24 apples - peeled, cored and slice
1/2 cup packed brown sugar
1 cup butter
1/3 cup packed light cream
2 tablespoons apricot preserves
1 (9 inch) prepared graham cracker crust
5 tablespoons milk
1 1/2 cups shortening
1 tablespoon brown sugar
1 teaspoon vanilla extract
1 (3 ounce) package instant sweetened lemonade
Grease and flour cupcake pans. Set aside. Combine apple with brown sugar and butter. Stir in whiskey, brown sugar, apricot preserves, lemonade and lemonade. Pour into prepared cupcake pan.
Place cupcake on floured platter. Cover and refrigerate pastry overnight.
Bake within 80 to 90 minutes at 400 degrees F (200 degrees C) for 45 minutes. If pie seems too doughy, add lemonade. Bake for a minimum of 2 hours, stirring frequently. Cool thoroughly. Garnish with fruit. Chill before serving.