If you like red hot apples, you are going to love this candy apple pie. It has the bright color and big cinnamon flavor you know and love, but in pie form!

Slice of red hot apple pie with double crust and a scoop of ice cream on top.

This dessert combines two of our favorite old-fashioned apple recipes. It is part classic apple pie and part red hot apples.

It is hard to beat a good apple pie. This red hot apple pie takes the classic and makes it even more fun.

It gets its red hue and cinnamon flavor from Red Hots candies. The combination is fun and stunning.

Enjoy a slice on its own, or top it with a scoop of vanilla ice cream to take it to the next level. If you are a real cinnamon lover, you could even top with some cinnamon ice cream to make your taste buds explode!

Carlee’s Tips and Tricks

Don’t simmer your apples for too long, or they’ll get mushy. Just cook them long enough to release some of the juices and soak up some color and flavor.

We love it the way it is written, but feel free to make it your own. For instance, use a lattice crust on top if you want to let some of the red apple filling peek through.

Saucepan with sugar and red hots next to a bowl of thinly sliced peeled apples.

Sliced apples cooked in the red hot, water, and sugar syrup mixture.

You can also finish off the top crust with an egg wash and a sprinkle of coarse sugar for a little bit of crunch.

If you like nuts in your apple pie, add some chopped walnuts.

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You could even add a crumb topping like dutch apple pie instead of topping the pie with a second crust.

Saucepan of thickened red hot and sugar syrup next to a pie plate with the bottom crust and the partially cooked apple slices.

Thickened syrup poured over the apples in the pie crust, ready for the top crust.

If you have a clear pie dish, you can check your bottom pie crust for doneness. Carefully take peek at the underside of the pie plate. If you see wet-looking spots, keep baking.

I like using Jonathan or Jonagold apples for pie. You can use your favorite pie apple or check out my collection of apple recipes for more good varieties to bake with.

Lifting a sliced of red hot cinnamon apple pie out of the pie plate showing red apple filling.

Slice of red hot apple pie on plate with remaining pie in the background.

This is great with homemade pie crust like my great-grandma’s famous lard pie crust or MiMi’s extra flaky pie crust. You can also buy pie crust from the grocery store, they are pretty good too!

The pie cuts best when it has had time to cool completely or even slightly chilled. That allows the juices to thicken fully.

You can always warm your slice of pie in the microwave for a few seconds if you prefer warm apple pie.

Bite of red hot apple pie with some vanilla ice cream on fork next to the rest of the slice of pie, ready to eat.

Storage

Cover any leftover pie and store on the counter at room temperature for up to a few days. You can also freeze the pie whole or in slices.

Slice of red hot candy apple with with red apple filling on plate with remaining pie in the background.

4.80 from 5 ratings

Red Hot Candy Apple Pie

Author: Carlee

Servings: Servings

If you love red hot apples, you are going to love this candy apple pie! It has a pretty color and big cinnamon flavor from the candies. It is the perfect way to take your apple pie to the next level.

Prep: 15

Cook: 1 20

Cooling Time 1

Total: 2 35

Ingredients

Makes: 9inch round

Instructions

Preheat oven to 400℉
Combine the ½ cup water, ½ cup Red Hots candy or Cinnamon Imerials, and ¾ cup granulated sugar in a large saucepan. Cook over medium heat, stirring frequently, until the candies and sugar dissolve.
Add 8 cups apple slices to the pan. It won't seem like enough liquid at first, but continue to cook and stir them until the mixture comes back to a boil. Drop heat to medium-low and simmer for about 5 minutes.
Spoon the apples out of the pan and into a small bowl. Leave as much liquid in the saucepan as you can.
Pour 1½ cups of the cooking liquid into a small bowl and refrigerate for at least 10 minutes to cool. Discard any remaining liquid.
Return the cooled cooking liquid to the saucepan. Whisk in the 3 Tablespoons all-purpose flour and 1 teaspoon lemon juice. Cook the mixture over medium heat, stirring constantly. Bring to a full rolling boil for two minutes. The mixture should be thick enough to coat the back of a spoon.
When the mixture is thickened, remove the pan from the heat. Stir in 1 Tablespoon butter until melted.
Put a rolled out pie crust in the bottom of a 9-inch pie pan. Fill with the apples and the thickened liquid. Add the top crust and seal the edges. Cut vent holes in the top of the pie.
Place pie on a larger baking pan to catch any drips, then place in the oven. Bake for 40-45 minutes, or until the crust is golden and the juices are thick and bubbly. Watch the crust and cover the edges if needed.
Remove from the oven and cool completely before cutting.