Dried Apples Make This Apple Pie a Breeze
There’s nothing better than classic apple pie. It’s arguably America’s favorite dessert and easy with a new shortcut—dried apples.
When you’re making apple pie from scratch, you’re often stuck slicing, peeling, and coring apples for some time. It’s tedious and time-consuming. But when you use dried apples, you get the same taste without all the work. Making an apple pie out of dehydrated apple slices is cinch with this recipe with brown sugar, cinnamon, nutmeg, and a touch of lemon juice.
2 cups dried apples
1-1/2 cups boiling water, apple juice, or apple cider
1/2 cup brown sugar
1 teaspoon lemon juice or 1/2 teaspoon lemon powder
2 teaspoons cinnamon
1/2 teaspoon ginger
1⁄2 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons flour*
2 tablespoons butter, cut into small cubes
9-inch unbaked two-crust pie dough
*You may substitute 1 tablespoon cornstarch or 1 tablespoon arrowroot powder to replace the flour.
- Soak Method: In a large bowl, pour boiling water, apple juice, or apple cider over the dried apples and add lemon. Let soak for an hour or until they rehydrate. Once rehydrated, add the sugar, lemon, cinnamon, nutmeg, and salt. Stir until well combined. Cook apples in juice for 10 to 15 minutes or till tender.
Quick Cook Method: Combine apples, lemon, and liquid (water, apple juice, or apple cider) in a saucepan over medium heat until tender, about 15 minutes. The apples will rehydrate during the cooking and baking process. Add sugar, cinnamon, nutmeg, and salt.
- Mix flour thickener in 2 tablespoons cold water and add to the mix.
- Preheat oven to 350°F/180°C.
- Line a 9-inch pie pan with the pie dough. Pour the apple mixture into the pie pan and add the small cubes of butter so that they are well-distributed across the apple mixture.
- Cover the pie with the remaining pie dough. Using a fork or your fingers, press down the pie dough sides so that it forms a ribbed crust.
- Bake for 45 minutes. Remove from oven, let cool, and serve.
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