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Dried Apple Crumb Pie

Source: Preserving Fruits and Vegetables
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Active Time:  25 Minutes
Total Time:  1 Hour 55 Minutes
  Serves 6
You can have a dessert in an emergency if you keep one of these in the freezer.
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)
Other necessary recipes:
Dried Apple Rings
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.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 594
Fat. Total: 18g
Fiber: 6g
Carbohydrates, Total: 110g
Sodium: 193mg
% Cal. from Fat: 27%
Cholesterol: 28mg
Protein: 3g
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