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Dried Apple Crumb Pie




Source of Recipe


Source: Preserving Fruits and Vegetables


List of Ingredients




For Filling:

12 oz dried apples

1 quart apple cider

3 tablespoons cornstarch

1/4 teaspoon ground nutmeg

1/3 cup sugar

9-inch shortcrust pastry pie shell


For Crumb Mixture:

1/2 cup sugar

3/4 cup all-purpose flour

1/3 cup butter


ice cream or whipped cream for garnish (optional)



Recipe



Preheat the oven to 425 degrees.

TO MAKE FILLING: In a saucepan, simmer the dried apples in the cider until soft but not broken, about 30 minutes. Place the apples in a colander and drain, reserving 1/4 cup of the liquid. Allow the apples to cool before proceeding.


In a mixing bowl, combine the cornstarch, nutmeg, and sugar with the apples. Pout the reserved cooking liquid over the apple mixture and mix gently. Transfer the filling to a 9-inch unbaked pie shell or leave it off and spoon it directly into a buttered 9-inch pie dish.


TO MAKE CRUMB MIXTURE: In a food processor, combine the crumb mixture ingredients. Spoon the crumb mixture over the apple filling. The pie may be baked at this point, or frozen for up to 6 months. Bake the pie for about 1 hour, until golden brown. Serve with ice cream or whipped cream, as desired.


DO-AHEAD SUGGESTION: If you are freezing the pie, you can line the pie dish with foil and then, once frozen, you can slip the pie off the dish and re-use the dish. When you come to use the frozen pie, simply remove the foil and replace in the pie dish.