then I got curious

so I tried it

guys, it's uncomfortably good

smoky, savory apple cider

(soft cider, the opaque stuff, not the weaksauce cider that's basically just "better apple juice")

I think we've used that as a sauce for pork chops

ok but now i have a question

imagine this

apple cider worchestershire sauce pie

... ok you might be cookin

the texture might need to be workshopped to determine which one works best, but put a buttery crust

and apple chunks are hand waggles optional, you could probably get away with the texture of apple slices using crackers soaked in the mix instead

i've seen a b.dylan hollis short do it i know it works gdi

Appleship: in your case you can just skip to macaron

see, I think a proper, OG, chunky apple pie works just fine. however, when you're tossing apples in brown sugar and spices, add a few dashes of Worcestershire sauce. hell, even better if you make it a custard apple pie, I think.