Recipe courtesy of Rita Shaffer
Candied Apple Pie
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
- 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.