Apple Pie Shots with Pistachio Crumble Recipe

Apple Pie Shots with Pistachio Crumble Recipe

• 5 Granny Smith Apples, medium
• Juice of ½ lemon
• 1 cup orange juice
• ¼ cup lemon juice
• ½ cup sugar
• ½ cup pistachios, chopped coarsely
• 2 tbsps. white sugar
• 2½ tbsps. all-purpose flour
• ½ stick butter
• ¼ tsp. ground cinnamon
• Vanilla (or your favorite flavor) ice cream

1. Peel and cube the apples to about ¾ inch wide cubes, and place them in a bowl with water and the juice of ½ lemon. This will prevent the apples for oxidizing.
2. In a medium saucepan, add the ¼ cup lemon juice with 1 cup orange juice, and incorporate ½ cup sugar, and heat over a hot/medium fire. Once the sugar is fully dissolved, add the apples (previously drained) and cook at medium heat until they’re just tender. Leave in the pan to cool down and get started on your crumble. Note: don’t over stir, so the apple cubes don’t disintegrate and lose their shape.
3. In a bowl, mix the pistachios, 2 tbsp. sugar, flour, butter, cinnamon and cream and mix with a fork (or your hands), until you get a coarse mix.
4. Preheat the oven to 375 F°.
5. Spray non-stick spray over a baking sheet, and spread the crumble.
6. Bake from 8 to 10 minutes, until the crumble is dry and golden. Once cooled, break up the crumble with your hands.
7. To serve, scoop the apple mix into shot classes or mason jars, then cover with 2 to 3 spoonfuls of crumble. Finish with a small scoop of vanilla ice cream or whipped cream.