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Old-Fashioned Cinnamon Candy Apple Pie

There’s a particular warmth that emanates from an oven baking an apple pie, a scent that instantly transports me back to crisp autumn afternoons at my Great Aunt Lola’s house. She had a knack for coaxing the most extraordinary flavors from simple ingredients, and her cinnamon candy apple pie was legendary. The slight warmth from the dissolved Red Hots, the tender, spiced apples, and that perfectly flaky crust – it was pure magic. While I can never quite replicate the inimitable charm of her cooking, this recipe comes as close as I can get, a comforting echo of those cherished childhood memories.

Recipe Overview

Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 6-8
Yield: 1 pie
Dietary Type: Traditional

Ingredients

For the Pastry

2 cups all-purpose flour
1 teaspoon salt
2⁄3 cup lard (Oscar Mayer brand is noted as a good option, if available)
4-5 tablespoons ice water

For the Filling

1 cup sugar
1⁄4 cup all-purpose flour
1⁄2 teaspoon nutmeg
1⁄2 teaspoon cinnamon
1 dash salt
6 cups thinly sliced, peeled tart apples (Granny Smith apples are a classic choice)
1-2 tablespoons butter
2 tablespoons red-hot cinnamon candies

For Finishing

Milk, for brushing
Sugar, for sprinkling

Equipment Needed

To bring this delightful pie to life, you’ll need a few essential kitchen tools: a large mixing bowl for the filling, a medium bowl for the pastry, a rolling pin, an 8 or 9-inch pie pan, a measuring cup and spoons, a pastry blender or your fingertips for cutting in the lard, a sharp knife for slicing apples, and your trusty oven. A cooling rack is also essential for allowing the pie to set properly after baking.

Instructions

Let’s embark on the journey of creating this nostalgic pie, step by step.

Begin by preparing the pastry. In a medium bowl, whisk together the 2 cups of flour and 1 teaspoon of salt.
Cut in the 2⁄3 cup of lard using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of lard remaining. This is key for a flaky crust.
Gradually add 4 to 5 tablespoons of ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
Divide the dough in half. Form each half into a disc, wrap them in plastic wrap, and chill for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out and contributing to a tender crust.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
While the dough is chilling, prepare the filling. In a large mixing bowl, stir together the 1 cup of sugar, 1⁄4 cup of flour, 1⁄2 teaspoon of nutmeg, 1⁄2 teaspoon of cinnamon, and 1 dash of salt.
Add the 6 cups of thinly sliced, peeled tart apples to the sugar mixture. Fold them in well, ensuring each apple slice is thoroughly coated with the spiced sugar.
Once the dough has chilled sufficiently, take one disc of dough. On a lightly floured surface, roll out half of the dough into a circle large enough to line your 8 or 9-inch pie pan. Carefully transfer the dough to the pie pan and gently press it into the bottom and up the sides. Trim any excess dough.
Pour the apple filling into the pastry-lined pan.
Dot the top of the filling with 1-2 tablespoons of butter.
Sprinkle the top of the filling with the 2 tablespoons of red-hot cinnamon candies. These will melt and create a lovely spiced glaze.
Roll out the second disc of dough for the top crust. Place it over the filling. Seal the edges by crimping them together.
Cut slits in the top crust to allow steam to escape during baking. This prevents the crust from becoming soggy.
Brush the top crust with a little milk.
Sprinkle a little sugar over the milk-brushed crust for a touch of sparkle and sweetness.
Bake for about 1 hour at 350 degrees Fahrenheit (175 degrees Celsius). You’ll know the pie is ready when the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, you can loosely tent it with foil.

Expert Tips & Tricks

For an extra flaky crust, ensure your lard and ice water are very cold. The contrast in temperature when the lard hits the hot oven helps create steam pockets, leading to that desirable flakiness. When slicing your apples, aim for uniform thickness; this ensures they cook evenly. If you find tart apples too sharp, you can use a mix of tart and sweet varieties. For a truly traditional touch, consider using a pastry blender with a wooden handle for that authentic feel. Don’t be afraid to experiment with the amount of red-hot candies; if you love that spicy kick, add a touch more!

Serving & Storage Suggestions

This old-fashioned cinnamon candy apple pie is best served warm, allowing the flavors and aromas to fully bloom. A scoop of vanilla ice cream or a dollop of freshly whipped cream makes for a classic accompaniment. Leftovers can be stored at room temperature for up to two days, or in the refrigerator for up to four days. To reheat, gently warm slices in a moderate oven or microwave until just heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	588.7 kcal
Calories from Fat		229
Total Fat	25.5 g	39%
Saturated Fat	10.3 g	51%
Cholesterol	26.7 mg	8%
Sodium	429.5 mg	17%
Total Carbohydrate	86.6 g	28%
Dietary Fiber	4.4 g	17%
Sugars	46.5 g	185%
Protein	5.2 g	10%

Variations & Substitutions

While this recipe is a faithful rendition of a classic, you can certainly put your own spin on it. For a dairy-free version, use vegetable shortening in place of lard for the crust and omit the butter dotting the filling. If you’re looking for a gluten-free option, a good quality gluten-free pie crust mix can be used. For an extra layer of flavor, consider adding a pinch of ground cloves or allspice to the apple filling.

FAQs

Q: What kind of apples are best for this pie?
A: Tart apples like Granny Smith are ideal because they hold their shape well during baking and provide a pleasant contrast to the sweetness of the filling.

Q: My crust is turning too brown before the filling is cooked. What can I do?
A: Loosely tent the pie with aluminum foil during the last 20-30 minutes of baking to shield the crust from excessive heat.

Q: Can I make the pie dough ahead of time?
A: Yes, the pie dough can be made up to 2 days in advance and stored in the refrigerator, or frozen for up to 3 months.

Q: How do I know when the red-hot candies have melted sufficiently?
A: The pie is ready when the filling is bubbling and the crust is golden brown. The candies will have melted and infused the apples with their spicy flavor.

Q: Is it okay to use butter instead of lard for the crust?
A: While lard is traditional for its flakiness, you can substitute it with cold butter or shortening. However, lard generally produces the most tender and flaky crust.

This Old-Fashioned Cinnamon Candy Apple Pie is more than just a dessert; it’s a testament to the enduring power of comfort food and cherished family traditions. I encourage you to gather your ingredients, perhaps play some old tunes, and let the aroma of this pie fill your home. Share a slice with loved ones, and savor the sweet, spicy, and wonderfully nostalgic experience.

Old-Fashioned Cinnamon Candy Apple Pie Recipe