Candy Apple Pie

Candy Apple Pie ~ Zim on a Whim

Candy Apple Pie? Say what? This is a twist on the basic apple pie you know and love. Because sometimes your apple pie needs a little kick in the…pie hole.

Have I ever mentioned that I’m a recipe hoarder? I have tons of recipes clipped from magazines and printed from the internet in the hopes of trying them all. Most of these have been around for a couple decades (Gasp! Am I that old?), like one I had printed out from allrecipes for Candy Apple Pie. I was intrigued by the concept and for years wanted to make it, but never got around to it. Until now. Their recipe seemed okay, but I didn’t like how the apples got cooked on the stove and then just plopped into a pie shell without baking. I wanted a real apple pie, but one that tasted like a candy apple from the fair. (‘Cause really, how many of us can actually EAT those things??) So I used the basic apple pie recipe that I’m used to and tweaked it for this purpose.

{Full recipe at bottom of post}

Start by peeling, coring, and slicing 5 large Granny Smith apples (or other tart apple). You need a generous 6 cups. Make sure you get the big ones or you will need more apples. I love my “Apple Peeler Corer Slicer” that I got from Pampered Chef many years ago. It really makes the job easy. If you make a lot of apple pies, you need this!

Candy Apple Pie ~ Zim on a Whim

Place the sliced apples in a large bowl. Add the flour and sugar and mix well. (I just use my hands!) Then add the cinnamon imperials (or Red Hots) and the cinnamon oil. (The flavoring is optional but bumps up the cinnamon flavoring and I recommend it.) Mix again to make sure the candies are dispersed well throughout.

Candy Apple Pie ~ Zim on a Whim

This is the Lorann Cinnamon Oil flavoring I used. Just 6 drops will do it! The bottle is really tiny, but you only need a little bit. I got mine from Amazon, but I’ve also seen it at Hobby Lobby craft store.

Candy Apple Pie ~ Zim on a Whim

Place one of the prepared pie crusts into your pie plate and spread your apple filling evenly into the crust.

Candy Apple Pie ~ Zim on a Whim

With the other pie crust that goes on the top, I thought I’d make little heart cut-outs since Valentine’s Day is coming up. It will need some kind of venting for the air to escape if you don’t have a tiny cutter like mine. (Mine is from a set of heart cutters used for fondant.) Just make some slits in the top instead.

Candy Apple Pie ~ Zim on a Whim

Cover the apple filling with the other pie crust. Tuck the top crust edge under the bottom crust edge and crimp together to seal.

Candy Apple Pie ~ Zim on a Whim

Place on a baking sheet lined with foil to catch any leakage and bake in a preheated 375 degree F oven for an hour. (After about 40 minutes or so, the edges will be browned. You will probably need to cover those edges with foil so they don’t burn before the pie is done.)

When nice and golden brown, remove from oven and cool for 1-2 hours. Make sure it’s cool before serving or the filling will not be set up and it will just run all over.

Candy Apple Pie ~ Zim on a Whim

Also check out my Red Hot Love Fudge recipe for another Valentine’s Day treat!

Candy Apple Pie

Recipe adapted from and combined with my own apple pie recipe.


5 large Granny Smith apples, or enough tart apples to make 6 generous cups
2 prepared pie crusts (I use Pillsbury brand found in the refrigerator section of your grocery store, but homemade is even better!)
1/3 cup flour
1/3 cup sugar
1/2 cup cinnamon imperials (or Red Hots) – same as a 4 oz. jar
Optional but recommended: 6 drops LORANN Cinnamon Oil, and coarse decorating sugar for sprinkling on top


Preheat oven to 375 degrees F.

Peel, core, and slice apples to make a generous 6 cups. Place in large mixing bowl.
Add flour and sugar and mix. (I just use my hands.)
Sprinkle in cinnamon imperials and add 6 drops only of the cinnamon oil flavoring (if using).
Mix well so candies are dispersed throughout.
Place one pie crust on your pie plate. Smooth it out flat against pie plate and don’t worry about edges yet.
Fill the pie shell with the apple mixture and spread evenly.
Unroll the second pie crust and place it on top of the apples. (If desired, cut out heart shapes from a tiny cutter before placing on top.)
Tuck the top pie crust edges under the bottom pie crust edges and crimp together to seal. Press down the sealed edges on your pie plate.
If you didn’t cut out the heart shapes, make several slits in the top crust for the air to escape.
Place on foil lined cookie sheet and into a preheated oven.
After a few minutes in oven, you can sprinkle the coarse decorating sugar on top.
Bake for 60 minutes. (After about 40 minutes, check the edges and cover just the edges with foil if they are getting too brown.)
Remove from oven and cool for 1-2 hours before serving so filling is set.




Biscoff Cream Pie ~ Easy and Delicious!

Biscoff Cream Pie | Zim on a Whim

In the way Nutella took the country by storm, I believe Biscoff Spread is headed in the same direction. Have you heard of this delightful creation? It’s a creamy spread (like a peanut butter) but it’s made from Lotus’ Biscoff cookies! Europeans have been enjoying these cookies with their coffee for years, but I have only tasted them recently. They are nice and crisp with a bit of cinnamon. They taste like a graham crackers for adults! So you can only imagine how wonderful the spread is on bagels, toast, apples…you name it!

biscoff spread

I decided to create something with the Biscoff spread and I wanted to use a little of the cookies in this recipe as well. I felt like making a no-bake pie so of course it was easy! You’ll find you can whip this up in no time…just leave a couple hours aside so it sets up in the fridge…

Biscoff Cream Pie | Zim on a Whim

I’d like to thank Miki for her post on Chocolate Snack Cake with Biscoff Buttercream which brought me Biscoff Spread Awareness! I think we need a month for that…what do you think?

I’m ready to see what else I can come up with using this spread. My addiction has only just begun…

Biscoff Cream Pie | Zim on a Whim

Biscoff Cream Pie
by Zim on a Whim

1 chocolate (Oreo) pre-made pie crust
1 small package instant vanilla pudding (3-4 oz.)
1 cup milk
1/2 cup Biscoff spread, melted
8 oz. tub of Cool Whip topping, thawed
A handful of crushed Biscoff cookies for decoration (and a little crunch)

In a large bowl, add in the instant vanilla pudding and the milk.

Measure 1/2 cup of the Biscoff spread into a small microwaveable bowl and melt it in the microwave for 1 minute on medium power. Add the melted spread to the vanilla pudding and milk.

Using a hand mixer, mix the pudding, milk, and spread until well combined. Fold in the thawed Cool Whip with a spoon until well combined. (You can use the hand mixer again for this if you prefer, but do it quickly and don’t overmix.)

Pour into the pie crust.

Take a few of the Biscoff cookies and put them in a resealable bag. Using a rolling pin, crush up the cookies into crumbs. (This can also be done in a food processor but I didn’t want to have to clean mine.) Sprinkle the crushed cookies on top of the pie.

Chill for about 2 hours in the refrigerator, and then dive in!

I hope you enjoy this as much as we do!