We spent Christmas Eve baking apple pie–and not just any apple pie: the best apple pie, ever. My sweet sister showed me her super-easy recipe with a sudden last-minute addition: Red Hots. We all gathered for a family dinner, celebrating my grandpa’s speedy recovery from heart surgery Tuesday. He was joking, laughing, and moving around better than we’ve seen him in years.
The pie closed a great dinner, the perfect ending to a wild week. We’ll always remember this as our “Crazy Christmas” with Christmas morning bringing even more surprises. As Christmas Day draws to a close, we’re currently waiting at a hospital again. My sister may deliver within the next few hours, and we’ll wait to see if little Baby Amelia joins us tonight. Words of carols come to mind, lyrics that may bring new meaning: silent night, all is calm, all is bright.
So, enjoy our new family recipe, a baked wonder that marks a Christmas we’ll never forget:
Red Hot Christmas Apple Pie
5 to 6 Granny Smith apples
2 tsp lemon juice
1 tsp vanilla
1/4 tsp cinnamon + 1/4 tsp cinnamon reserved
3/4 cup sugar + 2 tbsp sugar reserved
3 tbsp corn starch
1 egg white
2 pie crusts
Preheat oven to 400° F. Peel and core apples; slice. Combine lemon, vanilla, apples; coat.
Combine cornstarch, 3/4 cup sugar, 1/4 tsp cinnamon to mix. Pour over apples.
Prepare first pie crust in greased baking pie pan. Spoon apple mixture onto bottom crust. Sprinkle about two handfuls of Red Hots on top.
With second pie crust, dice into one inch squares; toss with remaining 1/4 tsp cinnamon and 2 tbsp sugar. Sprinkle pie crust mixture over apples to make the top of the pie. Baste pie crust and pie topping with egg white.
Microwave (yes, microwave) for 8 minutes. Remove and bake in the oven for 18-22 minutes.