DRIED APPLE PIE
Another easy to make recipe (my favorite kind). I love good recipe, but I like them to be easy. Prep time includes standing time for apples and juice. All else can be mixed while waiting on the apples to stand in the juice.
Provided by Darlene Summers
Categories Pie
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 8
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 PIE
"During the hard winter of 1880 and 1881, the supply trains could not get through to De Smet until May. Then Pa bought white flour, sugar, dried apples and other badly needed supplies. The Ingalls family decided to invite Mr. and Mrs. Boast to have Christmas dinner in May. While Ma stewed the dried apples, Laura and Mary picked the stems from some dried raisins to put in the pie. Try adding some raisins to this old recipe for dried apple pie."
Provided by Anje4876
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Soak the dried apples in water overnight.
- Drain off the water and mix the apples with the sugar, cinnamon, and allspice.
- Line an 8-inch pan with one of the pie crusts and add the apple mixture.
- Dot with the butter and cover with the second crust.
- Slash the top of the pie for ventilation.
- Bake in the oven for about an hour, or until the crust turns golden brown.
Nutrition Facts : Calories 2416.9, Fat 118, SaturatedFat 48.7, Cholesterol 91.6, Sodium 2027.6, Carbohydrate 341.6, Fiber 19.1, Sugar 209, Protein 13.3
APPLE AND DRIED FRUIT LATTICE PIE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Roll out 1 piece of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; chill until ready to use.
- Make the filling: Peel and chop the apples. Pulse the apples, raisins, and dried plums, figs and cherries in a food processor until chunky. Transfer to a large bowl and toss with the sugar, tapioca, orange liqueur, lemon zest, cinnamon, salt and allspice. Spoon into the crust and dot with the butter.
- Roll out the second piece of dough into a 12-inch round on a lightly floured surface. Cut into 1/2-inch-wide strips with a knife. Arrange half of the strips in parallel rows over the filling, about 1/2 inch apart. Working with 1 strip at a time, arrange the remaining strips perpendicular to the first ones, weaving the strips over and under, to form a lattice. Fold the overhanging dough under itself and crimp the edge with your fingers. Brush the lattice crust with the beaten egg.
- Put the pie on a rimmed baking sheet and transfer to the oven; bake until the crust is golden and the filling is bubbly, about 1 hour. (Cover the edge with foil if it is browning too quickly.) Transfer to a rack and let cool until set, about 3 hours.
DRIED APPLE PIE
Make and share this Dried Apple Pie recipe from Food.com.
Provided by CJAY8248
Categories Pie
Time 45m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Simmer dried apples, salt, sugar, nutmeg and cinnamon in 3 cups water for 10 minutes. Mix cornstarch and 1/4 cup water; add to apple mixture. Pour into a prepared pie crust, dot with butter, add top crust. Bake at 400* for 40-50 minutes.
Nutrition Facts : Calories 253.3, Fat 0.3, SaturatedFat 0.1, Sodium 78.6, Carbohydrate 66.8, Fiber 5.3, Sugar 57.8, Protein 0.6
DRIED APPLES
Provided by Food Network Kitchen
Time 2h5m
Yield 4
Number Of Ingredients 0
Steps:
- Cut an apple in half and scoop out the seeds with a spoon. Slice into 1/4-inch-thick rounds. Lay on a greased baking sheet and bake at 200 degrees F until dry, 2 to 3 hours.
FRIED APPLE PIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 16 servings
Number Of Ingredients 18
Steps:
- Heat a large cast-iron skillet over medium heat. Add the brown sugar, butter and 1 tablespoon water. Cook, stirring, until the sugar is dissolved and the mixture is bubbling. Add the apples, vanilla, salt, cinnamon and lemon juice. Mix together the cornstarch and 1 tablespoon water in a small bowl to create a slurry. Add the cornstarch mixture to the skillet and stir to combine. Cook, stirring occasionally, until the apples are tender, about 5 minutes. Pour into a heatproof bowl and let cool completely. You can make this ahead of time and chill in the fridge a day or so in advance if needed.
- To make the pies, roll each biscuit into about a 5-inch circle that is about 1/8 inch thick. Spoon 2 generous tablespoons of the apple filling on each round of dough, just off center. Use your finger and run a little water around the edges to help them seal completely. Fold one half of each circle over onto the other half and seal in the apple filling, forcing out any air that you can. Press the edges together and crimp with a fork. Continue until they're all assembled.
- Heat the oil in a high-sided skillet over medium heat until it reaches 350 degrees F. Fry the pies 2 or 3 at a time for about 5 minutes, carefully turning them halfway through. Remove them to a paper towel-lined baking sheet to drain.
- When all the pies are fried, sift the confectioners' sugar over top. Serve with Cinnamon-Caramel Sauce or store-bought caramel sauce.
- Mix the brown sugar, half-and-half, butter and a pinch of salt in a saucepan over medium-low heat. Cook, whisking gently, until it thickens, 2 to 3 minutes. Whisk in the vanilla, cinnamon and a second pinch of salt and cook another minute to thicken further. Turn off the heat and allow to cool to room temperature before serving. Chill if not using immediately.
RUSTIC APPLE PIE WITH DRIED CHERRIES
Steps:
- To prepare the crust, put the whole-wheat pastry flour, all-purpose flour, granulated sugar and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. In a small bowl combine the buttermilk and ice water. Add the buttermilk-water mixture and pulse 3 to 5 times more to combine. Pat the dough into a 4-inch round and wrap in plastic wrap. Place in the freezer for 10 minutes, or make ahead and refrigerate for up to 1 day.
- In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Core the apples and cut them into 1/4-inch slices. In a large bowl toss the apple slices with the lemon juice. Add the dried cherries then sprinkle in the cornstarch, brown sugar and cinnamon and toss until the apples are evenly coated. Set aside.
- On a lightly floured surface, roll the chilled dough into a large circle about 9 inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer it to the prepared baking sheet. If the dough breaks, patch it up with your fingers.
- Arrange the apple mixture in a mound in the center on the dough, leaving a 1 to 2-inch border. Fold the border over the filling. It will only cover the filling partially and does not need to be even.
- Bake the pie at 425 degrees F for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the pie in the oven all the while, and bake for another 40 minutes, until the apples are tender and the crust is golden brown.
- In a small bowl stir together the honey and boiling water to make a glaze. When the pie is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or at room temperature.
Nutrition Facts : Calories 230, Fat 8 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 60 milligrams, Carbohydrate 39 grams, Fiber 3 grams, Protein 3 grams
FRIED APPLE PIES
Steps:
- Whisk the flour with the salt and sugar in a large bowl. Toss half the butter and lard in the flour to coat, then use a pastry blender or knives or your fingers to cut in the fats until pea sized or a bit smaller. Toss the rest of the butter and lard into the mixture, then cut in again until the mixture resembles coarse meal with some larger chunks of fat throughout.
- Use your finger to draw a trench down the center of the mixture, and sprinkle about 2 tablespoons of the water down the trench and around the outside of the flour. Toss the flour with the water using your fingers or a rubber spatula. Repeat until the dough comes together in shaggy chunks. Turn the dough onto a lightly floured board and use the heel of your hand to smear pieces of dough away from you. Gather the dough together with a pastry scraper and press into a large disk. Wrap tightly and refrigerate a few hours before using.
- On a lightly floured surface, roll the dough just slightly thicker than 1/8-inch. Cut out 5-inch circles, place on parchment on a baking sheet, and chill while you prepare the filling.
- Melt the butter in a large saute pan over high heat. Add the brown sugar and cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Add the Calvados and cook for 1 minute.
- Add the apples and cook for 5 minutes, stirring occasionally. Add the lemon juice, cinnamon and ginger and cook until the apples are caramelized and just cooked through, about 10 minutes longer. Scrape into a shallow bowl or onto a baking sheet and let cool to room temperature.
- Place 1 of the dough circles on a flat surface and place a few tablespoons of the apple filling onto one half of each circle of dough. Brush a little cold water around the circumference of the dough and fold it in half so the other side comes down over the apple filling. Seal the pie and make a decorative edge by pressing the edges of the dough together with the back of a fork. Place the pies on a baking sheet lined with parchment paper to chill for 30 minutes.
- Heat the oil in a large saucepan until it reaches 360 degrees F on a deep-fry thermometer. Fry the pies, 2 at a time until golden brown, about 2 minutes. Remove with a slotted spoon to a baking sheet lined with paper towels. Let drain for 10 seconds then toss with the cinnamon sugar. Serve.
DRIED-APPLE TART WITH CRISP CRUMBLE TOPPING
Categories Food Processor Fruit Dessert Bake Thanksgiving Vegetarian Back to School Apple Fall Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 16
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.
FRIED APPLE PIES-DRIED FRUIT
Make and share this Fried Apple Pies-Dried Fruit recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 1h35m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Cook the apples with the water in a large covered pot over medium-low heat for 1 hour, or until all liquid has been absorbed.
- Stir occasionally.
- Add the sugar, butter, and cinnamon, mixing well.
- Set aside to cool.
- Prepare recipe# 22729 by Darleen Summers or Unfold the refrigerated pie crust and roll out until a 12 inch circle has been formed-repeat with the remaining crust.
- Cut each crust into 9 4-inch circles (do the same with the homemade crust if using).
- Place one heaping Tablespoon of pie filling onto each circle, slightly off center.
- Moisten the edges with water and fold over, gently pressing out any air.
- Crimp with a fork.
- In a heavy skillet melt/heat oil over medium high heat, bringing it to a tempture of 350 degrees.
- Fry pies in batches, 2 minutes per side or until golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Makes 16-18 fried pies.
- If you wish while hot sprinkle with granulated sugar.
Nutrition Facts : Calories 434.9, Fat 32.1, SaturatedFat 7.3, Cholesterol 7.6, Sodium 209.2, Carbohydrate 37.6, Fiber 1.9, Sugar 23.8, Protein 1.4
SCHNITZ PIE - DRIED APPLE PIE
The Dutch word Schnitz, originally meaning cut, came to be applied to dried apples. Bees for paring, cutting and drying apples or for apple butter making rivaled husking bees as opportunities for social gatherings. Try this dessert with cream or ice cream. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Cook apples in water to a soft pulp.
- Add orange juice and rind, cinnamon, salt, and sugar; mix well together.
- Cool.
- Line a pie pan with pastry; fill with apple mixture and cover with top crust.
- Crimp edges attractively and cut several slits in crust to allow steam to escape.
- Bake at 450F for ten minutes; reduce heat to 350F and continue baking for 30 more minutes.
Nutrition Facts : Calories 767.8, Fat 20.3, SaturatedFat 5, Sodium 430.2, Carbohydrate 149.8, Fiber 11.2, Sugar 110, Protein 4.8
APPLE PIE WITH DRIED FRUIT
Provided by Anita M. Samuels
Categories dessert
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Remove the skin and core from four apples. Cut these apples into chunks, and place in food processor with the S-blade.
- Add apple pie spice, lemon juice and pineapple chunks. Process until smooth.
- Take the remaining apple and cut into small pieces to be placed on the bottom of the pie.
- Once mixture is smooth, pour over chopped apples into pie shell, and top, if desired, with crushed banana chips, raisins and papaya.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 11 grams
APPLE AND DRIED-CHERRY LATTICE PIE
Steps:
- Make filling:
- Peel, halve, and core apples and cut into 1/4-inch slices. In a large bowl toss apples with granulated sugar, dried cherries, dried cranberries, or raisins, lemon juice, cinnamon, and 2 tablespoons flour. In a small bowl mix together with fingertips brown sugar, butter, and remaining 2 tablespoons flour.
- Make pastry dough:
- In a large bowl stir together flour and salt. With a pastry blender or fingertips blend in shortening, blending until mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, tossing to incorporate until mixture forms a dough. On a work surface smear dough in several forward motions with heel of hand to develop the gluten in flour and make dough easier to work with. Scrape dough together to form a ball and halve, flattening halves to 1-inch-thick disks. Wrap 1 disk in plastic wrap and reserve. Roll other disk into an 11-inch round and fit into a 9-inch pie plate (1-quart capacity), leaving 3/4-inch overhang. Spoon apple mixture into pastry and top with brown sugar mixture. Cover filling loosely with plastic wrap.
- Preheat oven to 350°F.
- Halve reserved dough. On a lightly floured surface roll 1 half into a very thin 11-inch round and with a fluted pastry wheel cut round into 1 3/4-inch-wide strips. Repeat procedure with remaining dough.
- Weave dough strips in a closed lattice pattern over pie and trim lattice edges flush with rim of pie plate. Roll overhanging dough from bottom pastry up over edge of lattice top and crimp decoratively. Brush lattice top with milk and sprinkle with sugar.
- Put sheet of foil on lower rack of oven. Bake pie in middle of oven 1 hour and 15 minutes, or until top is golden and filling is bubbling. Cool pie on rack and serve warm or at room temperature.
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- Stir together cider and apple slices in a medium-size oven-safe saucepan. Cover and let stand 1 hour. Meanwhile, toast peppercorns, cardamom seeds, and cloves in a small skillet over medium, stirring often, until fragrant, 2 to 3 minutes. Let cool. Transfer mixture to a spice grinder; process until finely ground, about 15 seconds. Set aside.
- Preheat oven to 400°F. Uncover saucepan, and bring apple mixture to a boil over medium. Boil, stirring occasionally, 10 minutes. Reduce heat to medium-low; simmer, uncovered, stirring occasionally, until liquid is mostly absorbed, about 40 minutes. Remove from heat. Stir in ground spices, brown sugar, lemon zest and juice, and salt. Split vanilla bean pod lengthwise; scrape seeds into mixture.
- Transfer saucepan to preheated oven. Bake, uncovered, until apples begin to break down, 35 to 40 minutes. Remove from oven; transfer mixture to a heatproof bowl. Let cool 30 minutes. Cover tightly with plastic wrap; chill at least 2 hours or up to 3 days.
- Unwrap pie dough disks, and transfer to a lightly floured work surface. Roll dough to about 1/4-inch thickness. Cut 10 (6-inch) dough rounds, rerolling scraps as needed. Arrange dough rounds evenly on 2 baking sheets lined with parchment paper. Working with 1 dough round at a time, brush dough edges lightly with some of the beaten egg. Spoon about 1/4 cup chilled apple filling onto center of dough round. Fold dough up and over filling; press lightly to seal edges. Repeat process using remaining dough rounds and filling.
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