Cheddar Apple Pie Churros

 

Apple Pie dipping sauce

 

3 granny smith apples, peeled cored and diced

3 pink lady apples, peeled cored and diced

1/2 cup brown sugar

½ cup sugar

2 teaspoons ground cinnamon

1/4 teaspoon salt

2 teaspoons tapioca granules

2 tablespoons bourbon

4 tablespoons butter

3 tablespoons lemon juice

1 teaspoon vanilla

1 cup apple cider

 

Add the apples and lemon juice to a bowl and toss. Add the sugars, cinnamon, salt, and tapioca and toss to combine. Melt dat butter in a medium saucepan over medium heat then throw in the apples and cook until the sugar is dissolved, about 5 mins. Add the apple cider and bring to a boil. Once boiling add the bourbon and reduce the heat to a simmer. Cook 15 mins, set aside.

 

Churros

 

1 cup water

6 tablespoons unsalted butter 

2 teaspoons granulated sugar 

2 teaspoons vanilla extract 

1 teaspoon kosher salt 

1 cup all purpose flour 

2 large eggs 

1 cup shredded sharp cheddar (optional)

1 quart vegetable oil for frying

 

Cinnamon-sugar

 

1/2 cup granulated sugar

1 teaspoon ground cinnamon

 

Add the water, butter, sugar, and salt to a medium saucepan over medium-heat and bring to boil. 

Remove from the heat, and add the vanilla, cheddah and flour and stir 30 secs to 1 minute or until completely combined. Add to a large mixing bowl and let cool 10 mins. 

Add the eggs and beat them thangs on medium until fully incorporated. Transfer mixture to a piping bag fitted with a large open star tip or a big ass ziplock bag wit a little hole cut in the corner.

 

Pour the oil in a large pot and heat to 375. Pipe dough into oil cutting with scissors at your desired length. Fry about 2 minutes on each side or until golden brown. Transfer to a paper towel and cooling rack and let drain for a minute or two. Dust with the cinnamon-sugar mixture and top with the apple pie filling and maybe a lil vanilla ice cream if you’re feeling demure.