The LDSCN Weekly Recipe Archive Dried Apples

Dried-Apple Tart with Crisp Crumble Topping
http://www.wchstv.com/gmarecipes/xgivdiredappletart.html
From GMA Food Correspondent
Sara Moulton

Ingredients

	12 ounces dried apples
	1/4 cup packed light brown sugar
	4 cups water
	2 cups apple cider
	1 tablespoon fresh lemon juice
	Four 3-inch cinnamon sticks
	6 tablespoons cold, unsalted butter, cut into 1/4-inch pieces
	3/4 cup all-purpose flour
	1/4 cup granulated sugar
	1 recipe pastry dough of your choice, rolled out and fit into an 11-inch
	tart pan with a removable fluted rim
	Whipped cream or vanilla ice cream as garnish

In a large kettle simmer the first 6 ingredients with a pinch of salt, covered, about 15 minutes or so until the apples are plumped. Simmer uncovered, stirring occasionally, about 1 hour or until thick. Discard cinnamon sticks. Filling may be made 2 days ahead and cooled before being chilled, covered.

Preheat oven to 375 degrees F.

In a food processor pulse butter, flour and granulated sugar until crumbly. Transfer topping to a bowl and chill, covered, until ready to use. Line pastry shell with foil and bake in middle of oven until shell is set, about 12 minutes. Gently remove foil and bake shell until edge is golden, about 5 minutes. 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. Serve tart with whipped cream or ice cream. Serves 8 Adapted from a Gourmet Magazine recipe.

Dried Apple Pie, * Recipe via Meal-Master *
Yield: A 9" pie

Double-crust Pastry Dough

	3/4 lb Dried apples
	4 c Apple cider
	1/4 c Plus 1 Tbsp sugar
	3 tb Cornstartch
	1/2 ts Cinnamon
	1/4 ts Freshly grated nutmeg
	2 tb Cold unsalted butter, cut into bits
	1 tb Cold milk
	1 To 3 Tbsp heavy cream if desired

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 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 1/4 cup of the cider, and let them cool.

Into a bowl sift together 1/4 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 Tbsp sugar, and cut several long steam vents in the crust. Bake the pie on a baking sheet inteh lower third of a preheated 425F oven for 15 minutes, reduce the heat to 400F 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.

This pie is a homespun American favorite. The pour-through crust is an old farm tradition.

Recipe by: Gourmet, February 1984

Memorable Mincemeat * Exported from MasterCook II * by Gerald Edgerton

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Suet -- minced (or butter/ma
   2      cups          Seedless raisins
   2 1/2  cups          Currants
   1 3/4  cups          Brown sugar
   1 1/2  teaspoons     Cinnamon
   1 1/2  teaspoons     Mace or cloves
   1 1/2  teaspoons     Nutmeg
     3/4  teaspoon      Salt
   4                    Apples, peeled -- grated
   1      cup           Candied citron
   1                    Lemon (rind and juice only)
   1                    Orange (rind and juice only)

Makes 8 cups (not 8 servings) Combine all ingredients in a large saucepan. Bring to a boil and simmer 5 minutes, stirring frequently. Refrigerate or freeze in recipe size portions. (Dark or light raisins may be used in place of currants, and ground cloves substituted for mace. ER) Note: Processing mincemeat is recommended for long term storage 1-2 years. Spoon into pint sealers. Process 30 minutes in a boiling water bath.

- Mince Pie Hints: Dried apples soaked in water a few hours make a very fair substitute for fresh apples in mince pies. Dried cherries and other fruit prepared with sugar can be soaked 10-12 hours in a very little water and then both water and fruit used instead of raisins. They will be much cheaper and will answer very well. Economical housewives will often find hints like these very serviceable.

Little Apple Popcorn Balls * Exported from MasterCook *

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Butter
   2      tablespoons   Sugar
   2      tablespoons   Brown sugar
     1/4  cup           Molasses
     1/4  cup           White corn syrup
     1/4  teaspoon      Cinnamon
     1/8  teaspoon      Ginger

	12 c Popcorn; popped
	1 c Walnuts; chopped, toasted
	1 c Dried apples; cut small

In a heavy sacuepan, put the butter, sugar, brown sugar, molasses, corn syrup, cinnamon, ginger and cloves. Cook over moderate heat to 280 degrees F on a candy thermometer. Pour over the popped corn, walnuts and apples. Shape into balls.

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