Cinnamon Red Hot Apple Pie
Indulge in the warm, nostalgic flavors of fall with this Cinnamon Red Hot Apple Pie, a sweet and spicy twist on the classic dessert. Featuring tart Granny Smith apples coated with melted cinnamon red hot candies, this pie offers a bold burst of flavor and a vibrant hue that’s as eye-catching as it is delicious. Enhanced with fragrant notes of cinnamon and nutmeg, the filling is nestled between two golden, buttery pie crusts, finished with a glossy egg wash and optional coarse sugar for added crunch. Perfectly balanced between sweet and tangy with a hint of heat, this crowd-pleasing dessert is ideal for holidays, family gatherings, or any time you crave a slice of comfort. Pair it with a scoop of vanilla ice cream for the ultimate treat!
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Recipe Information
Ingredients
- 2 discs Pie crust (homemade or store-bought)
- 6 medium apples Granny Smith apples (peeled, cored, and sliced)
- 0.75 cups Cinnamon red hot candies
- 0.25 cups Granulated sugar
- 0.25 cups Brown sugar
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 1 large Egg (beaten for egg wash)
- 2 tablespoons Coarse sugar (optional for sprinkling)
Instructions
Preheat your oven to 375°F (190°C). Place one disc of pie crust into a 9-inch pie dish, ensuring it evenly covers the bottom and sides. Trim any overhanging excess and set the dish aside.
In a large mixing bowl, combine the sliced apples, cinnamon red hot candies, granulated sugar, brown sugar, all-purpose flour, ground cinnamon, ground nutmeg, and salt. Toss the mixture until the apples are evenly coated and the candies are distributed throughout.
In a large skillet over medium heat, melt the butter. Add the prepared apple mixture and cook, stirring occasionally, until the apples soften slightly and the red hot candies begin to melt, about 5–7 minutes. Remove the skillet from heat and allow the mixture to cool slightly.
Pour the apple filling into the prepared pie crust, spreading it into an even layer.
Roll out the second disc of pie crust and place it over the filling. Trim and crimp the edges of the crusts together to seal. Use a sharp knife to cut small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg, then sprinkle with coarse sugar if desired.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45–50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and allow it to cool for at least 2 hours before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
4334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.1 g | 223% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 2605 mg | 113% | |
| Total Carbohydrate | 666.8 g | 242% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 377.2 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 195 mg | 15% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1355 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
