The Daily Southerner, Tarboro, NC

Food

October 24, 2012

How to Use Dried Apples

TARBORO — I have 5 pounds of dried apples. That is a lot of dried apples. I love to snack on them but not quite that many. I have bagged some of them up for the freezer but even if you freeze them, you need a plan for how to use them. So, I started searching for recipes that use dried apples. I found several and have tried them out. I hope you enjoy them.

The first is a standard. It's dried apple pie. You can usually make apple pie with either fresh or dried apples. This recipe gives you instructions for the crust. If you don't want to make a fresh crust, you can always use the frozen variety.

The second recipe is pretty cool. It's dried apple jelly. As with regular apple jelly,  you don't really use the apples, you use the juice that you cook out of them.

The last recipe is dried apple bread. This is a really easy recipe. It takes a few minutes to stew the apples to rehydrate them but otherwise it's very easy. You can also add nuts and raisins if you want them. I like the added dimension of flavor that the nuts and raisins give.

Dried Apple Pie

1 each pastry dough double-crust

3/4 pound dried apples    

4 cups apple cider    

1/4 cup sugar    

1 tablespoon sugar    

3 tablespoons cornstarch    

1/2 teaspoon cinnamon    

1/4 teaspoon nutmeg freshly grated

2 tablespoons butter, unsalted, cold, cut into bits

1 tablespoon milk cold

1-3 tablespoons heavy whipping cream, optional

Divide the dough into 2 slightly unequal portions, roll the larger portion into a round 1/8 inch thick, and fit it into a 9 inch pie plate.

Roll the remaining dough into a round 1/8 thick and transfer it to a foil-lined baking sheet.

Chill the pastry.

In a kettle combine the apples and cider, adding water if necessary 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 1/4 cup of the cider, and let them cool.

Into a bowl sift together 1/4 cup of the sugar, cornstarch, 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 tablespoon sugar, and cut several long steam vents in the crust.

Bake the pie on a baking sheet in the lower third of a preheated 425 degrees F oven for 15 minutes, reduce the heat to 400 degrees F 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.

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