PIE STORAGE CONTAINER RECIPES

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APPLE PIE MOONSHINE RECIPE | ALLRECIPES



Apple Pie Moonshine Recipe | Allrecipes image

Great tasting apple pie in a jar but it does pack quite a kick if your not careful. The longer it sits in the fridge the better it seems to get. Makes a great gift.

Provided by STASH

Categories     Drink Recipes    Liqueur Recipes

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 100 servings

Number Of Ingredients 8

1 gallon apple juice
1 gallon apple cider
2 cups white sugar
2 cups brown sugar
4 cinnamon sticks, or more to taste
1 pinch apple pie spice
1 (750 milliliter) bottle 190 proof grain alcohol
1 (750 milliliter) bottle vodka

Steps:

  • Combine apple juice, apple cider, white sugar, brown sugar, and cinnamon sticks in a large pot; bring to almost a boil. Cover pot with a lid, reduce heat, and simmer for about 1 hour. Remove pot from heat and cool completely.
  • Stir grain alcohol and vodka into syrup and remove cinnamon sticks. Pour apple pie moonshine into clean glass jars or bottles. Store in the refrigerator.

Nutrition Facts : Calories 103.5 calories, CarbohydrateContent 16.8 g, FiberContent 0.1 g, SodiumContent 6.6 mg, SugarContent 15.7 g

CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM



Classic Chicken Pot Pie Recipe - Pillsbury.com image

One of our most popular and top-rated meals of all time, this Classic Chicken Pot Pie has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and vegetables your family will love. Plus, this homemade chicken pot pie is super easy to prep, making it a great recipe for beginner cooks and busy families alike.

Provided by Pillsbury Kitchens

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 10

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed

Steps:

  • Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  • Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  • Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Nutrition Facts : Calories 560 , CarbohydrateContent 44 g, CholesterolContent 50 mg, FatContent 5 , FiberContent 4 g, ProteinContent 25 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1210 mg, SugarContent 4 g, TransFatContent 2 1/2 g

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