Actually, yes, there is.
That statement should actually read, “There’s nothing like Texas Rib Candy Apple Pie for dessert, is there?”.
Here’s how to make the best apple pie you and your family have EVER TASTED in your ENTIRE LIVES.
Ten Granny Smith apples, peeled and sliced thin
2/3 cup sugar (I use Splenda)
1 tablespoon lemon juice (use fresh-squeezed, not that bottled stuff)
1/2 cup Texas Pepper Jelly’s Apple Cinnamon Rib Candy
Little dash of cinnamon
5 tiny pats of butter
double-crust pie crust
What to do:
Pre-heat your oven to 425.
Mix together all of the ingredients except the butter and pie crust, and pour the mixture into the pie crust-covered pie pan. Dot with the butter: a pat at 12:00, 6:00, 9:00, 3:00, and right in the middle. No, this is not overly obsessive; it’s RIGHT. 🙂 Cover with the second crust and crimp the edges.
Cut a pretty pattern into the top. Be sure there’s a hole in the middle. If you’ve got a pie-bird, stick it into that middle hole. (keeps your pie filling from overflowing.)
Bake for 20 minutes at 425, then reduce heat to 325 and bake an additional half hour. When crust appears nicely browned, stick a knife into the pie to see if the apples are done. If not, let the pie bake at 325 for another 8 minutes, and keep checking until the apples are soft.
Let it cool enough so your kids won’t burn their tongues.
Slice and eat. It’s bloody awesome.