Candied Apple Pie

I like to use a lattice top crust because the red apples show through the crust and make a beautiful presentation. At Christmas I sprinkle[ green decorating sugar on the lattice crust (any other time plain sugar).]

  • Filling:
  • 4 -5 cups granny smith apples, peeled, cored and sliced no thinner than 1/4-inch
  • 1 cup sugar
  • 9 oz package Cinnamon Imperials (red hots)
  • 1/4 teaspoon almond extract
  • 2 tablespoon butter
  • 1/2 cup water
  • 2 teaspoons tapioca
  • 9-inch Crust:
  • 1 cup flour
  • 1/2 cup roasted pecans
  • 1/2 teaspoon salt
  • 1 1/2 sticks butter, cold and cut into squares
  • 1/2 teaspoon sugar
  • 1/4 teaspoon freshly ground nutmeg
  • 3 -4 tablespoons ice cold water
  • Preheat oven to 350 degrees F.

  • Filling: Place apples, red hots, sugar and water in large saucepan. Bring apple mixture to a boil until red hots and sugar are dissolved (apples should not be completely cooked). Take off heat. Add almond extract and tapioca to mixture. Let cool till room temperature.

  • Crust: Using food processor, pulse flour, pecans, salt, butter and sugar together. When you can't see large butter chunks, add water one tablespoon at a time. When dough forms, wrap in plastic wrap and place in refrigerator for 1/2 hour to 1 hour. Roll out on lightly floured board. Place bottom crust in buttered pie pan. Spoon room temperature apple mixture into bottom pie crust. Roll out remaining crust.

  • Bake for 45 minutes.

  • Serve with whipped cream, vanilla ice cream or all by itself.

  • A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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