Pie Filling:

Preheat oven to 400 degrees

8 peeled and sliced (1/4 inch) granny smith apples

½ cup Red Hot candies

½ cup sugar

½ tsp ground nutmeg

1/3 cup flour

Peel and slice apples and place in mixture or 4 cups water and 4 tbl lemon juice (to keep apples from turning brown).

In food processor combine red hots and sugar and process till there are no large pieces of candy remaining.

Drain apples, place in large bowl, take candy and sugar mixture and using a strainer gently toss with apples, reserving the pieces in the strainer for later. Next sprinkle ½ tsp ground nutmeg with 1/3 cup of flour with apples and sugar.

Remove pie crust from refrigerator and divide in half. Roll out dough between two sheets of plastic wrap and roll into round that will fit pie pan. Place in pie pan, cut off extra (leaving approximately 1/4 # on sides).

Fill pie pan with crust with apple mixture, pile high being careful to keep apples off edge of crust.

Roll out remaining pie crust same as first. Cover pie with second crust and cinch edges, cut off any extra after cinching. Cut vent holes in top, use 1 beaten egg to coat pie and edges. Take remaining candies (from strainer) and sprinkle on edges or use to decorate however you prefer. Bake at 400 for 50 minutes. Enjoy!