Apple Pie Shooters

Today is December 1st and you know what that means...we're off to the races!  Well, not literally, just that this month will be a whirlwind of birthday, Christmas, birthday, and one more birthday.  Squeeze in a little work and travel, and boom...it's January 1st and I for one cannot wait for this year to be oh so done!!

We had a lovely Thanksgiving week with our families and enjoyed so many good times with them.  We ate and drank like royalty, took in what sightseeing we could, and had much needed relaxation...until Sunday came around that is.

Sunday morning brought on a whole new level of stress.  Our Princess Brinkley was not right.  My motherly instinct just knew.  Off to the ER Vet I went because that's what pets do.  They get sick on Sundays...of major holiday weekends.  

So, a few hours later of tests and x-rays, our girl was diagnosed with pneumonia.  I honestly didn't even know dogs could get pneumonia.  Sweet baby needs two weeks of rest, antibiotics and steam room treatments (which entails the two of us going into the guest bath and cranking the shower at its highest temperature until I pass out).  Bonus though...my facial skin looks fabulous and I may sweat off 20 pounds by the time this is all said and done.

 

Apple Pie Shooters

a.k.a. "Deconstructed Apple Pie"

4 medium Granny Smith apples

2 Tbl all-purpose flour

1/2 cup brown sugar

2 tsp ground cinnamon

1 tsp ground nutmeg

1/4 tsp salt

1 Tbl butter

1/2 cup water

1 pre-made refrigerator rolled pie crust

cinnamon-sugar blend

Cool-Whip whipped topping

caramel sauce

For the crust:  

Preheat the oven to 350 degrees.

Unroll the pie crust onto a parchment paper lined baking sheet.

Pierce the crust with a fork and bake until the crust turns light golden brown.  Remove from oven and sprinkle lightly with the cinnamon-sugar blend, while crust is still warm.  Set aside and let cool.

For the apple filling:

Peel and dice the apples and place in a large bowl.

Toss the diced apples with the flour, sugar, cinnamon, nutmeg and salt.

Heat a large pan over medium heat and melt the butter.  Add the apples and cook for 10 minutes over medium-low heat, until the sugar caramelizes.

Add the water and cover the pan with a lid.  Cook the apples until soft and tender, about 20 minutes, stirring every couple of minutes.  If the caramel sauce starts to thicken too quickly or begins to burn, add a little more water.  

Assemble the Apple Pie Shooters:

In a large shot glass or small stemless wine glass, add a large spoonful of the apple pie filling.  Break off a few pieces of the cooled crust and place on top of apples.  Top with a spoon of whipped topping and finish with a drizzle of caramel sauce.

*If you're feeling more "a la mode", then absolutely substitute (or add) a small scoop of vanilla ice cream (I promise not to tell...and let's be honest, after this year, we all deserve a little sweetness).

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