Tart apples and cherries with red hots that transforms the filling into a very pretty pink and zippy pie, baked in a super flaky crust. Oh My Gosh...you're going to love it.
Course: Dessert
Cuisine: American
Servings: 8
Author: Portlandia Pie Lady
Ingredients
Apple Cherry Bomb Filling
4cups sliced tart apples (about 4 to 5)
1cup sliced/halved tart cherries (about 25 to 30)
1tablespoon lemon juice
1/3cupRed Hots candies
1/8teaspooncayenne pepper
3/4cup sugar
3tablespoonsClearjel or tapioca starch
Grandma's Pie Crust (makes one 9-inch double crust)
2cupsflour
1 teaspoon salt
2Tablespoonssugar
1/8 teaspoonbaking powder
1cupbutter (or shortening)
1/2cup scant, cold water
1eggfor egg wash on crust
Instructions
Preheat Oven to 350 F.
Pie Crust
With a large fork, cut in all dry ingredients until crumbly.
Add water all at once and mix just until forms a ball (do not kneed or over mix).
Divide dough in half (this will be rather soft). Roll out one half on heavily floured counter top about 1 to 1-1/2 inches wider than pie plate, roll up on to rolling pin and unroll into pie plate (dough is too soft to pick up by hand). Repeat for the top crust.
Filling
Stir the sugar and Clearjel/Tapioca starch together in a large bowl.
Peel, core, and slice apples & pit and halve the cherries, stirring them into the sugar/starch mixture to keep fruit from oxidizing.
Place red hots in a blender and pulse 2 to 3 times just enough to roughly break them up.
Stir the red hots, cayenne pepper and lemon juice into the apples and cherries.
Place filling into prepared bottom crust, brush edges with egg wash, and place on top crust, crimp, seal, and cut vents.
Brush the top crust with egg wash, crush a few extra red hots and sprinkle on top.