The LDSCN Weekly Recipe Archive Five Dried Apple Recipes

This week I tried to find recipes using dried apples. The best I can determine to substitute dry for fresh in some of your favorite recipes, soak the fruit in an equal amount of water for several hours. Proceed then as if using fresh apples. The recipes below are designed for the use of dry apples specifically.

* Recipes Exported from MasterCook * Country Style Turkey Sausage

  Amount  Measure       Ingredient
                        Non-stick cooking spray
   1                    Slightly beaten egg white
     1/4   c            Finely chopped onion
     1/4   c            Finely snipped dried apples
                        Or 1/2 c. finely chopped
                        .apples
   3       tb           Quick-cooking oats
   2       tb           Snipped fresh parsley
     1/2   ts           Salt
     1/2   ts           Ground sage
     1/4   ts           Ground nutmeg
     1/4   ts           Pepper
                        Dash ground red pepper
     1/2   lb           Lean ground turkey breast

Spray a cold 10 inch skillet with nonstick coating spray; set aside. In a medium bowl, combine the egg white, onion, dried or fresh apples, quick-cooking oats, parsley, salt, sage, nutmeg, pepper and ground red pepper. Add the ground turkey; mix well. Shape mixture into eight 2" wide patties. Preheat the prepared skillet over medium heat. Place patties in skillet. Cook over medium heat for 10-12 minutes or until meat is no longer pink and juices run clear, turning once. Drain off fat.

Fried Apple Pies
Bell's Best III - Mississippi Chapter #36

	1 package dried apples, (8oz)
	1 cup water
	1/3 cup sugar
	1 tablespoon butter or margarine
	1 can flaky biscuits, (10oz)
	vegetable oil, for frying

Combine apples and water in saucepan; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until tender. Cool. Mash slightly if necessary. Stir in sugar and butter; set mixture aside.
Roll each biscuit into a 5 inch circle on a lightly floured surface. Place about 2 tablespoons apple mixture on half of each biscuit circle. To seal pies, dip fingers in water and moisten edges of circles. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together. Pour oil to a depth of 1/2 inch into a heavy skillet. Fry pies in hot oil (375 deg.) over medium-high heat on both sides until golden, turning once. Drain well on paper towels. Yield: 10 turnovers.

Tennessee Stack Cake
Now We're Cookin' - Northwood Presbyterian Church

	3 packages dried apples, (6 oz each)
	1 cup brown sugar, packed
	1 1/2 teaspoons ground ginger
	1/2 teaspoon ground cloves
	1/2 teaspoon ground allspice
	1/2 cup shortening
	1 cup sugar
	2 large eggs
	1/2 cup milk
	1/2 cup molasses
	5 cups all-purpose flour
	1 teaspoon baking powder
	1 teaspoon baking soda
	1/4 teaspoon salt
	1 teaspoon ground ginger
	1 cup whipping cream, whipped

Place apple in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Drain; mash apple. Stir in brown sugar and next 3 ingredients; set aside. Beat shortening at medium speed of an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in milk and molasses.

Combine flour, baking powder, soda, salt and ginger; gradually add to creamed mixture, beating until mixture forms a stiff dough. Divide dough into 8 equal portions; cover and chill 1 hour.

Pat each portion of dough into an 8-inch circle on greased baking sheets. Bake at 350 degrees for 10 minutes or until golden. Carefully remove layers to wire racks, and let cool completely. Stack layers, spreading even amounts of reserved apple mixture between layers. Cover and chill 8 hours. Spread whipped cream over top of cake before serving.
Yield: one 8-inch cake

Dried Apple Pie by Angela Gilliland

	1 1/2 c Boiling water
	1 1/2 c Dried apple slices
	1/3 c Sugar
	1/2 ts Cinnamon, ground
	1/4 ts Nutmeg, ground
	2 tb Butter or margarine
	1 Unbaked two-crust pastry

Pour boiling water over dried apples and let soak for 3 to 4 hours. Add sugar, cinnamon, and nutmeg. Stir well. Fit half of pastry into a 9-inch pie pan and pour apple mixture into this. Dot with butter or margarine and cut into bits. Cover with remaining rolled-out pastry and bake 45 minutes in a 350 F. oven. Makes one 9-inch pie. Yield: 6 Servings

Dried Apple "Pour-Through" Pie

	1 Basic pastry dough for two-c
	1 qt Apple cider
	3/4 lb Dried apples
	1/4 c Sugar, (plus 1 tbs or more t
	1 tb Cornstarch
	1/2 ts Cinnamon
	1/4 ts Nutmeg; freshly grated
	1 tb Lemon juice
	2 tb Unsalted butter, cold; cut i
	1 tb Milk
	3 tb Heavy cream
	Vanilla ice cream or Sharp cheddar cheese

1. Divide the dough into two slightly unequal portions. Roll out the larger piece on a floured surface to a thickness of 1/8 inch. Fit it into a deep 9 or 9 1/2-inch pie dish. Roll the smaller piece of dough to a circle 1/8-inch thick and transfer it to a foil lined baking sheet. Place the pastry dough in the refrigerator while you prepare the filling.

2. Bring the cider to a boil in a large saucepan. Add the dried apples and simmer, covered, until they are softened but not mushy, 25 to 30 mins (timing may vary; add water to keep the apples covered with liquid, if necessary). Drain the apples, reserving the cider.

3. Preheat the oven to 425F. Sift into a mixing bowl the 1/4 cup sugar, cornstarch, cinnamon, and nutmeg. Add the drained apples and toss gently. Add 1/4 cup of the reserved cider (chill the remainder for drinking) and the lemon juice, and toss again. Add more sugar to taste. Pour the mixture into the pastry-lined pie dish, mounding the apples in the center. Dot with butter; then lay the top crust over loosely. Trim off excess pastry, leaving a 3/4-inch border. Turn the edges under the edges of the bottom crust, forming a smooth border on the rim of pie plate. Crimp or flute the border.

4. Brush the pastry lightly with milk, then sprinkle with 1 Tbs sugar for a light glaze. Cut several slashes in the top crust to release steam.

5. Place the pie on a baking sheet and bake for 15 mins. Lower the heat to 400F and continue to bake until golden brown, about 30 mins longer. About 5 mins before the pie is done, dribble the cream into the slashes to the top crust, then bake 5 mins longer.

6. Cool on a wire rack. Serve warm with vanilla ice cream or whipped cream.

Yield: 8 Servings

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Lee Erickson
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