Cinnamon-Apple Pie

Preheat oven to 375F. In pot, whisk together 1 1/3 cups water and cornstarch until blended. Stir in sugar, Red Hots, cinnamon and salt. Over medium-high heat, bring mixture to boil; cook until sugar and Red Hots have dissolved, 1-2 minutes. On lightly floured surface, starting from center, roll out 1 disk Carla's Flaky Butter Crust dough, then rotate disk a quarter turn and roll again. Keep rolling and turning to form a 12" round, lightly flouring surface and top of dough. You want just enough flour to keep dough from sticking. Fit dough round into 9" pie pan. Fold edge under to form high standing rim; flute. Line pie shell with foil; fill with rice or dried beans. Bake 12-15 minutes or until edge is just set. Remove foil and rice . Roll out remaining dough disk to 1/8" thickness; cut out 10 (1" wide) strips. If desired, from remaining dough, using 2" apple-shaped cookie cutter, cut out 3 shapes; freeze apple shapes 20 minutes. Meanwhile, tightly shingle apples in pie shell. The apples should look like they are almost standing up. Pour cinnamon syrup over apples. Lightly brush crust edge with water. Arrange dough strips in lattice pattern over pie. Gently press ends onto crust edge to seal, trimming if necessary. Lightly beat egg with 1 tbs. water; brush some over crust. If using apple cutouts, arrange on center of pie; brush with some egg mixture. If desired, tint remaining mixture red with tiny amount of food coloring; reserve. Line rimmed baking sheet with foil. Place pie on baking sheet. Bake 1 hour, 30 minutes or until apples are tender and juice are bubbly. Brush apple cut-outs with reserved red egg mixture. Bake 2 minutes or until set. Coll on rack. If desired, for leaves, cut gumdrop into slivers; place on cooled pie just before serving.