Dried Apple Pies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pie Filling:
6 cups dried apples.
2 tsp salt
2 tsp cinnamon
1 tsp allspice
3 1/2 cups sugar
Crust:
4 cups all purpose flour, sifted
1 tsp salt
1 tsp baking powder
1/2 cup milk
1 1/2 cup shortening
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Directions: |
Directions:To make the filling:
Place apples in a large saucepan and add enough water to just cover. Add sugar, salt and spices. Cook over low heat, stirring constantly, until apples are reconstituted and the mixture is very thick. Taste for sugar, spice and salt. Allow the mixture to cool at least 2 hours, preferably overnight.
To make the crust.
Sift flour, baking powder and salt into a bowl. Take out 2/3 of this mixture and mix with the 1/2 cup of milk to make a paste. Add the shortening to the remaining flour and cut in until the pieces are the size of small peas. Add the flour paste to the shortening-flour mixture. Mix thoroughly until the dough comes together and can be shaped into a ball. Let rest in the refrigerator for 10 minutes. Divide the dough into 4-5 pieces.
To make the pies:
Roll out the dough into 10-12 inch rounds, each about 1/8" thick. The final pies will be half moon shapes. Place about 1 cup of the filling mixture on one half of the dough round and spread to within 3/4" of the edge. Fold the crust over to make the half moon shape. Crimp the edges with a fork to seal. Poke holes in the crust with the fork. Bake the pies at 375º for about 20 minutes until done. Check frequently and cover the edges with foil if they begin to get too brown. Cut the pies crosswise into 2 wedges and 1 or 2 rectangular pieces. Serve at room temperature. |
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Personal
Notes: |
Personal
Notes: These are the only apple pies I knew until I was almost grown. They were my favorite and my aunt made them for me until her death when I was 16. For whatever reason, in our family the pies were always baked, never fried, so the dough is a little thick, and the whole pie is not very sweet. Her recipe is lost to history, but this is a close approximation.
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