Apple Moons Recipes

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.

Steps:

• Stir together to blend, sour cream, egg yolk and vanilla extract. In a large bowl stir together flour and sugar. Cut in 3/4 cup butter or margarine until like coarse crumbs. Mix in sour cream mixture until well blended.
• Divide dough in half and chill until easy to handle (3 hours or so).
• To Make Filling: In small saucepan, melt the 1 tablespoon margarine. Add apples, raisins, brown sugar and spice and cook, stirring occasionally, until apples are fork tender. Remove excess liquid and cool.
• Roll each piece of dough to about 1/8 inch thickness and cut with 2-1/2 inch round cookie cutter. Place rounds 1/2 inch apart on ungreased cookie sheet. Place (skimpy) teaspoon of filling on each round and fold in half. Seal edges with fork.
• Bake at 350 degrees F (175 degrees C) for 10-12 minutes or until light brown. Remove and cool. Drizzle with lemon sugar icing made with 1/2 cup powdered sugar, 1 teaspoon lemon juice (fresh), 1 tablespoon water. Mix until of drizzling consistency. If too thick, add a little more water, if too thin, a little more confectioners' sugar.

Steps:

• Put the flour and salt into the bowl of a food processor and pulse briefly to combine.
• Add the butter and pulse quickly until the butter is "cut" and the mixture looks and feels like little pebbles.
• Add the egg yolks and half the cream and pulse to incorporate. Keep adding cream and pulsing until the dough starts to come together.
• Remove from the mixer, form into a ball, wrap in plastic and refrigerate overnight.
• Filling:.
• In a heavy-bottomed pan, melt the butter over high heat. Add the sugar, salt, cinnamon and apples and continue to cook until just soft, mixing constantly. Chill thoroughly.
• Combine the sugar, salt and water in a heavy-bottomed saucepot. Heat on high until the water evaporates and the sugar starts to color. Swirl the pan slowly as the sugar cooks. Let the sugar reach a nice golden brown and add the cream. Swirl to combine, pull off the heat and allow to cool.
• Topping:.
• Combine flour, oatmeal and sugar in the bowl of a food processor. Add butter and pulse until mixture looks and feels like pebbles. Refrigerate until ready to use.
• ASSEMBLY.
• Cut the tart dough into 4-ounce pieces. Roll the dough into 1/4-inch thick rounds, using a mixture of sugar and flour to keep the dough from sticking. Do not let the dough get warm. Place the rolled out rounds in the refrigerator to chill if necessary.
• Place a mound of the apple mixture in the center of the dough. Sprinkle with some of the topping mixture. Fold the sides of the dough up, allowing the dough to fold over onto itself on the sides, creating a pinwheel appearance. Press the package tight and refrigerate until chilled.
• Bake at 375 degrees for approximately 15 to 20 minutes, or until nicely golden brown. Serve with a scoop of vanilla bean ice cream and a drizzle of caramel sauce.