Preparation:
In a large saucepan, combine 1 1/2 cups apple juice, candies, food color, vanilla extract, and apples. Bring to a boil, then simmer just until the apples are tender, about 10 to 15 minutes, stirring frequently. Combine the remaining 1/4 cup apple juice and cornstarch. Stir into the apple mixture and continue to cook until thickened, about 2 minutes, then cook for another 2 to 3 minutes. Remove from heat; cool to room temperature. Spread the apple filling over the bottom of the pie crust. Chill for several hours or until the filling holds it's shape. Before serving, combine the whipped topping and cinnamon; top each slice with a dollop of the mixture.
NOTE: Granny Smith and Rome apple varieties work best with this recip |
