Recipes With Dried Apple Pieces

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 AND CREAM CHEESE SCONES

Steps:

• Preheat your oven to 400° F. and prepare an ungreased baking sheet by lining with parchment paper or a silpat.
• In a medium-sized bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a fork, cut in the cream cheese and butter, until the chunks of butter are the size of peas. Stir in the dried apples.
• In a separate small bowl, whisk together the egg, vanilla and milk. Add these wet ingredients to the dry mixture and stir with a fork until the dough is evenly moistened.
• Turn the dough out onto a floured piece of parchment paper and fold the dough over onto itself several times, until it holds together. Pat the dough into a 3/4″ thick square or circle.
• Cut the dough into desired size of squares, wedges, or diamonds.
• Brush the tops lightly with milk and sprinkle with sparkling white or demerara sugar. Place the scones about 2 inches apart on the prepared baking sheet.
• Bake for 18-20 minutes, until the tops are light golden brown. Serve hot, with butter or jam.

APPLE BREAD II

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Sift the flour, baking soda, and salt together in a bowl. Beat the butter and brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the first egg, allowing it to blend into the butter mixture before adding the other. Blend the applesauce and 3/4 teaspoon cinnamon into the mixture. Pour the flour mixture into the butter mixture, mixing until just incorporated. Fold in the dried apple pieces; mixing just enough to evenly combine. Pour the batter into prepared pan. Stir 1 teaspoon cinnamon and the white sugar together in a small bowl; sprinkle over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan 10 to 15 minutes before removing to cool completely on a wire rack.

DRIED APPLE SLICES

Steps:

• Preheat oven to 225 degrees. Line 2 baking sheets with nonstick baking mats. Core apples, then slice paper-thin with a mandoline or a very sharp knife.
• Arrange slices in a single layer on prepared sheets. Sprinkle evenly with sugar. Bake, turning twice, until dry and edges begin to curl, about 1 hour, 5 minutes. Let cool completely on sheets on wire racks. Dried apple slices can be stored in an airtight container at room temperature up to 1 month.

OVEN-DRIED APPLES

Steps:

• Gather the ingredients. Heat the oven to its lowest setting, usually between 140 F and 150 F.
• In a nonreactive bowl, mix water and vinegar (or lemon juice ).
• Use a vegetable peeler to remove the skin off the apples.
• Core apples with an apple corer or slice each apple into quarters. Cut off tough center of each piece.
• Using a sharp knife, cut apples into 1/4-inch-thick slices. As you slice apples, drop pieces into prepared acidulated water to prevent browning. Let slices soak while you finish slicing remaining apples.
• Drain apple slices in a colander , letting them sit for 2 to 3 minutes to drain off as much water as possible. If apple pieces are too moist, they will steam instead of dry in oven. To remove excess moisture, place slices on top of a clean kitchen towel and pat dry with a paper towel.
• Place cooling racks inside baking sheets and arrange apples on racks so slices are not touching.
• Place baking sheets in the oven. If you don't have a convection oven, prop oven door open with the handle of a wooden spoon to let steam and moisture escape. Let apples dry until they are a leathery or crispy texture, depending on your preference; this can take anywhere from 6 to 10 hours. If your oven is hotter in some spots than others, turn baking sheets around occasionally so that pieces dry evenly. Once apples have the desired texture, remove from the oven. You won't be completely sure if the apple pieces are fully dehydrated until they have cooled. Let apples cool on trays for 20 minutes.
• After 20 minutes, tear a piece of the fruit in half. There should be no visible moisture along the surface of the break. If the apple is still soft, return to oven for a bit longer. Start with 30 minutes and check for moisture again.

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.