Dried Apples and Apple Pie Recipe
Does this pie filling look like it’s made from dried apples? It is, but you’d never know.
I’ve written a few times about the dried apples from the cannery. I think they are so good, and we rotate them very easily at our house. I like to use them in my trail mix, to make apple muffins, to eat plain, to mix with granola, and I bet you could make the pie filling below and mix a little with plain yogurt for a great breakfast or snack or as an ice cream topping. If you are not LDS, find a Mormon friend (we’re everywhere, you know )who can help you get some apples from the cannery. They are cheaper there than anywhere else I’ve found ($4.90/lb. right now) and delicious.
I love apple pie, but I never make it because I cringe at the thought of all the peeling and chopping. Unfortunately (or fortunately), if we want pie, I’ll have to make my own because of our food allergy situation. Marsha Lucky shared this fantastic recipe that uses dried apples from the cannery and couldn’t be easier! If you were in a situation that you had to live off your food storage, you could serve your family apple pie! Things like that make life feel more normal when you’re in a difficult circumstance, like a job loss. It can also make Thanksgiving a lot easier if you’re making the pies, and it will save you money. Most things you do yourself will save you money. I haven’t tried freezing this, but I bet you could make it in advance and freeze it for Thanksgiving dinner.
Pastry shell (homemade or store-bought)
1 2/3 cups dried apple slices
2/3 cup sugar
1/4 tsp salt
1/2 tsp nutmeg
2 1/2 cups water
2 tbsp cornstarch
1 tsp cinnamon
3 tsp lemon juice
1 cup flour
1/2 cup butter
1/2 cup sugar
Line a 10-inch pie plate with pastry shell. Combine remaining ingredients in saucepan and bring to a boil. Boil for one minute. Pour into pastry-lined plate. Combine ingredients for topping and blend with fork or pastry blender. Sprinkle apple mixture with cinnamon sugar, if desired. Top with crumb topping and bake at 375 for 45 minutes.
That’s my first home-made pie crust. Doesn’t that pie look delicious?
After I added the crumb topping, I froze it like this to take to my parents’ house. I didn’t get a picture of the baked version because we ate it. Sorry. I’ll try again at Christmas.
*If you are going to freeze it and bake it from frozen, bake for 60-70 minutes.
*Since I’m a pie rookie, I learned some important lessons. Put a baking sheet under your pie to catch any leakage. Protect your crust edges with foil so they don’t burn.