Every Christmas, my mom made this Cinnamon Apple Pie. The beautiful red color comes from Red Hots cinnamon-flavored candy. The candy added a cinnamon flavor and a bright red color that adds a festive touch to the holiday dessert table.
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This post has been updated from the original. I have added new photos and updated the recipe to reduce the amount of sugar used.
I have used both Red Hots Cinnamon Flavored Candy and Brachs Cinnamon Imperials for this recipe. Both work great.
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Ingredients needed
- 1 9" unbaked Pie Shell
- 3 pounds Granny Smith Apples
- Juice from ½ of Lemon
- ⅓ cup Red Hots Cinnamon Flavored Candy or Cinnamon Imperials
- ⅓ cup Apple Juice or Water
- ¼ teaspoon Salt
- ⅓ cup Sugar
- 2 tablespoons Cornstarch
- ¼ cup Apple Juice or Water
Ingredients for the crumb topping
- ¾ cup Flour
- ⅓ cup Sugar
- 5 tablespoons Butter
How to prepare
Prepare and set aside a 9" unbaked pie shell.
Put some Red Hots Cinnamon Flavored Candy or Cinnamon Imperials in a saucepan with some apple juice or water. Place the saucepan over medium heat and melt the candies while you prepare the apples.
I use about 3 pounds of granny smith apples for a 9" pie. Peel, core, and slice the apples.
After the apples are sliced, drizzle them with juice from half a lemon and stir. In a small bowl mix a small amount of apple juice or water to some cornstarch. When the candy has melted, add the sugar, salt and cornstarch mixture to the saucepan. Mix well and heat slightly. Pour the red sauce over the apples and stir well. Let them soak while you make the crumb topping.
For the crumb topping, add some butter to sugar and flour. Use a pastry cutter, fork, or your fingers and crumble together.
Drain the apples reserving the sauce. Add the apples to the prepared pie shell. Measure ½ cup of sauce and pour it over the pie.
Baking
Cover the Cinnamon Apple Pie with the crumb topping. Now it is time to bake. Note... You may want to line your lower oven rack with a piece of foil to catch any drippings.
When the pie is done it will be a nice golden brown color with hints of red popping through. Cool completely before slicing. Enjoy!
Recipe
CINNAMON APPLE PIE
Ingredients
- 1 9" Pie shell unbaked
For the Pie Filling
- 3 pounds Granny Smith Apples
- Lemon juice from ½ a lemon
- ⅓ cup Red Hots Cinnamon Flavored Candy or Cinnamon Imperials
- ⅓ cup Apple Juice or water
- ¼ teaspoon Salt
- ⅓ cup Sugar
- 2 tablespoons Cornstarch
- ¼ cup Apple Juice or water
For the Crumb Topping
- ¾ cup All-Purpose Flour
- ⅓ cup Granulated Sugar
- 5 tablespoons Butter
Instructions
- Prepare a 9″ pie shell and set aside. Make your own or store-bought works fine.
- Preheat the oven to 400 degrees.
- Put the cinnamon candies in a saucepan with ⅓ cup apple juice or water. Place the pan on a burner over medium heat to melt candies.
- While the candies are melting, peel and slice the apples and place them in a large bowl. Drizzle juice from ½ a lemon over the apples.
- When the cinnamon candies have melted mix together the cornstarch with the ¼ cup of apple juice or water. Add the sugar, salt, and cornstarch mixture to the cinnamon candies. Mix well and heat slightly.
- Pour the cinnamon candy sauce over the apples and stir well. Let the apples soak in the sauce while you prepare the crumb topping.
- Mix together the flour, sugar, and butter. Use a pastry cutter, fork, or your fingers and thoroughly incorporate the butter.
- Drain the apples from the cinnamon candy sauce, reserving the liquid. Place the apples in the prepared pie shell. Measure ½ cup of the sauce and pour over the apples. Top the pie with the crumb topping.
- Bake the pie for 45 – 55 minutes or until bubbly and golden brown. Remove from oven and cool completely.
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