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The LDSCN Weekly Recipe Archive Apple Recipes

Dried Apple Cider Pie

You get double the fruit flavor in this labor-saving dessert, which is piled with apples that require no peeling. Use your creativity to shape the pastry cutouts that top the finished pie.

Prep: 45 minutes Bake: 48 minutes

• 2ea 5-oz. pkgs. dried apples (4 cups)
• 3 1/2 cups apple cider or apple juice
• 1/4 cup sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. freshly grated nutmeg
• 1 recipe Apple Pie Pastry
  (see recipe, page 224)
• 1 Tbsp. butter

1. Preheat oven to 400 [degrees] F. In a large saucepan combine dried apples and cider or juice. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in the sugar, cinnamon, and nutmeg. Simmer, uncovered, for 15 minutes (juices will be slightly thickened).

2. Meanwhile, prepare Apple Pie Pastry. Roll two-thirds of the pastry to a 12-inch circle. Transfer to a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Add the prepared apple filling, spreading evenly. Dot with butter.

3. Cover edge of pie with foil. Bake for 20 minutes. Remove foil; bake for 20 to 25 minutes more or until pastry is golden brown and apple edges begin to brown. Cool on wire rack.

4. Meanwhile, roll remaining pastry into an oval about 6x4 inches. With a pastry or pizza cutter, cut into 1/2-inch-wide free-form shapes. Place on a baking sheet and bake for 8 to 10 minutes or until edges are browned. Scatter shapes on top of pie before serving. Makes 8 servings.

Apple Pie Pastry: In a medium mixing bowl stir together 1 3/4 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 1/2 cup shortening until pieces are the size of small peas. Using a total of 5 to 6 tablespoons cold water, sprinkle 1 tablespoon water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat until all is moistened. Form into ball.

Nutrition facts per serving: 388 cal., 15 g total fat (4 g sat. fat), 4 mg chol., 199 mg sodium, 55 g carbo., 5 g fiber, and 3 g pro. Daily Values: 1% vit. A, 4% vit. C, 2% calcium, and 12% iron

Comments:
You'll need to make strudel dough or buy filo. I worked with 4 bakers over the years who had different methods. Polish, German, French and Hungarian. The French did it with puff dough, the same as the German. Polish and Hungarian chefs used both commercial and their own filo dough. The best version in my opinion was the filo. Lay a sheet down. sprinkle with melted butter and sugar and add another layer, continue for 5-6 layers. Keep a damp cloth over the opened package of filo or it will dry out and fall apart as you work. Peel, core and grate the apples, shred them on a cheese grater, squeese the excess juice out by twisting in a clean towel. Add a bit of melted butter and sugar. Add walnuts if you want (I prefer none). Form the apples along the edge of the dough and roll it up. Seam should go underneath. 350F until golden brown.

Cheers, Gerard

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Apple Crisp

• 4 cups peeled, sliced apples
• 1/4 to 1/3 c sugar
• 1 teaspoon cinnamon
  
• 1 cup rolled oats
• 1/4 teaspoon salt
• 1/2 cup flour
• 1 teaspoon cinnamon
• 1/2 cup brown sugar, firmly packed
• 1/2 cup (1 stick) butter or margarine

Combine apples, sugar and cinnamon. Arrange in buttered baking dish.

Mix dry ingredients together. Add butter. Blend well with a fork. Spread on top of apples; press down lightly. Bake until topping is brown and apples are tender when tested with a fork. Bake: 350F 30-40 minutes.

Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 10 Jan 01