Recipe by JackieOhNo!
Many years ago, a co-worker of mine used to go apple picking annually and would then bring some apples to me so I could make a pie for him. I got tired of making my same old apple pie and asked him if I could experiment a little bit. He agreed, and this is what I came up with. He was pleasantly surprised (and so was I).
Top Review by weekend cooker
Jackie, I can't explain how good this was. My 12 year old son had a sleepover here last night with some of his school buddies, so I actually made two of these, boy did they chow down on this, infact we had to also before it was gone. The flavors are GREAT. I took some cinnamon red candy and crushed it and added a little more to this. To say the least the boys were happy. :). Great recipe. Made for PRMR tag.
- pastry for double-crust pie
- 1 tablespoon lemon juice
- 1 tablespoon cinnamon red-hot candies
- 1⁄3 cup honey
- 1 teaspoon ground cinnamon
- 4 granny smith apples, peeled and thinly sliced
- 1 tablespoon butter
- 2 teaspoons milk
Directions See How It's Made
- Preheat oven to 450 degrees. Roll out half of pie crust pastry and place into a 9-inch pie plate, trimming edges even with pie plate.
- In small saucepan over low heat, heat lemon juice and cinnamon candies until candies melt. Remove saucepan from heat and stir in honey and cinnamon. Arrange apples in crust and pour the honey mixture over apples; dot with butter.
- Roll out remaining dough. Moisten edges of bottom crust with a little water, then lift top crust onto filled pie plate. Trim pastry edge, leaving a 1-1/2 inch overhang. Fold top edge under bottom crust; flute edge as desired. Cut slits or design in top crust to allow steam to escape while baking. Brush top crust with milk.
- Turn oven down to 350 degrees and bake for 1 hour or until crust is golden brown. Cool and serve.