Dried Apple Pie Recipes

RUSTIC APPLE PIE WITH DRIED CHERRIES

Steps:

• To prepare the crust, put the whole-wheat pastry flour, all-purpose flour, granulated sugar and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. In a small bowl combine the buttermilk and ice water. Add the buttermilk-water mixture and pulse 3 to 5 times more to combine. Pat the dough into a 4-inch round and wrap in plastic wrap. Place in the freezer for 10 minutes, or make ahead and refrigerate for up to 1 day.
• In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Core the apples and cut them into 1/4-inch slices. In a large bowl toss the apple slices with the lemon juice. Add the dried cherries then sprinkle in the cornstarch, brown sugar and cinnamon and toss until the apples are evenly coated. Set aside.
• On a lightly floured surface, roll the chilled dough into a large circle about 9 inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer it to the prepared baking sheet. If the dough breaks, patch it up with your fingers.
• Arrange the apple mixture in a mound in the center on the dough, leaving a 1 to 2-inch border. Fold the border over the filling. It will only cover the filling partially and does not need to be even.
• Bake the pie at 425 degrees F for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the pie in the oven all the while, and bake for another 40 minutes, until the apples are tender and the crust is golden brown.
• In a small bowl stir together the honey and boiling water to make a glaze. When the pie is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or at room temperature.

DRIED APPLE PIE

Steps:

• Heat juice or cider to a boil and pour over dried apples; let stand for 1 hour.
• Cook apples in juice for 10 to 15 minutes or till tender.
• Stir remaining ingredients together.
• Add to apples and mix well.
• Put prepared pie crust in a 9-inch pie pan.
• Pour prepared apple mixture into crust.
• Top with 2nd crust.
• Brush with milk and sprinkle with sugar.
• Bake at 400° for 50 minutes or till done.

DRIED APPLE PIE

Steps:

• Preheat oven to 350 degrees.
• Soak the dried apples in water overnight.
• Drain off the water and mix the apples with the sugar, cinnamon, and allspice.
• Line an 8-inch pan with one of the pie crusts and add the apple mixture.
• Dot with the butter and cover with the second crust.
• Slash the top of the pie for ventilation.
• Bake in the oven for about an hour, or until the crust turns golden brown.

APPLE AND DRIED FRUIT LATTICE PIE

Steps:

• Preheat the oven to 350 degrees F. Roll out 1 piece of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; chill until ready to use.
• Make the filling: Peel and chop the apples. Pulse the apples, raisins, and dried plums, figs and cherries in a food processor until chunky. Transfer to a large bowl and toss with the sugar, tapioca, orange liqueur, lemon zest, cinnamon, salt and allspice. Spoon into the crust and dot with the butter.
• Roll out the second piece of dough into a 12-inch round on a lightly floured surface. Cut into 1/2-inch-wide strips with a knife. Arrange half of the strips in parallel rows over the filling, about 1/2 inch apart. Working with 1 strip at a time, arrange the remaining strips perpendicular to the first ones, weaving the strips over and under, to form a lattice. Fold the overhanging dough under itself and crimp the edge with your fingers. Brush the lattice crust with the beaten egg.
• Put the pie on a rimmed baking sheet and transfer to the oven; bake until the crust is golden and the filling is bubbly, about 1 hour. (Cover the edge with foil if it is browning too quickly.) Transfer to a rack and let cool until set, about 3 hours.

FRIED APPLE PIES

Steps:

• Sift flour and salt together. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time and mix with fork. When the flour mixture is moistened, gather it into a ball, wrap it in plastic, and refrigerate for 30 minutes.
• Peel and dice the apples and place them in a saucepan. Combine the sugar and cinnamon; pour over the apples and toss to coat. Cook, covered, in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce. Allow to cool.
• Transfer the dough to a lightly floured work surface. Roll the dough out to 1/8 inch thick and cut rounds with a large cookie cutter (4 inches in diameter).
• In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold in half, and press edge with a fork to seal. Repeat with the remaining pastry and filling.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry the pies, a few at a time, 2 to 3 minutes on each side; cook until the crust is golden brown. Drain on paper towels.

DRIED-APPLE TART WITH CRISP CRUMBLE TOPPING

Steps:

• Make filling:
• In a heavy 5-quart kettle simmer filling ingredients with a pinch salt, covered, until apples are fully plumped, about 15 minutes. Uncover mixture and simmer, stirring occasionally, until thick and any excess liquid is evaporated or absorbed, about 1 hour. (Reduce heat as liquid is evaporated or absorbed and stir mixture frequently toward end of cooking to prevent scorching.) Discard cinnamon sticks. Filling may be made 2 days ahead and cooled before being chilled, covered.
• Make topping:
• Cut butter into 1/2-inch pieces. In a food processor pulse butter, flour, and granulated sugar until crumbly. Transfer topping to a bowl and chill, covered, until ready to use.
• Make pastry dough when filling and topping are done:
• Preheat oven to 375°F.
• Cut butter into 1/2-inch pieces. In cleaned food processor pulse together pastry dough ingredients and a pinch salt until mixture begins to gather together.
• Press dough evenly onto bottom and up side of an 11-inch tart pan with a removable fluted rim. Line shell with foil and bake in middle of oven until shell is set, about 12 minutes. Gently remove foil (if foil sticks to shell, leave foil on and bake about 2 minutes more) and bake shell until edge is golden, about 5 minutes (tart shell will not be completely cooked).
• Immediately spoon filling into shell and crumble topping evenly over filling. Bake tart in middle of oven 30 minutes, or until topping is golden. Cool tart in pan on a rack. Tart may be made 1 day ahead and kept, covered and chilled, in pan. Reheat tart, uncovered, if desired or bring to room temperature before serving. Remove side of pan.
• Serve tart with whipped cream or ice cream.

APPLE PIE WITH DRIED FRUIT

Steps:

• Remove the skin and core from four apples. Cut these apples into chunks, and place in food processor with the S-blade.
• Add apple pie spice, lemon juice and pineapple chunks. Process until smooth.
• Take the remaining apple and cut into small pieces to be placed on the bottom of the pie.
• Once mixture is smooth, pour over chopped apples into pie shell, and top, if desired, with crushed banana chips, raisins and papaya.

APPLE AND DRIED-CHERRY LATTICE PIE

Steps:

• Make filling:
• Peel, halve, and core apples and cut into 1/4-inch slices. In a large bowl toss apples with granulated sugar, dried cherries, dried cranberries, or raisins, lemon juice, cinnamon, and 2 tablespoons flour. In a small bowl mix together with fingertips brown sugar, butter, and remaining 2 tablespoons flour.
• Make pastry dough:
• In a large bowl stir together flour and salt. With a pastry blender or fingertips blend in shortening, blending until mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, tossing to incorporate until mixture forms a dough. On a work surface smear dough in several forward motions with heel of hand to develop the gluten in flour and make dough easier to work with. Scrape dough together to form a ball and halve, flattening halves to 1-inch-thick disks. Wrap 1 disk in plastic wrap and reserve. Roll other disk into an 11-inch round and fit into a 9-inch pie plate (1-quart capacity), leaving 3/4-inch overhang. Spoon apple mixture into pastry and top with brown sugar mixture. Cover filling loosely with plastic wrap.
• Preheat oven to 350°F.
• Halve reserved dough. On a lightly floured surface roll 1 half into a very thin 11-inch round and with a fluted pastry wheel cut round into 1 3/4-inch-wide strips. Repeat procedure with remaining dough.
• Weave dough strips in a closed lattice pattern over pie and trim lattice edges flush with rim of pie plate. Roll overhanging dough from bottom pastry up over edge of lattice top and crimp decoratively. Brush lattice top with milk and sprinkle with sugar.
• Put sheet of foil on lower rack of oven. Bake pie in middle of oven 1 hour and 15 minutes, or until top is golden and filling is bubbling. Cool pie on rack and serve warm or at room temperature.

APPLE CUSTARD PIE

Steps:

• In a small bowl, combine flour and salt; cut in butter until crumbly. Press onto the bottom and up the sides of a 9-in. pie plate. Arrange apples over the crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375° for 20 minutes. , For custard, whisk milk, egg and sugar in another small bowl until smooth; pour over apples. Bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.