In a large bowl, combine apples, red hots, tapioca, cinnamon, nutmeg and salt. Stir well.
Pour into a prepared, uncooked pie shell. If you are doing a traditional pie shell top (rather than a crumb topping), then slice a couple tablespoons of butter and spread out on top of the pie filling. Set aside.
Either add a pastry crust on top of the filling, or prepare a crumb topping by combing butter, brown sugar and flour. Cut (with a fork or pastry cutter) until the mixture is crumbly and then pour on top of the pie.
Cover the edges of your crust with either pie shields or foil. Remove the shield the last 10 minutes of baking. You can also lay a piece of foil on top of the crust to prevent burning; remove halfway through baking.
Bake at 425 for 40-50 minutes, until the crust is a nice golden brown.
Let it cool before cutting. You can either serve cool or warm. Add ice cream on top if desired!
