Prep 20 mins
Cook 25 mins
I had a box of red hot candies and wanted to make something to take to work. Found this recipe and added the glaze to the crust.
- 3⁄4 cup sugar
- 1⁄2 cup red-hot candies
- 1⁄2 cup water
- 6 granny smith apples, peeled cored and sliced
- 1 tablespoon flour
- 1 tablespoon butter
- 1 pastry for double-crust pie
- 1 -2 tablespoon sugar
- In saucepan combine sugar, candies and water. Bring to a boil and simmer till apples have a red color. Drain, reserving juice. Cool juice. Combine 1/2 c reserved juice with flour. Place apples in pie crust. Pour juice and flour mixture over apples. Place top crust over apples and crimp edges. Cut a few slits in the crust to allow steam to escape.
- Brush some of the remaining liquid mixture over crust and sprinkle with additional sugar. Bake at 450 for 10 minutes, reduce heat to 350 and bake for an additional 15 minutes.
I did everything wrong with this recipe and it still came out great! In fact my husband had two servings! He never does that! I used puff pastry and made it into individual tarts. I forgot to mix the red candy syrup with the flour and just poured it as is over the apples. Made for PAC.