Fill a heavy bottomed saucepan or pot with a few inches of vegetable oil and heat over medium-low heat. Attach a candy thermometer – you want the oil to be 375 degrees F.
In a saucepan, combine the apple cider, 2 tablespoons sugar, salt and 2 tablespoons oil. Bring the mixture to a boil. Place the flour in a large bowl, then (carefully!) add the boiling cider mixture to it. Stir until a soft dough forms.
Fill a piping bag fitted with a star piping tip with the dough. Once the oil is hot, pipe 3 to 4 inch pieces of the dough into the oil, snipping the dough after each pipe. Fry for 2 to 3 minutes each, just until golden brown. Be careful to check your oil and make sure it’s not getting too cool or too hot! Place the fried churros on a paper towel to drain any excess grease.
Whisk together the sugar and pie spice. Toss each churro with the sugar spice mixture and place them on a plate. Serve immediately with the caramel!
cider beer caramel
Combine the sugar, butter, cider, cream and salt in a saucepan over medium heat. Whisk until the sugar dissolves, then let the mixture come to a simmer. It will bubble up, so watch closely – but you don’t want it to bubble over! Lower the heat if it threatens to do so. Let it simmer for 5 minutes. Remove it from the heat and stir in the vanilla extract. Let it sit for a few minutes to thicken.
If it gets too thick, heat it over low heat or in the microwave until it’s thinner for dipping again.