Candy apple pie fascinates with its taste and rich color borne by the melting cinnamon candies transforming the apples and sauce into a rich red formation.
In simple terms, the making process can be described as bathing tangy apples in a brightly colored sauce of cinnamon candies and nestling them in a buttery crust and baking well until the components sync well.
When taken with a cup of coffee or tea, this pie tastes merrier as with a scoop of vanilla ice cream or whipped cream. Candy apple pie has been a staple during most occasions including Thanksgiving and Christmas.
Invented by Candymaker William Kolb the original candy apple is dated back to 1908. Kolb made the dessert popular with his innovation of experimenting with a hard cinnamon candy for the Christmas season. He eagerly displayed apples dipped in the mixture and they were a hit and the trend continues even today.
Caramel apple pie is another high demand apple dessert. This is an intensely flavored apple pie and noted for the unique ways caramel sauce is poured over the apples and the lattice crust.
Now let us execute the recipe of Candy apple pie where it is supposed to take 15 minutes for preparation and 55 minutes of cook time.
Ingredients for the candy apple pie
• 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
• 1/3 cup flour
• 2 (9-inch) deep-dish pie shells, keep frozen
The apples used in making this pie are Cortland, Stayman, and Granny Smiths. Store-bought pie shells are fine to use. In case they are made at home they need to roll out and frozen before using.
Cinnamon candies can be bought from the baking section of grocery stores. They also carry names like Red Hots, Cinnamon Imperials, or Cinnamon Hearts. The use of walnuts is optional but it gives the gain of nice texture to the pie.
Place a baking sheet into the oven. Preheat the oven and baking sheet to 375°F. Place the peeled and sliced apples 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 the remaining 2 tablespoons of sugar and mix gently. Cover the apples with the sugar-coated pie crust.
Place them on a preheated baking sheet and bake for 55 60 minutes, until the cinnamon candies start melting. Start checking after 40 minutes to make sure it does not burn. Place them on a cooling rack, cool it completely before serving.
For the pie shell, keep the ingredients mixed. Tear up the frozen shell and toss it in sugar and have the topping ready for the pie. Cover the filling with pie crumbles and take it to the oven. Now the Candy apple pie is ready for serving.