CINNAMON APPLE JACKS RECIPES

Steps:

• Place dried apple pieces in a medium bowl and cover with water.
• Let the apple slices soak overnight to re-hydrate and absorb the water.
• Next Day:  Place apples and any liquid in a medium sized sauce pan.
• Add enough water to again just cover the apples.
• Add the sugar.
• Add cinnamon.
• Add nutmeg.
• Place the pot on Medium heat on the stove top and let come to a low boil.
• Reduce heat to Medium-Low and simmer until mixture thickens. About one hour.
• Remove from heat, add butter, stir until butter is dissolved.
• Let cool completely before making hand pies.
• Prepare dough according to our Mama’s Buttermilk Biscuits recipe.
• Pinch off a small amount of dough, just bigger than a golf ball.
• Place the dough ball on a floured board and roll it out into a thin circle about 8 inches in diameter.
• Place about two Tablespoons of the cooled filling on the circle of dough.
• Place a little water around the edge of the filling.
• Fold the dough over on itself, making a half moon shape.
• Press the dough together with your fingers.
• Use a fork to crimp the edges of the dough.
• Heat about ½ inch layer of oil in a cast iron skillet over Medium heat.
• Place one or two pies in the skillet at a time.
• Fry the pie about two minutes or until golden brown. Flip the pie and fry the other side as well.
• Remove when done and place on a wire rack to cool.
• Serve warm or cold as desired.
• Enjoy!

Steps:

• To make this applejack moonshine first gather your equipment and ingredients. 
• Next heat one gallon of your cider to 160° F and add your sugar. Stir well until completely dissolved. This will form a simple syrup.
• Pour the syrup and the remaining 4 gallons of cider into a sanitized fermentation bucket.
• Once the mixture has reached 75° F you can add the cider yeast.
• Cover with an airtight lid and add the airlock.
• Let ferment for about 7 days or until there is a cease in activity in the fermentor. You should notice the airlock hasn’t had any movement for about two days.
• Once fermentation is complete you can siphon off the liquid into a separate storage vessel. You can also strain the liquid using a strainer.
• Place the vessel with the strained liquid into the freezer.
• Once in the freezer, ice will form at the top of the storage vessel. This is the water leaving your mixture. Remove the ice using a sanitized metal scoop or strainer to avoid contamination.
• Enjoy!