Recipe courtesy of Rita Shaffer

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).
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Ingredients

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

Directions

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Bake for 45 minutes.
  5. Serve with whipped cream, vanilla ice cream or all by itself.
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