Hubby has been hungry for apple pie lately so I pulled out my recipe for using my dehydrated apples and cranberries and baked up this pie for him. He says it is the best apple pie ever.
One of the best things about using dehydrated apples is there is no soggy bottom crust and no hard crust rim.
This 10″ pie uses dehydrated apples and dried cranberries or raisins which have soaked about 24 hours in a rum/water solution to hydrate. To measure the apples pour enough dry apples into a pie plate to form a slight mound….. remember they will double in size when rehydrated.
Add approximately one cup of craisins or raisins, along with the apples to a large bowl, cover with room temperature water and rum to taste. (about half/half)
Optional: add a cup of broken walnuts
Next day: drain the fruit and let them continue draining while you prepare the pie crust.
Heat oven: 375F
Pie Crust: 3 cups all-purpose flour, pinch of salt and 1 1/2 cup shortening or lard, 3/4 cup cold water (or your favorite recipe for a 10″ pie…. make extra, I doubled my regular crust recipe).
To keep the crust flaky and light handle it as little as possible. I use a spatula to cut in the shortening to the flour until it is incorporated and the result is somewhat granular. Then I add the water and mix in using the spatula.
Use fingertips only to finish the dough and form into a ball. Separate the ball into two pieces using 1/3 and 2/3 dough. Place on a floured surface and gently press to form a disc. Using a light touch, roll the dough into a circle large enough for to hang over the top rim of the pie plate.
Roll out the top crust larger so there is ample to cover the pie, hang over the rim and create a sealed edge with the bottom crust.
Filling: Mix together 2 cups sugar (more if you like it sweet), 2 tbl instant sure-gel, 1 tsp cinnamon, 1 tsp nutmeg, 1/4 tsp cloves.
Filling: In a skillet melt 3-4 tbl butter. Add fruit and gently heat through. Slowly mix in the sugar mixture until it has all been incorporated. Add a few tbls rum.
Pour the filling into the pie shell and arrange neatly. Sprinkle 1 tbl rum over the filling.
Cover with top crust, seal, add decorations, cut in vents, brush with beaten egg and sprinkle a small amount of sugar over the crust.
Bake 1 hour. Cool on rack until cool. The filling will “set up” as it cools.