8apples(a mixture of different types gives the best flavor - use at least part Granny Smith)
⅓cupRed Hots Candyor Cinnamon Imperials
½cupapple juice
1tablespoonFireBall Whiskeyoptional
¾cupssugar
1teaspooncinnamon
1tablespoonall-purpose flour
1teaspoonlemon juice
1tablespoonbutter
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
Storage:Leftovers can be wrapped in plastic wrap or placed in an airtight container and stored at room temperature for two days. 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.Expert Tips:
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.