Amazing Dried Apple Pie
Submitted by lorrlynch
Dried apple pie reconstitutes dried apple slices in fresh apple cider, then bakes them under a flaky double crust with cinnamon and nutmeg. The Appalachian winter pie made when fresh apples are out of season.
YIELD
12 servingsPREP
15 minCOOK
75 minREADY
90 minThis is the apple pie Appalachian families baked all winter long, when the orchard apples were long gone but the dried apple slices in the pantry kept right on going. Dried apples concentrate sugars and flavor in a way fresh apples can’t match, and reconstituting them in apple cider instead of plain water doubles down on that intense apple essence.
The simmer is the soul of the recipe. Twenty to thirty minutes in cider softens the dried apples but keeps them holding their shape, so they don’t dissolve into sauce in the oven. The reserved cider gets thickened with cornstarch and tossed back through to bind the filling into a glossy, cider-syrup-soaked pile.
The pour-through trick is the old-fashioned move worth doing. Drizzling cream into the steam vents 5 minutes before the pie comes out lets it seep down and form a custard-like richness inside. It’s a small step that takes this from a great pie to a memorable one.
Serve warm. A wedge of sharp cheddar on the side is the traditional New England-Appalachian finish; vanilla ice cream is the modern one. Both work.
Pro Tips
- Look for unsulfured dried apple slices. Sulfur preservative gives a slight chemical taste once reconstituted.
- Don’t overcook the apples in the simmer. They should be tender but still hold a slice shape.
- Brush the top crust with milk and sprinkle with sugar before baking. This builds a crackly, sweet crust.
- Cool at least 1 hour before slicing. Hot filling runs out of the cuts.
Variations
- Add 2 tablespoons of bourbon or apple brandy to the filling for a boozy adult version.
- Swap half the dried apples for dried pears or cherries for a fruit-mix variation.
- Stir in a tablespoon of orange zest or 1⁄4 teaspoon ground cardamom for a brighter, more aromatic profile.
Ingredients
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.
Comments
I thought you soaked the dried apples over night
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!!!