• 8 ounces non-alcoholic apple cider
  • 1 envelope unflavored gelatin
  • 4 ounces cold water
  • 4 ounces apple bourbon
  • Mini pie crusts
  • Whipped cream (optional)


Add cider to a pot and bring to boil. In a mixing bowl, combine gelatin and boiling cider and mix until gelatin is completely dissolved. Add bourbon and water, stir to combine. Pour into mini pie crusts (or gelatin molds). Place in refrigerator for 3 hours or until fully set. When ready to serve, top with whipped cream.

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