Saturday, February 23, 2013

Red Hot Apple Pie!

By Ellery Adams

I know I already posted a recipe this month, but I've got pie on the brain. You see, I've been getting ready for the launch of Peach Pies and Alibis: A Charmed Pie Shoppe Mystery on March 5 and I've been staring at the cover on postcards and bookmarks and it has my sweet tooth on overdrive. I'm doing all kinds of mailings and guest blogs in hopes of getting word of the book out into the world and that sort of busy work can make a girl hungry.

Recently, I did some research on unusual ingredient people have used when making apple pies. I've read recipes and reviews on apple pepper pie, apple pie with a black pepper cheddar crust, fried apple pie, salted caramel apple pie, apple and bacon pie, etcetera. Well, none of them grabbed me until I stumbled across a comment on a blog post in which a woman said she'd used cinnamon red hot candies to make a tasty apple pie.

I love cinnamon so I had to try to create a pie like hers. The result was a what will now be my all-time favorite apple pie and I was so excited that I had to share it with you! In the meantime, you can read about Peach Pies and Alibis and maybe even pre-order a copy!

Charmed Red Hot Apple Pie


Recipe for Charmed piecrust
1 Tablespoon lemon juice
¼ cup cinnamon red-hot candies
1/3 cup honey
1 teaspoon ground cinnamon
4 large Granny Smith apples, peeled and chopped
1 Tablespoon cold butter, cut into pieces
Charmed Egg Wash (1 egg beaten with 1 Tablespoon half and half)
Cinnamon sugar (½ cup sugar and 1 tablespoon cinnamon)

1.     Preheat oven to 350. Place half of the rolled out piecrust dough into pie plate. Trim pastry edges with knife or kitchen shears.
2.     In small saucepan, cook lemon juice and cinnamon red-hots over low heat until candies melt, approximately 10 minutes. Remove pan from heat and stir in ground cinnamon and honey.
3.     Arrange apples in bottom crust and pour red-hot mixture over the apples. Dot with pieces of butter.
4.     Cut decorative shapes in remainder of piecrust dough with small cookie cutters (Ella Mae prefers hearts). Moisten edges of bottom crust with water and then lift top crust over filling. Trim any extra dough with knife or kitchen shears and then flute edges or press together using the tines of a fork. Brush with Charmed Egg Wash and sprinkle with cinnamon sugar.
5.     Bake for fifteen minutes. Then cover edge of crust with pie shield or aluminum foil and bake for another 45 minutes or until crust is golden brown. Cool and serve with vanilla ice cream if desired. 

      Peach Pies and Alibis: A Charmed Pie Shoppe Mystery (#2)

ISBN - 0425251993
Price - $7.99
Available at your local bookstore or Amazon.comIndiebound.comBarnes & Noble
Ellery Adams serves up a mystery that’s a real peach...
Ella Mae LeFaye’s Charmed Pie Shoppe is wildly popular in Havenwood, Georgia—which is not surprising since Ella Mae can lace her baked goods with enchantments. The shop’s extraordinary success seems destined to continue when Ella Mae meets an engaged couple who hire her to handle the dessert buffet at their wedding.

But Ella Mae has a lot on her plate. She is also searching for the origin of her magical powers—and hoping to determine if the spark of attraction she feels for the handsome Hugh Dylan is authentic or just her new abilities gone awry.

Then Ella Mae discovers a high-standing member of the community dead, and a wedding guest becomes seriously ill at the event she’s catering. Now she’ll have to use all her sleuthing skills and culinary talents to prove her pies don’t contain a killer ingredient . . .

Post a Comment