Best Dried Apple Pie Recipes

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 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.

RUSTIC APPLE AND DRIED CRANBERRY PIE

Steps:

• PASTRY: Combine flour, sugar, and salt in a food processor with a metal chopping blade; pulse to mix.
• Add butter and shortening and pulse 5-8 more times until the mixture looks like coarse oatmeal.
• Sprinkle with 1/2 the water and pulse.
• Gradually add in more of the water in the same manner until the dough holds together when pinched with your fingertips (you may not need all of it).
• On a floured surface, form the dough into a ball and then flatten into a disk.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes and for up to 3 days.
• FILLING: Toss apples, cranberries, 1/3 cup sugar, 2 tablespoons flour, and spices together in a large bowl; set aside.
• BAKING AND ASSEMBLY: Preheat oven to 400°F Roll dough on a floured surface to make a 15 inch circle.
• Fold dough into quarters; place on a large baking sheet and unfold.
• Place filling in the center of the pastry, leaving a 2 1/2 border all around.
• Fold the pastry border over the filling (I fold this in several small sections- some pieces of the crust will overlap each other, and this is just how it should be; remember that it's a rustic pie).
• Brush pastry with egg white and sprinkle with sugar.
• Bake for 25 minutes.
• Pull oven rack out so you can get to the pie; cover the pie with foil and bake for 15 more minutes.
• Cool on baking sheet on a wire rack.
• Cover and store pie at room temperature.

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 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 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.

SCHNITZ PIE - DRIED APPLE PIE

Steps:

• Preheat oven to 450°F.
• Cook apples in water to a soft pulp.
• Add orange juice and rind, cinnamon, salt, and sugar; mix well together.
• Cool.
• Line a pie pan with pastry; fill with apple mixture and cover with top crust.
• Crimp edges attractively and cut several slits in crust to allow steam to escape.
• Bake at 450F for ten minutes; reduce heat to 350F and continue baking for 30 more minutes.

DEEP-DISH DRIED-APPLE AND CRANBERRY PIE

Steps:

• Crust: Pulse flour, salt, and sugar in a food processor to combine. Add butter and pulse until pea-size clumps form. Whisk together vinegar and 2 tablespoons ice water in a small bowl. Drizzle over flour mixture; pulse until mixture just begins to hold together when pinched. (If too dry, drizzle with more water, 1 tablespoon at a time, and pulse a few more times.) Transfer dough to a piece of plastic wrap, cover, and press into a disk. Refrigerate until firm, at least 30 minutes and up to 1 day.
• Roll out dough to a 13-inch round on a lightly floured work surface. Press into bottom and up sides of a 9-inch springform pan. Trim dough flush with rim, using excess to patch any cracks or holes in crust. Refrigerate until firm, at least 30 minutes and up to 1 day.
• Filling: Meanwhile, bring apples, cider, brown sugar, cinnamon, and salt to a boil in a large saucepan. Cover, reduce heat to medium, and boil, stirring occasionally, until apples are tender, 12 to 15 minutes. Stir in cranberries and boil, uncovered, just until cranberries begin to burst, 3 to 4 minutes.
• Drain, reserving liquid. Transfer apple mixture to a bowl; discard cinnamon stick. Return liquid to pan; boil until reduced to 2/3 cup, 8 to 10 minutes. Toss with apple mixture. Let cool completely, then stir in flour and granulated sugar.
• Crumb topping: Combine flour, oats, brown sugar, and salt in a medium bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
• Preheat oven to 375 degrees. Place piecrust on a foil-lined rimmed baking sheet. Pour filling into crust. Break up topping into large pieces and sprinkle over filling. Bake until bubbly and crust is golden brown, 1 hour to 1 hour, 15 minutes. (If crust is browning too quickly, tent with foil.) Let cool completely on a wire rack before removing sides of pan; serve.

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.

EASY AS (APPLE) PIE DRIED APPLES(FROM YOUR OVEN!)

Steps:

• 1. Preheat oven to lowest temp.-On my oven, this is 170F. (If your oven won't go lower than 200F, don't try this method. Any higher than 200F and this probably won't work well)
• 2. Add the lemon juice to the water in a shallow dish.
• 3. Core and slice apples into rings or slices. Slice about 1/8in. if you want thin apple "chips". Slice about 1/4in. for thicker chewier slices. This is definitely easier with a mandolin type slicer(I used the Pampered Chef simple slicer), or food processor, but a sharp knife and patience would work, too!
• 4. As you slice, place the apple slices into the water/lemon juice.
• 5. Place the apple slices, in a single layer on cooling racks that have been placed on baking trays*. (No need to drain or dry them, just shake off the excess liquid and put them right on the tray.) Pop in the oven and ignore for the next 7-8 hrs. (It is helpful to prop the oven door open a couple of inches while the apples are drying, to let moisture escape.)When apples have reached desired dryness, turn off the oven and leave for another 30-60 min. Remove, cool, and store in airtight container.
• 6. *You could do this without the cooling racks, but I think you would probably need to flip the apple slices half way through the drying time.

RUSTIC APPLE PIE WITH DRIED CHERRIES

Steps:

• To prepare the crust, put the whole-wheat pastry flour, all-purpose flour, granulated sugar and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. In a small bowl combine the buttermilk and ice water. Add the buttermilk-water mixture and pulse 3 to 5 times more to combine. Pat the dough into a 4-inch round and wrap in plastic wrap. Place in the freezer for 10 minutes, or make ahead and refrigerate for up to 1 day.
• In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Core the apples and cut them into 1/4-inch slices. In a large bowl toss the apple slices with the lemon juice. Add the dried cherries then sprinkle in the cornstarch, brown sugar and cinnamon and toss until the apples are evenly coated. Set aside.
• On a lightly floured surface, roll the chilled dough into a large circle about 9 inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer it to the prepared baking sheet. If the dough breaks, patch it up with your fingers.
• Arrange the apple mixture in a mound in the center on the dough, leaving a 1 to 2-inch border. Fold the border over the filling. It will only cover the filling partially and does not need to be even.
• Bake the pie at 425 degrees F for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the pie in the oven all the while, and bake for another 40 minutes, until the apples are tender and the crust is golden brown.
• In a small bowl stir together the honey and boiling water to make a glaze. When the pie is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or at room temperature.

DRIED APPLE PIE

Steps:

• Preheat oven to 350 degrees.
• Soak the dried apples in water overnight.
• Drain off the water and mix the apples with the sugar, cinnamon, and allspice.
• Line an 8-inch pan with one of the pie crusts and add the apple mixture.
• Dot with the butter and cover with the second crust.
• Slash the top of the pie for ventilation.
• Bake in the oven for about an hour, or until the crust turns golden brown.

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 HAZELNUTS AND DRIED SOUR CHERRIES

Steps:

• Bring cherries and Merlot to boil in small saucepan over medium-high heat. Remove from heat and cool. Let stand at room temperature overnight. Drain well.
• Combine flour, butter, sugar, and salt in bowl of electric mixer. Place bowl in freezer 15 minutes. Using electric mixer fitted with paddle attachment, beat mixture on low speed until pea-size clumps form. Drizzle 2/3 cup ice water over mixture and beat just until dough comes together. Gather dough into ball; divide into 2 pieces. Flatten each into disk. Wrap each separately in plastic; chill at least 8 hours and up to 1 day.
• Let 1 dough disk stand at room temperature 15 minutes to soften slightly. Roll out on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Trim overhang to 1 inch. Fold in overhang, forming double-thick sides. Refrigerate at least 30 minutes and up to 6 hours.
• Preheat oven to 450°F. Toss apples, 1/3 cup sugar, and cinnamon in large bowl to combine. Transfer to large rimmed baking sheet. Roast until apples soften slightly, about 15 minutes. Cool apple mixture. Reduce oven temperature to 425°F. Toss cherries, apple mixture, and hazelnuts in large bowl to combine.
• Let second dough disk stand at room temperature 15 minutes to soften slightly. Roll out disk on lightly floured surface to 13-inch round. Transfer filling to dough-lined dish. Brush edge of crust with egg glaze. Drape dough over filling. Trim top dough overhang to 1 inch. Press top and bottom dough edges together to seal. Crimp edges decoratively. Using sharp knife, cut 4 slashes in top of dough to allow steam to escape. Brush dough with egg glaze; sprinkle with raw sugar crystals.
• Bake pie 30 minutes. Reduce oven temperature to 350°F. Tent pie with foil. Continue baking until apples are tender and juices are bubbling thickly, about 25 minutes longer. Cool slightly. Serve warm or at room temperature with ice cream. (Can be made 8 hours ahead. Let stand on rack at room temperature.)

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.