Bright and cheery, this easy recipe takes apples to a new level of yummy!
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❤️ Why you'll love it
- An irresistibly sweet, cinnamon-spicy apple pie filling.
- The beautiful lattice top lets the enticing red apples peek through—after all, we eat with our eyes, first!
- Tastes just like the old-fashioned candy apples from childhood, but stuffed into a delicious, golden-brown crust.
There are few things better than homemade pie, except for maybe homemade pie with Red Hot candy apple filling. Paired with an ultra-buttery, flaky crust and spiked (optionally) with Fireball Whiskey, this cinnamon candy apple pie is tasty beyond belief—you just have to try it!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- In a large saucepan, boil the cinnamon candy, apple juice, Fireball, and sugar.
- Mix flour, cinnamon, and lemon juice into the liquid.
- Fill the bottom crust of the pie with apple slices and cinnamon syrup.
- Form the top crust into a lattice pattern and bake until golden brown.
🥫 Storage
Cinnamon candy apple pie leftovers can be stored at room temperature for two days. Be sure to seal the pie dish with plastic wrap, or transfer leftovers to an airtight container.
Fruit pies (portions or whole) freeze really well. Wrap the cooked and cooled pie in at least two layers of plastic wrap and store in the freezer for three to four months.
To reheat leftovers, let them thaw in the refrigerator first if frozen. Then, you can let the pie come to room temperature or microwave individual slices until warmed through.
📖 Variations
Though the pie is perfect as written, there are a few ways to spice up this easy cinnamon apple pie recipe if you feel like being extra creative.
- For a sweet, crunchy layer, brush your lattice crust with a bit of egg wash and sprinkle some brown sugar over the top of the pie towards the end of the baking time.
- Instead of making a lattice crust, you can simply add the second sheet of pie dough to the top of your pie. Just be sure to cut two or three small vents to let the steam escape!
- Some people like to add oats or walnuts to the apple mixture for added texture. I don't think they are necessary, by any means, but if you are nuts about nuts, you'll love the addition!
- For a flaky, homemade pie crust, use my pie dough recipe. To save time, you can buy an unbaked pie crust from the store.
💭 Things to know
Expert Tip: Instead of a whisk, use a spoon or spatula to stir the candies when they're melting. Otherwise, the syrup becomes too sticky and makes clean-up a (literal) mess!
- The best apples for apple pie are a mixture of tangy and sweet. Try a mixture of McIntosh, Granny Smith, Honey Crisp, and Autumn Glory.
- Use a clear pie dish to be able to check your bottom pie crust for doneness. Very carefully peek at the underside of the pie plate, and if you see wet-looking spots, keep baking! Nobody likes a soggy bottom!
- If the visual cues don't work, listen to your pie to check for doneness! A cooked apple pie sounds thick and bubbly.
- Don't let your apples simmer for too long, or they'll be mush after baking. Just give them enough time to release some of the juices and pick up the glorious Red Hot flavor.
- If your rolling pin is sticking to your pie crust, give it a little sprinkle of flour. If it still sticks, put the crust in the fridge for a few minutes to chill.
👩🍳 FAQs
They are similar, except for cinnamon candy apple pie uses Red Hot candies and a splash of Fireball Whiskey. The addition creates a delicious cinnamon-spiced syrup into which the apples nestle cozily.
I use a special pastry wheel/cutter to crimp to edges of the strips of dough. However, if you don't have one, you can cut the pie dough with a pizza cutter, sharp knife, or kitchen shears.
Yes, you can! Assemble the pie as directed and wrap it tightly in plastic wrap. Then, place the wrapped pie into a freezer bag and store it for up to three months.
When it comes time to bake, unwrap it and put it straight into the oven from the freezer (don't let it thaw.) Bake at 450 degrees F for 15 minutes. Then, reduce the oven temperature and bake as directed in this recipe.
📚 Related recipes
- A traditional Dutch Apple Pie baked with crunchy sweet streusel and oven-tender apples—this one tastes like home!
- With drool-worthy smoky bacon streusel, this Bourbon Apple Tart recipe combines the best flavors of fall! YUM!
- This crimson beauty is bursting full of sweet strawberries and tangy rhubarb—an easier take on everyone's favorite Strawberry Rhubarb Pie.
🍽️ Serve with...
📞 The last word
Red Hots candy apple pie tastes just like an old-fashioned candy apple! Spicy, sweet, cinnamon syrup bathes tangy Granny Smith apples to create an unforgettable dessert everyone loves. Buttery lattice crust lets the vibrant color shine through.
I love making this "all American" apple pie for summer parties because the color is just so gorgeous!
A warm slice of this better-than classic apple pie with a scoop of my cinnamon gelato oozing down the sides? Heaven, I tell ya... heaven.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Candy Apple Pie
Print Pin Recipe SaveEquipment Needed
Ingredients
- Dough for 1 double crust pie
- 8 apples, (a mixture of different types gives the best flavor - use at least part Granny Smith)
- ⅓ cup Red Hots Candy, or Cinnamon Imperials
- ½ cup apple juice
- 1 tablespoon FireBall Whiskey, optional
- ¾ cups sugar
- 1 teaspoon cinnamon
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon juice
- 1 tablespoon butter
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Instructions
- Preheat oven to 350ºF.
- Peel, core, and slice apples - set aside.
- In a large saucepan, combine cinnamon candies, apple juice, Fireball, and sugar.
- Heat over medium heat, stirring constantly until the cinnamon candies dissolve completely.
- Add the sliced apples to the pan and simmer over medium-low heat for about 10 minutes, or until the apples just start to soften.
- Strain the apples, reserving the liquid.
- Allow to cool to room temperature.
- Whisk the flour, cinnamon, and lemon juice into ½ cup of the liquid.
- Heat, stirring constantly, until slightly thickened.
- Place a rolled out pie crust in the bottom of the pie pan.
- Fill with the apples.
- Pour the thickened liquid over the top.
- Dot with butter.
- Add the top crust and seal the edges.
- If not using a lattice crust cut vents in the top.
- Bake at 350F for 50 minutes, or until apples are tender and juices are thick and bubbly.
- Remove from the oven and cool.
Notes
- Instead of a whisk, use a spoon or spatula to stir the candies when they're melting. Otherwise, the syrup becomes too sticky and makes clean-up a (literal) mess!
- The best apples for apple pie are a mixture of tangy and sweet. Try a mixture of McIntosh, Granny Smith, Honey Crisp, and Autumn Glory.
- Use a clear pie dish to be able to check your bottom pie crust for doneness. Very carefully peek at the underside of the pie plate, and if you see wet-looking spots, keep baking! Nobody likes a soggy bottom!
- If the visual cues don't work, listen to your pie to check for doneness! A cooked apple pie sounds thick and bubbly.
- Don't let your apples simmer for too long, or they'll be mush after baking. Just give them enough time to release some of the juices and pick up the glorious Red Hot flavor.
- If your rolling pin is sticking to your pie crust, give it a little sprinkle of flour. If it still sticks, put the crust in the fridge for a few minutes to chill.
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published August 9, 2015 Last updated June 17, 2022 for better readability and improved images.
Christine Sturtz
I have already canned Hot Cinnamon candy apple butter. The only thing I didn't use in the canning of it was the four & lemon. So if I want to use my pre-made cinnamon apple butter. How much do I use of that? And would I use the lemon & flour to my already made mixture?
Marye
I honestly have no idea, sorry.
Sandra
The recipe calls for 1 teaspoon cinnamon but there are no directions for it. When do I add the cinnamon?
Sandra
Found it. Smells delicious in the oven right now!
Marye Audet
I'll double check the instructions!
Carol Judy
In the recipe it doesn't say when to add cinnamon! I totally forgot to add it! Hope it comes out ok!
Marye Audet
Ooops! It goes in with the flour - I'm sure it will be fine.
Sara
What a fun idea, a creative twist on a classic recipe! i love the bright red color and I'm sure the red hots add so much flavor.
Kacey @ The Cookie Writer
Okay, this is genius! I wonder what my dad would think of it! I am so excited to try this!
Michelle @ The Complete Savorist
I, too, love Halloween and come from a time when it was much safer to go trick or treating. I can't even imagine letting my daughter go off for hours and hours like I used to.
Pure genius on your part with this pie, great idea to take that candied apple and make it a pie. Oh and fireball is not optional.
Alice
this is certainly intriguing and I think it fits your blog so perfectly!
heather @french press
oh how I miss candy apples - they were a childhood favorite of mine
I never would have thought to add red hots to apple pie - that is just genius!!
Katie @ Recipe for Perfection
I very much agree that things can taste better in memory! It's a lovely memory, though, and inspired a beautifully colored pie.
allie @ Through Her Looking Glass
Dear Marye, I loved your halloween memories. And I love this beautiful pie. Is that sparkling sugar I see on the lattice work?I couldn't quite tell. I've still never made a lattice pie. Maybe my first will be this one.