Recipe courtesy of Dallas Convention and Visitors Bureau

Apple Pie Cooler

  • Level: Easy
  • Total: 9 hr 10 min
  • Prep: 25 min
  • Inactive: 8 hr
  • Cook: 45 min
  • Yield: 4 to 6 servings
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Ingredients

Green Apple Syrup:

4 green apples

2 1/2 cups sugar

Piecrust:

6 tablespoons all-purpose flour

4 tablespoons butter, chilled and cubed

2 tablespoons sugar

1 teaspoon ground cinnamon

Cooler:

3.75 liters filtered water

Ice

Directions

  1. For the green apple syrup: Cut the apples away from the core leaving the skin on. Place in a large pot with the sugar and 1 cup water. Cook on high heat for 25 minutes. Strain the apples and place the syrup in the fridge to cool overnight. Save 2 tablespoons of the syrup to rim the glass.
  2. For the piecrust: Preheat the oven to 350 degrees F. Put the flour and butter into a bowl and cut with a fork until pea-size balls of butter have formed. Mix in the sugar and cinnamon, then 2 tablespoons water until the mixture just comes together. Place on a sheet tray and bake for 20 minutes. When the piecrust is cooled, place it in a coffee grinder to make a fine powder. 
  3. For the cooler: Mix the filtered water and 1 liter green apple syrup in a large jug and place in the fridge. 
  4. To assemble: Take a glass and dip into the reserved green apple syrup. Roll the rim of the glass in pie crumbs. Fill the glass with ice and add the cooler.

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