Recipe by Grant Melton
- Cook Time
- Prep Time
- 1 cup heavy cream
- 1/4 cup cinnamon candies (such as Hot Tamales or Red Hots), chopped
- 1/2 cup confectioners’ sugar
- 1 stick unsalted butter, cut into small pieces
- 1 1/4 cups flour
- 1 tbsp. sugar
- 1 tsp. salt
- 3 tbsp. ice water
- 1 tbsp. apple cider vinegar
Filling and Assembly
- 1/2 cup soft caramel candies (such as Werther’s Original Soft Caramels or Brach’s; about 15)
- 1/4 cup heavy cream, plus more for brushing
- 1/4 tsp. salt
- 2 lbs. Granny Smith apples—peeled, cored and quartered
- 2 tbsp. cornstarch
- Flour, for dusting
- Sugar, for sprinkling
1. To make the cinnamon whipped cream, in a small bowl, mix the cream and candies; cover. Refrigerate until the candy flavor infuses into the cream, at least 2 hours or up to overnight. Strain the cream, discarding what’s left of the candies. Using an electric mixer on medium speed, beat the cream until soft peaks form, 1 to 2 minutes. Add the confectioners’ sugar and mix on low speed just to blend. Cover and refrigerate.
2. Meanwhile, for the pie crust, freeze the butter until very cold, about 15 minutes. In a food processor, mix the flour, sugar and salt. In a measuring cup, mix the ice water and vinegar. Add the cold butter to the food processor. Pulse in four 3-second bursts. With the machine running, stream in the vinegar mixture. Dump the dough out onto a sheet of plastic wrap. (The dough should be a crumbly, damp mixture with big pieces of butter throughout.) Shape the dough into a disk and wrap tightly in the plastic wrap. Refrigerate the dough until firm, about 1 hour.
3. Preheat the oven to 400°. To make the filling, in a small saucepan, cook the caramels, 1/4 cup cream and the salt over medium heat, stirring occasionally, until smooth, about 4 minutes. Cut each apple quarter lengthwise into four slices. In a large bowl, toss the apples and cornstarch. Pour the melted caramel mixture over the apple mixture and stir to coat. (The caramel may clump up, but that’s OK.)
4. On a lightly floured surface, roll out the dough to a 12-inch round. Transfer the dough to a parchment-lined baking sheet. Mound the caramel apples in the center of the dough, pushing any caramel clumps underneath the apple slices and leaving a 1 1/2-inch border around the edges. Fold the dough border over the apples. Using a pastry brush, brush the dough with cream and sprinkle with sugar. Bake until the crust is golden brown and the apple mixture is bubbly, 40 to 45 minutes. Transfer on the parchment to a wire rack. Let cool for 5 minutes. Run a thin knife around the edges of the pie to release it from any juices sticking to the paper; let cool. Cut into wedges; top with the cinnamon whipped cream.