Last weekend, we visited Julian, CA for the first time (more to come in a separate Julian post) and came home with a bag of local apples, several varieties too. I already knew what I wanted to do with some of the apples and that was to test out my new baked doughnut pan. Being a doughnut lover, I was naturally skeptical about a baked doughnut because everyone knows, it’s the deep fryer that makes them so good. I’m happy to say, the baked variety did not disappoint, although the texture is more cakey than airy. But here’s the best part- the apple pie moonshine glaze was fantastic! Last year, we visited Savannah, GA where we were lucky enough to get into this place and that’s where we had our first sip of the sweet sweet apple pie moonshine. Seriously, this was liquid gold. No joke, you could taste the flakey, buttery crust, caramelized sugars, and ripe apples in each sip. I never forgot it. When apple season rolled around this year, I already knew what I was making.
I used this recipe and added 1/4 tsp clove and 1/4 tsp dried ground ginger to the spice mix.
Apple Pie Moonshine Glaze:
1 1/2 cup powdered sugar
3-4 tbsp apple pie moonshine
1 tsp vanilla bean paste
Combine all ingredients and mix well until all sugar is dissolved. The glaze should be a smooth homogenous mixture.