Dried Apple Cider Pie
List of Ingredients
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
2 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 (see photo). 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.
Recipe
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