Best 11 Hot Apple Pie Sipper Recipes

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In the realm of heartwarming comfort foods, few confections can rival the allure of a hot apple pie sipper. This delectable beverage seamlessly marries the quintessential flavors of classic apple pie with the soothing warmth of a comforting drink, offering a sensory experience that transports you to a cozy autumn afternoon. Whether you're seeking a sweet treat to indulge in or a cozy libation to unwind with, discovering the best recipe for a hot apple pie sipper is an endeavor that promises both culinary delight and blissful contentment.

Check out the recipes below so you can choose the best recipe for yourself!

SPICED APPLE AND PEAR PIE



Spiced Apple and Pear Pie image

This pie is everything we love about apple pies, but even better. The pears add extra depth, juice, and flavor, and it's gorgeous on top of that. What more could you ask for?

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 6 servings

Number Of Ingredients 18

2 1/2 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon fine salt
3/4 cup cold unsalted butter (1 1/2 sticks), diced
1 large egg
3 to 4 tablespoons very cold water
1/2 lemon
3 pounds baking apples, such as Golden Delicious, Cortland, or Mutsu (about 6 apples)
1 1/2 pounds baking pears, such as Bosc or firm Bartletts (about 3 pears)
2/3 cup sugar, plus more for sprinkling on the pie
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fine salt
Generous pinch freshly grated nutmeg
1/4 cup unsalted butter (1/2 stick)
1/4 cup all-purpose flour
1/2 teaspoon pure vanilla extract
1 large egg, beaten

Steps:

  • Dough:
  • Whisk the flour, sugar, and salt together in a medium bowl. Rub 1/4 cup of the butter into the dry ingredients with your fingers until completely absorbed. Then rub in the remaining butter until it resembles cornmeal mixed with pea-size bits of butter. (If it gets warm and sticky, refrigerate it to chill.)
  • Beat the egg with 3 tablespoons of the water; then drizzle it evenly over the dough. Lightly stir the dough together with a fork. (The dough should just hold together when you squeeze it together, with some dry crumbly bits.) If the dough is really dry, sprinkle it with the final tablespoon of water. (To make the dough in food processor, see below.)
  • Divide the dough in half and wrap each half in plastic wrap and shape into disks. Refrigerate at least 1 hour or up to 2 days. (The dough can be frozen for 2 months. Defrost dough in the fridge overnight.)
  • Filling:
  • Finely grate the lemon zest and set aside. Peel, core and then slice both the apple and pear into 1/2-inch slices. Squeeze the lemon juice over the fruit, then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg.
  • Melt the butter in a large skillet over medium-high heat. Add the fruit and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes. Reduce heat to medium, and cook, uncovered, until the fruit softens and the juices evaporate some, about 10 minutes. Evenly mix the flour into the fruit; then cook about a minute more to thicken the juices slightly. Stir in the vanilla and lemon zest; and remove from the heat. (The filling should resemble a tight compote.) Cool completely.
  • Form the pie:
  • Lightly dust the work surface with flour. Roll a disk of dough into an 11 to 12-inch circle. Transfer the dough to 9-inch glass pie pan (see photo), trimming so it hangs about 1/2-inch over the edge of the pan. Fill the crust with the prepared fruit so it mounds slightly in the center. Roll the remaining dough into a 12-inch circle. Brush the rim of the crust with some of the egg.
  • Roll the dough onto the rolling pin and unroll it over the fruit so it hangs over the edge of the pie pan by about 1/2-inch. Trim crust if needed, reserving the scraps for decorations or for patching, if needed. Fold the top crust edge under the bottom one, then press the edges together to seal. Cut trimmed scraps into designs if desired and set aside. Flute the crust by pressing a finger into the crust against the other hand's index finger and thumb to make an even impression. Repeat every 1/2 inch around the pie to create a ruffled edge (see photo). Refrigerate the pie for at least 20 minutes.
  • Meanwhile, place a rack in the lower third of the oven and heat to 425 degrees F.
  • Brush pie with egg and place cut dough designs on top if desired. Brush again and sprinkle with sugar. Cut 6 to 8 small steam vents into the top of the dough. Place pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the crust (both top and bottom) is golden brown, about 50 minutes more. If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges (see photo). Cool on a rack.
  • Serve pie warm or at room temperature with whipped or ice cream. Keep pie, covered, at room temperature for a day, or refrigerate for up to four.

SPICED APPLE PIE



Spiced Apple Pie image

Provided by Molly Yeh

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 26

8 apples, such as Gala (about 2 1/4 pounds)
Juice of 1 lemon
1 cup packed dark brown sugar
3 tablespoons cornstarch
2 teaspoons Warm Spice Blend, recipe follows
3/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
2 tablespoons boiled cider syrup
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 cup (2 sticks) cold unsalted butter, cubed
6 tablespoons ice water, plus more if needed
1 tablespoon apple cider vinegar
All-purpose flour, for dusting
2 tablespoons cold unsalted butter, cubed
1 large egg, lightly beaten
4 1/2 teaspoons turbinado sugar
1 teaspoon flaky salt
Whipped cream, for serving
1 tablespoon ground cardamom
1 tablespoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Steps:

  • For the filling: Cut the apples into 1/4-inch slices and place them in a large bowl. Toss with the lemon juice to keep them from browning. Add the brown sugar, cornstarch, Warm Spice Blend, kosher salt and cinnamon and toss to combine. Mix in the boiled cider syrup and vanilla. Cover the mixture and let it sit at room temperature while you make the pie dough.
  • For the pie dough: Add the flour, granulated sugar and kosher salt to a food processor and pulse to combine. Add the butter and pulse to incorporate so that about three-quarters of the mixture is mealy and the rest has some slightly larger, pea-sized bits of butter. Combine the ice water and cider vinegar in a measuring cup. Drizzle the water and vinegar into the food processor and continue to pulse just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together.
  • Turn the dough out onto a clean surface and use your hands to press on any stray crumbs. Divide the dough in half, then divide one of the halves in half again so that you have 3 pieces of dough. Pat each piece into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes or until ready to roll out for the pie.
  • For the assembly: Flour a work surface and roll out the largest disc of dough into a circle just larger than 12 inches. Place it in a 9-inch pie plate and refrigerate. Roll out the 2 remaining dough discs to about 10 inches each. Cut the dough into 2-inch-wide strips for making a lattice top. Set the strips aside.
  • Position an oven rack in the lower third of the oven (with a pizza stone if you have one) and preheat to 400 degrees F.
  • Fill the pie crust with the apples (it will seem like a lot but they bake down!) and pour the juices over it. Distribute the butter over the top. Weave the dough strips together over and under to form a lattice crust over the top. Pinch the edges to seal, trim, fold the edges over and crimp. Give the edges a little hug to make sure they are sitting snugly on the rim of the pie plate; otherwise they could fall off in the oven. Freeze the pie for 15 minutes.
  • Brush the lattice with the egg wash, then sprinkle with the turbinado sugar and flaky salt. Place the pie on a baking sheet and bake until the internal temperature reaches 195 degrees F, 45 to 55 minutes. Let cool slightly.
  • Serve the pie with large dollops of whipped cream.
  • Layer the cardamom, ginger, cinnamon, cloves and nutmeg in a medium glass jar and tighten the lid. Shake to combine. Keep on hand to add to your favorite desserts and beverages -- or just toast with butter!

APPLE PIE SLICES



Apple Pie Slices image

These bars are just like apple pie. Pie crust, cinnamon and apples in a convenient bar form.

Provided by G. Galstad

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Yield 20

Number Of Ingredients 14

2 ½ cups all-purpose flour
2 tablespoons white sugar
2 egg yolks
½ cup milk
½ teaspoon salt
1 cup shortening
2 egg whites
9 apple - peeled, cored and sliced
¾ cup white sugar
½ teaspoon ground cinnamon
1 ½ cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract
3 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a medium bowl, stir together the flour, 2 tablespoons of sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Combine the egg yolks and 1/2 cup of milk, stir into the flour mixture.
  • On a lightly floured surface, roll half of the dough out to the size of the prepared pan. Cover the inside of the pan with the dough. Spread dough with a light coating of egg white. Fill with sliced apples and sprinkle sugar and cinnamon on top. Roll out remaining dough and place on top of apples. Brush with a light coating of egg white.
  • Bake for 35 to 40 minutes in the preheated oven, until the crust is golden. In a small bowl, beat together the confectioners' sugar, salt, vanilla and milk until smooth. Drizzle over cooled bars, cut into squares.

Nutrition Facts : Calories 260.5 calories, Carbohydrate 38.8 g, Cholesterol 21.2 mg, Fat 11.1 g, Fiber 1.9 g, Protein 2.7 g, SaturatedFat 2.9 g, Sodium 69 mg, Sugar 24.5 g

HOT APPLE PIE DIP



Hot Apple Pie Dip image

Wow the crowds with this Hot Apple Pie Dip. This Hot Apple Pie Dip is just as scrumptious as it sounds, especially with bits of cheddar baked right in!

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 22m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 6

1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 Tbsp. brown sugar
1/2 tsp. pumpkin pie spice
1 apple, chopped, divided
1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 Tbsp. finely chopped pecans

Steps:

  • Heat oven to 375°F.
  • Mix reduced-fat cream cheese, sugar and spice in medium bowl until blended. Stir in half the apples.
  • Spread onto bottom of shallow baking dish; top with remaining apples, cheddar and nuts.
  • Bake 10 to 12 min. or until heated through.

Nutrition Facts : Calories 50, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

SPICED APPLE PIE



Spiced Apple Pie image

A quick and easy Spiced Apple Pie recipe

Categories     Food Processor     Dessert     Bake     Thanksgiving     Kid-Friendly     Lemon     Apple     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 21

Crust
2 1/2 cups all purpose flour
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon mace
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/2 cup chilled solid vegetable shortening, cut into small pieces
5 tablespoons (about) ice water
Filling
3 pounds tart green apples (such as Granny Smith), peeled, cut into 1/4-inch-thick slices
1/2 cup plus 1 teaspoon sugar
1/2 cup packed golden brown sugar
1/4 cup all purpose flour
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon grated lemon peel
1/4 teaspoon ground mace
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 teaspoon milk

Steps:

  • For crust:
  • Combine flour, sugar, salt and mace in processor. Using on/off turns, cut in chilled butter and vegetable shortening until mixture resembles coarse meal. Gradually blend in enough water by tablespoonfuls to form moist clumps. Gather dough into ball. Divide dough into 2 pieces. Flatten each into disk. Wrap each in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling.)
  • For filling:
  • Position rack in lowest third of oven and preheat to 400°F. In large bowl, toss apples with 1/2 cup sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, lemon peel, mace, cloves and allspice.
  • Roll out 1 dough disk on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter round. Transfer to 9-inch-diameter deep dish glass pie plate. Trim dough overhang to 1/2 inch. Brush edge of crust lightly with water. Transfer apple mixture to crust, mounding in center. Roll out second dough disk to 12-inch-diameter round. Place atop apples. Trim dough overhang to 1 inch: reserve scraps. Fold top crust edge under bottom crust edge, pressing to seal. Crimp edge decoratively.
  • Reroll pastry scraps and cut out leaf shapes. Brush 1 side of each leaf with milk and arrange, milk side down, decoratively atop crust. Cut several slits in crust to allow steam to escape. Brush crust with milk; sprinkle with remaining 1 teaspoon sugar.
  • Place pie on baking sheet. Bake until crust is golden brown and juices bubble, covering crust edges with aluminum foil if browning too quickly, about 1 hour 10 minutes. Transfer pie to rack and cool.

HOT APPLE PIE SIPPER



Hot Apple Pie Sipper image

If you love apple pie, this tasty beverage was created just for you. The ice cream batter gives the sweet cider a smooth creamy texture. Make it an adult drink by stirring in a little brandy. -Connie Young, Pony, Montana

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 8

1/4 cup butter, softened
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 pint vanilla ice cream, softened
4 cups hot apple cider or unsweetened apple juice
Brandy, optional

Steps:

  • In a large bowl, cream the butter, brown sugar and spices until light and fluffy. Beat in ice cream. Cover and freeze until firm., For each serving, place 1/3 cup ice cream mixture in a mug; add 2/3 cup cider. Stir in brandy if desired.

Nutrition Facts : Calories 286 calories, Fat 13g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 111mg sodium, Carbohydrate 43g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.

HOT APPLE PIE COCKTAIL



Hot Apple Pie Cocktail image

Make and share this Hot Apple Pie Cocktail recipe from Food.com.

Provided by CookingONTheSide

Categories     Beverages

Time 5m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 8

2 1/2 cups apple juice
4 cinnamon sticks
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/2 teaspoon allspice
1/4 teaspoon ground cardamom
4 ounces apple Schnapps (optional)
4 scoops low-fat vanilla frozen yogurt (1 cup total) or 4 scoops non-fat vanilla frozen yogurt (1 cup total)

Steps:

  • Place apple juice, cinnamon sticks, lemon juice, vanilla extract, allspice and ground cardamom in a medium saucepan.
  • Warm 2-3 minutes over medium-high heat, stirring occasionally until mixture is hot and the spices are well blended.
  • Add schnapps, if using.
  • Divide between 4 mugs and top with frozen yogurt.
  • Serve immediately.
  • Note: The cocktail can also be served cold.

Nutrition Facts : Calories 80.9, Fat 0.2, Sodium 5.1, Carbohydrate 19, Fiber 0.3, Sugar 17.2, Protein 0.1

HOT APPLE PIE SPREAD



Hot Apple Pie Spread image

We're big fans of dessert dips and spreads-and we're including this Hot Apple Pie Spread on our list of all-time favorites!

Provided by My Food and Family

Categories     Recipes

Time 22m

Yield 16 servings

Number Of Ingredients 6

1 tub (8 oz.) PHILADELPHIA Brown Sugar & Cinnamon Cream Cheese Spread
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 apple, chopped
1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 Tbsp. finely chopped walnuts

Steps:

  • Heat oven to 375°F.
  • Mix first 3 ingredients in medium bowl until blended. Stir in half the apples.
  • Spread into 8-inch pie plate or small casserole. Top with remaining apples, cheddar and nuts.
  • Bake 10 to 12 min. or until heated through.

Nutrition Facts : Calories 45, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

LIQUID HOT APPLE PIE



Liquid Hot Apple Pie image

A wintertime beverage that tastes just like apple pie! It can be served warm or cold.

Provided by MMINDY

Categories     Drinks Recipes     Cocktail Recipes     Whiskey Drinks Recipes

Time 1h15m

Yield 28

Number Of Ingredients 6

1 gallon apple juice
1 (2 liter) bottle cold ginger ale
1 cup brown sugar
1 pint whiskey
1 pint spiced rum
3 (3 inch) cinnamon sticks

Steps:

  • In a large pot, combine the apple juice, ginger ale and brown sugar. Bring to a simmer and cook for 20 minutes. Cool to room temperature. Stir in the whiskey and spiced rum and let stand for 1 hour. Pour into 1 gallon jugs or containers and place a cinnamon stick in each one. Cover and store until serving. This can be served warm, but don't heat too much or the alcohol will burn off.

Nutrition Facts : Calories 202.8 calories, Carbohydrate 30.6 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 15.2 mg, Sugar 29.1 g

SOUTHERN AMBROSIA APPLE PIE



Southern Ambrosia Apple Pie image

"Apples and Georgia pecans make this pie a winner," reports field editor Carolyn Griffin of Macon.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 21

1 pastry shell (9 inches), baked
1/2 cup packed brown sugar
1/2 cup apple juice
2 tablespoons butter
2 tablespoons cornstarch
1/4 teaspoon salt
4 cups thinly sliced peeled tart apples
2 teaspoons lemon juice
1 large egg
2/3 cup evaporated milk
1/2 cup sugar
1/2 cup sweetened shredded coconut
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
PECAN CREAM TOPPING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
3/4 cup chopped pecans, toasted
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
Whole pecans, toasted, optional

Steps:

  • Line pastry shell with a double thickness of foil. Bake at 450° for 5 minutes. Remove from the oven; remove foil. Cool pastry shell., In a large saucepan over medium heat, combine the brown sugar, apple juice, butter, cornstarch and salt; bring to a boil. Stir in apples and lemon juice; cook and stir over low heat until apples are crisp-tender, 5-8 minutes. Pour into pastry shell. , In a small bowl, beat the egg, milk, sugar, coconut, vanilla and cinnamon. Pour over apple mixture. Bake at 350° for 40-45 minutes or until mixture is set. Cool on a wire rack. , For topping, in a large bowl, beat the cream cheese and sugar until smooth. Stir in pecans and vanilla. Fold in whipped topping. Spread over pie. Garnish with pecans if desired. Cover and refrigerate for 4-6 hours.

Nutrition Facts :

HOT APPLE PIE



Hot Apple Pie image

An adult cocktail from webtender. This is like a cocktail flambe.It might take a couple of times to get this to light... if you are sober. If you've already had a few just consider it a warm apple pie and forget the match!

Provided by cookiedog

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

1/2 fluid ounce Baileys Irish Cream
1/2 fluid ounce goldschlager
1 dash cinnamon (optional)

Steps:

  • Fill a shot glass half full with the Bailey's and the rest of the way with the Goldschlager. Mix with toothpick.
  • Then sprinkle a bit of cinnamon on the top and light it with a match (it may take a couple of tries to get it to stay lit). Let it burn for a few seconds and gently blow out the flame being careful not to splash the drink out of the glass. Then, drink!

Nutrition Facts : Calories 50.9, Fat 2.4, SaturatedFat 1.5, Cholesterol 9, Sodium 14.3, Carbohydrate 3.2, Sugar 3.1, Protein 0.4

Tips:

  • Use a variety of apples. This will give your pie sipper a more complex flavor. Good choices include Granny Smith, Honeycrisp, and Braeburn apples.
  • Peel and core your apples before cooking them. This will help them to cook more evenly.
  • Cook your apples until they are soft. This will make them easier to blend and will help to release their natural sweetness.
  • Use a good quality apple cider. This will make a big difference in the flavor of your pie sipper.
  • Add spices to taste. Common spices used in apple pie include cinnamon, nutmeg, and ginger.
  • Garnish your pie sipper with whipped cream or a cinnamon stick. This will make it look and taste even more festive.

Conclusion:

Hot apple pie sipper is a delicious and easy-to-make drink that is perfect for a fall or winter day. It is also a great way to use up leftover apples. With just a few simple ingredients, you can create a warm and comforting drink that the whole family will enjoy.

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