Cinnamon Red Hot Apple Pie - cooking recipe

Ingredients

pastry for double-crust pie
1 tablespoon lemon juice
1 tablespoon cinnamon red-hot candies
1/3 cup honey
1 teaspoon ground cinnamon
4 granny smith apples, peeled and thinly sliced
1 tablespoon butter
2 teaspoons milk

Preparation

Preheat oven to 450 degrees. Roll out half of pie crust pastry and place into a 9-inch pie plate, trimming edges even with pie plate.
In small saucepan over low heat, heat lemon juice and cinnamon candies until candies melt. Remove saucepan from heat and stir in honey and cinnamon. Arrange apples in crust and pour the honey mixture over apples; dot with butter.
Roll out remaining dough. Moisten edges of bottom crust with a little water, then lift top crust onto filled pie plate. Trim pastry edge, leaving a 1-1/2 inch overhang. Fold top edge under bottom crust; flute edge as desired. Cut slits or design in top crust to allow steam to escape while baking. Brush top crust with milk.
Turn oven down to 350 degrees and bake for 1 hour or until crust is golden brown. Cool and serve.