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by Mary Engelbreit

As a kindergarten teacher, I focused each September on a study of apples and culminated with this sweet recipe.  My students would even take turns peeling apples with an old-fashioned crank peeler.
Paula Kerr
Sherwood, Arkansas
Makes 6 servings


    • 1/2 cup plus 2 tablespoons sugar
    • Ground cinnamon for sprinkling
    • 1 prepared piecrust
    • 10 to 15 medium Granny Smith apples
    • 1 cup red-hot candies
    • 1/2 cup water


Sprinkle the 2 tablespoons of sugar and a dusting of cinnamon on top of the piecrust.
Bake at 375°F until golden, 15 to 20 minutes.

Let cool, then break into pieces into 6 dessert dishes.

Peel, core, and slice the apples and place in a 5-quart slow cooker.

Pour the red-hots, water, and remaining sugar on top.

Cover and cook on low for 5 to 7 hours, stirring occasionally.

When the apples have completely cooked down, mash them into a slightly chunky applesauce.

Spoon the mixture on top of the piecrust pieces.

Garnish with a dash of cinnamon and serve warm.


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