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Amazing Dried Apple Pie

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Recipe

Amazing Dried Apple Pie recipe

 

Yield

12 servings

Prep

15 min

Cook

75 min

Ready

90 min

Ingredients

Amount Measure Ingredient Features
1 pastry dough
double-crust
*
¾ pound dried apple slices
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4 cups apple cider
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¼ cup sugar
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1 tablespoon sugar
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3 tablespoons cornstarch
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½ teaspoon cinnamon
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¼ teaspoon nutmeg
freshly grated
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2 tablespoons butter, unsalted
cold, cut into bits
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1 tablespoon milk
cold
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3 tablespoons heavy whipping cream
optional
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Ingredients

Amount Measure Ingredient Features
1 each pastry dough
double-crust
*
340.2 g dried apple slices
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946 ml apple cider
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59 ml sugar
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15 ml sugar
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45 ml cornstarch
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2.5 ml cinnamon
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1.3 ml nutmeg
freshly grated
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3E+1 ml butter, unsalted
cold, cut into bits
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15 ml milk
cold
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45 ml heavy whipping cream
optional
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Directions

Divide the dough into 2 slightly unequal portions, roll the larger portion into a round ⅛ inch thick, and fit it into a 9 inch pie plate.

Roll the remaining dough into a round ⅛ thick and transfer it to a foil-lined baking sheet. Chill the pastry.

In a kettle combine the apples and cider, adding water if necssary to just cover the apples, bring the cider to a boil, and simmer the apples, covered partially, stirring occasionally, for 20 to 30 minutes, or until they are softened but not mushy.

Drain the apples, reserving ¼ cup of the cider, and let them cool. Into a bowl sift together ¼ cup of the sugar, cornstartch, cinnamon, and nutmeg, add the apples and toss the mixture.

Add the reserved cider and toss the mixture until it is combined well. Spoon the apple mixture in the shell and dot it with the butter.

Lay the remaining pastry loosely over the filling and crimp the edges together decoratively.

Brush the pastry lightly with the milk, sprinkle it with the remaining 1 tablepsoon sugar, and cut several long steam vents in the crust.

Bake the pie on a baking sheet inteh lower third of a preheated 425℉ (220℃) F oven for 15 minutes, reduce the heat to 400℉ (200℃) and bake the pie for 30 minutes more.

For an old-fashioned pour-through pie, drizzle the cream into the steam vents 5 minutes before the pie is finished baking.

Serve the pie warm with ice cream or sharp Cheddar as an accompaniment.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

I thought you soaked the dried apples over night

Leslie

I have used this recipe several times and get rave reviews from my guests as well as my husband. More importantly I LOVE it. It reminds me of the pies my grandmother made. Extremely good!!!

 

 

Nutrition Facts

Serving Size 14g (0.5 oz)
Amount per Serving
Calories 5751% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 2mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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