

Steps:

• Cut one apple into 8 segments, peel if desired (skin adds slight extra texture and apple taste).
• Melt butter and brown sugar together in microwave.
• Place apple segments into baking pan and drizzle butter and brown sugar mix over them, sprinkle cinnamon over top.
• Bake at 350F for 15 minute.
• Let cool, then chill in freezer until cold.
• Combine spices and graham cracker crust.
• Add chilled apples and dry mix to 5-cup blender.
• Add ice cream, pour milk over top.
• Blend until smooth and creamy and all lumps are removed.
• If desired, add caramel swirls to sides of four cups before pouring in completed blend.
• If also desired, add a dollop of whipped cream on side and place a cinnamon stick in it.

APPLE PIE MILKSHAKE

Steps:

• Place ice cream and milk into a blender; add the apple pie (cut into cubes).
• Blend (leave some small chunks of apple pie).
• Serve in a tall glass, with a wedge of piecrust on top for decoration. Enjoy!

THE BEST APPLE PIE

Steps:

• For the crust, pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. While processing, add just enough ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., For the filling, melt butter in a Dutch oven over medium heat. Add apples and next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apple slices to a 15x10-in. baking pan; spread into a single layer. Add cider to remaining liquid in Dutch oven and bring to a boil; cook until juices reduce to 1/2 cup, 10-12 minutes. Remove from heat; add lemon juice and vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.), Preheat oven to 425°. Adjust oven rack to lowest position; place foil on rack to catch any spills. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a deep dish 9-in. pie plate. Trim pastry to within 1/2-in. of rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top. Whisk together egg yolk and cream; brush top of pie. Sprinkle with coarse sugar. Chill 15 minutes., Bake 20 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling bubbly, 40-50 minutes longer. Cool on a wire rack.