Candy Apple Pie Recipe
Remember those days when you walked through the gates of the county fair and the first thing you got was a big, sticky candy apple? I know that they were one of my favorite treats. I'd walk around eating that sticky apple, getting it stuck in my hair and shirt, before finally finishing it off. My face and hands ended up covered in shiny red sugar. Boy were they good!
I haven't gotten one in many years because I'm a little scared that the candy coating will pull out my dental work. Luckily, this pie is the perfect replacement. Many years ago I tried it at a party and couldn't believe it! It was the best apple pie I had ever eaten. It tasted exactly like a candy apple, just without the stickiness.
I have to admit that I've never been a huge fan of traditional apple pie. It's good, but it's never been a dessert that I go out of my way for. This candy apple pie, however, is definitely on my list of favorites, and one that I make quite often.
It's unique, tasty, easy to make, and always a hit with everyone. Try it and you'll be amazed at how much it tastes like that candy apple you used to get at the fair.
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- 6 cups (6 to 8 medium) apples, sliced
- 2/3 cup walnuts, chopped (optional)
- 1/2 cup cinnamon imperial candies
- 1/3 cup plus 2 tablespoons sugar, keep the 2 tablespoons separate
- 1/3 cup flour
- 2 (9-inch) deep dish pie shells, keep frozen
Notes About the Ingredients
- My favorite apples to use in this pie are Cortland, Stayman and Granny Smiths.
- You can make your own pie shells for this recipe, but it is much easier to use the store-bought deep dish ones. They can be found in the freezer section. If you do make your own, they need to rolled out and frozen before used.
- Cinnamon candies are not always easy to find. I usually buy them in bulk when I come across them. They are available in the baking section of larger grocery stores, but in small quantities. They are known as "Red Hots", "Cinnamon Imperials" or "Cinnamon Hearts".
- The walnuts are optional, but add a nice texture to the pie.
- Place a baking sheet into the oven. Preheat the oven and baking sheet to 375°F.
- Peel and slice the apples and place in a large bowl.
- Add the nuts, cinnamon candies, 1/3 cup of sugar and the flour to the apples. Mix gently.
- Remove one pie crust from the freezer and fill with the apple mixture.
- In a small bowl, break up the other frozen pie shell into small pieces. Sprinkle with the remaining 2 tablespoons of sugar and mix gently.
- Cover the apples with the sugar coated pie crust.
- Place on preheated baking sheet and bake for 55 to 60 minutes, or until cinnamon candies melt and bubble through the top. Start checking around 50 minutes just to make sure it doesn't burn.
- Place on a cooling rack. Cool completely before serving.
Apples that are good for baking
One of the things that makes this pie so special is the color. The cinnamon candies melt and turn the apples and sauce into a lovely rich red color. The color and taste remind me a little bit of the spiced apples I used to make with my Aunt.
Paired with a cup of coffee or tea, this pie goes well with a scoop of vanilla ice cream or a dollop of whipped cream. It is the perfect addition to a Thanksgiving or Christmas dessert table.
Candy apple pie is one of those unique pies that people never seem to forget, and always seem to request.
|Serving size: 1 slice|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Carbohydrates 52 g||17%|
|Fiber 6 g||24%|
|Protein 3 g||6%|
|Sodium 30 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
History of the Candy Apple
The original candy apple was invented in 1908 by candy maker William Kolb. He was experimenting with a hard cinnamon candy for the upcoming Christmas season. He dipped apples in the mixture and put them on display. They were a hit then, and they still are today.
© 2013 Claudia Mitchell