Cinnamon Red Hot Apple Pie
"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)."
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- pastry for double-crust pie
- 14.79 ml lemon juice
- 14.79 ml cinnamon red-hot candies
- 78.78 ml honey
- 4.92 ml ground cinnamon
- 4 granny smith apples, peeled and thinly sliced
- 14.79 ml butter
- 9.85 ml milk
directions
- 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.
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Reviews
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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.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
