Best 9 Dried Apple Pie Recipes

DRIED APPLE PIE

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.

APPLE AND DRIED CRANBERRY PIE

Steps:

• *MEAN CHEF's pie crust recipe is one of the best I've ever run across, or use your favorite.
• Prepare pie dough and refrigerate at least 2 hours, while preparing and cooling filling; better yet, refrigerate dough overnight.
• To prepare filling, toss apple slices with dried cranberries or cherries in a microwave-safe bowl, and drizzle with lemon juice, melted butter, and honey, toss again, and sprinkle with sugar, spices, and cornstarch.
• Drizzle with brandy, and toss again.
• Cover, and microwave on HIGH for 8-10 minutes, tossing well and turning after 4-5 minutes.
• Toss again, cover, and allow to cool completely or refrigerate overnight, Roll out top and bottom crusts between pieces of lightly floured wax paper, and lay bottom crust into a 9" glass pie plate that has been lightly greased or coated with nonstick spray.
• Press crust gently into bottom of pie pan, and trim about 1" larger than pan.
• Brush edge of crust with water, stir and add filling, and top with small pieces of butter.
• Lay on top crust, trim to same size as the bottom crust, and gently press the edges together.
• Fold edge under, and crimp decoratively as desired.
• Cut several small steam vents in crust, brush lightly with cream, milk, or egg wash, and sprinkle lightly with sugar.
• Place pie on a baking sheet to catch any spills, and place in a preheated 425 degree F oven.
• Bake for 20 minutes, reduce heat to 375 degrees F, and bake for another 20 minutes.
• Check pie, and if browning too fast, cover loosely with aluminum foil.
• Continue to bake for another 20 minutes or until crust is crisp and nicely browned.
• Remove from oven, and place pie pan on a wire rack to cool.
• Serve warm or at room temperature, with a big chunk of sharp cheddar cheese or a scoop of vanilla ice cream if desired.

DRIED APPLE AND CRANBERRY PIE

Steps:

• Cover dried apples with water. Soak 2 to 3 hours. Drain water, reserving 1 cup. In a saucepan, simmer soaked apples, 1 cup water, and cranberries until cranberries start to burst.
• Remove from heat; add sugar, raisins, cinnamon, orange peel, and the juice of 2 limes.
• Preheat oven to 400 degrees F.
• Prepare piecrust. Pour mixture into pie plate lined with lower crust. Cover with top crust.
• Bake pie for 1 hour.
• Measure and set aside 1/2 cup flour and 2 tablespoons butter. Rub the remaining butter into the flour. Stir in cold water with a fork.
• Roll dough out on well-floured board with a floured rolling pin, dot with 1 tablespoon reserved butter, and sprinkle 1 tablespoon reserved flour. Roll up the dough like a jelly roll. Flour lightly and roll to a 1/4 -inch thickness.
• Repeat the butter and flour addition procedure, using up all butter and flour. Divide dough in half and form into 2 discs, covering each with plastic wrap. Store in a cool place until needed.

APPLE AND DRIED FRUIT LATTICE PIE

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.

APPLE AND DRIED CRANBERRY PIE

Steps:

• For crust:
• Blend flour, sugar and salt in processor. Add butter and process until mixture resembles coarse meal. Using on/off turns, blend in enough ice water by tablespoonfuls to form moist clumps. Gather dough together and divide into 2 pieces. Flatten into disks; wrap each disk in plastic and refrigerate at least 1 hour. (Can be prepared 2 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling out.)
• For filling:
• Position rack in bottom third of oven and preheat to 375°F. Combine apples, dried cranberries, flour, brown sugar, lemon juice, nutmeg and cloves in large bowl. Toss to blend.
• Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Spoon filling into crust, mounding slightly in center. Dot with butter. Roll out second dough disk on floured surface to 13-inch round. Drape dough over filling. Trim dough overhang to 1/2 inch. Press top crust and bottom crust together at edge to seal. Fold edge under; crimp edge decoratively. Cut four 2-inch-long slits in top crust to allow steam to escape.
• Bake pie 45 minutes. Cover crust edges with foil to prevent overbrowning. Continue to bake pie until crust is golden, apples are tender and juices bubble thickly through slits, about 55 minutes longer. Cool pie on rack. Cut into wedges.

APPLE AND DRIED-CHERRY LATTICE PIE

Steps:

• For crust:
• Blend both flours, sugar, and salt in processor until just combined. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Add milk. Using on/off turns, process until moist clumps form. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten larger piece into disk and smaller piece into rectangle. Wrap each in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled.)
• For filling:
• Preheat oven to 375°F. Place apples on large rimmed baking sheet; toss with 3 tablespoons sugar, 2 tablespoons butter, and lemon juice. Roast until apples are tender, stirring occasionally, about 45 minutes. Transfer to large bowl. Stir in cherries, brown sugar, and vanilla. Cool completely.
• Butter 9-inch glass pie dish. Roll out dough disk on floured surface to 12-inch round. Transfer to pie dish; trim overhang to 1/2 inch. Spoon filling into crust.
• Roll out dough rectangle on floured surface to 11x6-inch rectangle. Cut lengthwise into 8 strips. Arrange 4 strips across pie, spacing evenly. Place remaining 4 strips across first 4 strips, forming lattice pattern. Fold dough overhang over ends of strips; crimp edge. Brush strips and edge with 1 tablespoon butter.
• Bake until pie is golden and filling is bubbling, covering edge with foil if browning too quickly, about 40 minutes. Cool 45 minutes. Dust pie with powdered sugar.

DRIED CHERRIES AND APPLE PIE

Steps:

• Combine cherries and apple slices in a large bowl. Stir together sugar, flour, and cinnamon; mix well with fruit. Let stand 15 minutes.
• Spread fruit mixture into pastry lined 9 inch pie pan. Dot with butter or margarine. Cover with top crust. Seal and flute the edges. Cut slits in the crust to allow steam to escape.
• Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes, or until edge is golden brown and apples are tender.

DRIED CHERRIES AND APPLE PIE [14]

Steps:

• Combine cherries and apple slices in a large bowl. Stir together sugar, flour, and cinnamon; mix well with fruit. Let stand 15 minutes. Spread fruit mixture into pastry lined 9 inch pie pan. Dot with butter or margarine. Cover with top crust. Seal and flute the edges. Cut slits in the crust to allow steam to escape. Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes, or until edge is golden brown and apples are tender.

APPLE PIE WITH DRIED FRUIT

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.