How To Make Dried Apple Hand Pies | Food & Wine Recipes
These Apple Hand Pies are made with dried apples that rehydrate to make a saucey and flavorful filling. To get that smooth filling, smash the apples with the side of the spoon while they are cooking.
#AppleHandPies #ApplePie #FruitDessert
Find the full recipe here,
Ingredients
4 cups unsweetened apple cider 3 cups dried apple slices 1/2 teaspoon black peppercorns 1/8 teaspoon green cardamom seeds 2 whole cloves 3 tablespoons light brown sugar 1/2 teaspoon lemon zest plus 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon kosher salt 1/2 vanilla bean pod Lisa Donovan’s Pie Dough All-purpose flour, for work surface 1 large egg, beaten 1 1/4 teaspoons granulated sugar
How to Make It
Step 1
Stir together cider and apple slices in a medium-size oven-safe saucepan. Cover and let stand 1 hour. Meanwhile, toast peppercorns, cardamom seeds, and cloves in a small skillet over medium, stirring often, until fragrant, 2 to 3 minutes. Let cool. Transfer mixture to a spice grinder; process until finely ground, about 15 seconds. Set aside.
Step 2
Preheat oven to 400°F. Uncover saucepan, and bring apple mixture to a boil over medium. Boil, stirring occasionally, 10 minutes. Reduce heat to medium-low; simmer, uncovered, stirring occasionally, until liquid is mostly absorbed, about 40 minutes. Remove from heat. Stir in ground spices, brown sugar, lemon zest and juice, and salt. Split vanilla bean pod lengthwise; scrape seeds into mixture.
Step 3
Transfer saucepan to preheated oven. Bake, uncovered, until apples begin to break down, 35 to 40 minutes. Remove from oven; transfer mixture to a heatproof bowl. Let cool 30 minutes. Cover tightly with plastic wrap; chill at least 2 hours or up to 3 days.
Step 4
Unwrap pie dough disks, and transfer to a lightly floured work surface. Roll dough to about 1/4-inch thickness. Cut 10 (6-inch) dough rounds, rerolling scraps as needed. Arrange dough rounds evenly on 2 baking sheets lined with parchment paper. Working with 1 dough round at a time, brush dough edges lightly with some of the beaten egg. Spoon about 1/4 cup chilled apple filling onto center of dough round. Fold dough up and over filling; press lightly to seal edges. Repeat process using remaining dough rounds and filling.
Step
Step 5
Preheat oven to 375°F. Brush tops of pies lightly with remaining beaten egg; sprinkle evenly with granulated sugar (about 1/8 teaspoon each). Cut 3 small (about 1/3-inch-long) vents in top of each pie. Chill pies, uncovered, until dough is hardened, at least 20 minutes or up to 2 hours.
Step 6
Bake pies in preheated oven until golden brown, 28 to 32 minutes. Serve pies warm, or transfer to a wire rack and let cool completely, about 1 hour.
Notes
TO FREEZE: Follow recipe as directed through Step 4. Cut 3 small (1/3-inch-long) vents in top of each pie. Freeze pies on baking sheet, uncovered, 1 hour. Transfer pies to a large ziplock plastic bag; freeze up to 1 month.
TO BAKE FROM FROZEN: Preheat oven to 375°F. Arrange frozen pies at least 2 inches apart on 2 baking sheets lined with parchment paper. Brush lightly with 1 beaten egg; sprinkle evenly with 1 1/4 teaspoons granulated sugar. Proceed with Step 6 as directed.
Thanks for watching! Subscribe to the Food & Wine YouTube channel by clicking here:
or the subscribe button above—and don’t forget to turn on notifications by clicking on the bell.
For more great videos, check out:
— Food & Wine Culinary Director Justin Chapple reveals wonderfully oddball and genius cooking tips on Mad Genius.
— Food & Wine serves up delicious dinner inspirations, recipes, and how-tos:
More ways to follow Food & Wine:
Instagram:
Facebook:
Twitter:
Website:
Subscribe to Food & Wine:
Food & Wine inspires and empowers our wine- and food-obsessed community to eat, drink, entertain, and travel better—every day and everywhere. Tag us on Instagram @foodandwine for a chance to be regrammed.
How To Make Dried Apple Hand Pies | Food & Wine Recipes
How to make a Pie from Dehydrated Apples (2022)
In this video, I will sharing how to use dehydrated apples slices in a pie. This pie is better than most fresh or canned apple pies that I have ever tasted. This video is apart of the Shelf Stable Pantry Recipes Collaboration that is hosted by @PrepperPotpourri
Click here for the recipe card
Download Shelf Stable Pantry Recipe Cookbook cover & binder sheet
Playlist:
Participating channels:
2leeloucreates
Alderman Farms
Crazy Dazes
Diane - The Canning Nana
Fermented Homestead
Helga's Pennsylvania Cooking
In The Kitchen With Karen
Jeni's Scratch Made Kitchen
Linda's Pantry
Mennonite Farmhouse
Prepper Potpourri
Suttons Daze
My Amazon Storefront
Links to Amazon.com are affiliate links.
Buying via my links will earn me a small commission from Amazon and this does not impact the price at all. Buying like this is a great way to support this channel and the costs involved in making content.
Thanks for your support!Follow me on Instagram at The_mennonite_farmhous
✅ Subscribe & Never miss a video!
???? Hit the Bell to receive a notification when I upload new videos!
???????? Thumbs UP my video if you enjoy watching, please!
Contact Information
Mennonitefarmhouse@gmail.com
Mennonite Farmhouse
P.O. Box 194
Needmore, PA 17238
Apple Pie from scratch, using DRIED APPLES!
How to make a delicious apple pie from scratch using dried apples.
Recipe:
1 1/2 cups dried apples
Boiling water
1/3 cup white sugar
1/2 cup brown sugar
cinnamon
ginger
pie dough
-Preheat oven to 375 degress
-Roll out pie dough, place in pie pan.
-In a bowl add dried apples, pour just enough boiling water into apples until they are about half covered (not completely covered)
-Let sit for 5 minutes
-add brown sugar, white sugar, cinnamon and ginger, combine
-pour into pie dough
-cover with 2nd pie dough, cut holes to vent or cut strips to make latus on top
-place in oven, cook for approx 30 min
-Remove from oven, paint crust with butter or egg wash
-Cook for an additional 5 minutes or until crust is golden brown
-Let cool and enjoy!
Follow us on Facebook:
Follow us on Instagram:
Follow The Lawson Farm page:
Give Wedding Inspirations magazine a like and check out their beautiful content!
Fruit Pie | 100 year old recipe | Vegan | GF
Fruit pie | 100 year old recipe | GF | Vegan
For the quantities listed in this recipe, use a 28cm quiche tin with a loose bottom. Be sure to oil and flour the tin.
Ingredients:
-5 small eating apples ???? (or a comparable amount of a fruit of your choice
-225g/1 1/2 (US) cups GF flour
-225g/1 (US) cup Sugar
-115g/0.55 (US) cups coconut oil
-2 tbsps ground flax seeds
-6 tbsps water
-2 tsps baking powder
-The rind of 1 lemon
Method:
-Preheat the oven to 180C/350F or gas mark 4
-Melt the coconut oil in a bowl by placing the bowl in a larger bowl with boiling water in
-To a small bowl, add the water and the ground flax seeds, this will be the egg substitute. Mix and set aside for later
-Chop the fruit and set aside for later
-To a large bowl, add the flour, the sugar and the baking powder, then mix
-Next add the lemon rind and mix again
-Now add the melted coconut oil to the ingredients and mix in well
-Add the egg substitute and incorporate completely
-Now add about 2/3 of the mixture to the prepared quiche tin and create a crust by pushing the mixture into the tin and up the walls, making an even layer of pastry
-Fill the pie crust with the chopped fruit and spread evenly
-take the remainder of the pastry and put it onto a large sheet of parchment paper or reusable silicone sheet, add the pastry to one half of it, fold the sheet in half and roll the pastry out to create a thin layer of pastry
-Using a pallet knife, scoop small pieces of the thin layer of pastry and place on top of the fruit to create a layer with gaps in, so that you can see the fruit underneath
-Bake in the oven for 1 hour at 180C/350F or gas mark 4. Check the pie after 30 mins to see that it is cooking evenly
Enjoy with a scoop of vegan ice cream or whatever takes your fancy!!!????????????
Follow us on Instagram -
4 Ingredient Chocolate Treats | Vegan | GF-
Falafels with Tahini Dip | Vegan | GF-
A super tasty hummus alternative|Vegan|GF-
No Mayo potato salad|Vegan |GF-
Brussels sprouts & potatoes-
Noodle soup
Vegan|GF-
Courgette pasta|vegan|GF-
No Fish Tofu & Seaweed Pie|Vegan|GF-
Vegan Kimchi-
Vegan Deli Ham-
Vegan chunky Basil pesto|GF-
Vegan Beetroot Burgers|Oil free|GF-
Vegan pizza|GF-
Vegan mozzarella-
vegan croquettes|spinach & pine nut|GF-
Vegan Bliss Balls-
Vegan Snacks #1-
Vegan dog food-
Vegan Mushroom & Onion Gravy-
Vegan Nut Roast|GF option-
Vegan Sauerkraut-
Vegan fennel soup with GF dumplings-
2 ingredient vegan chocolate frosting-
Vegan chocolate cake|with GF option-
Vegan Russian Salad-
Vegan Spanish Paella-
Oat bread|Vegan|GF-
Vegan mayonnaise-
Vegan potato omelette|GF-
Perfect Mince pie Filling / Christmas pie Recipe/ How to Make Mincemeat for Festival Season
Mincemeat
250g Hazelnut
500g Candied Fruit
5 Apple peeled, cored and chopped into large chunks
400g Prunes
400g Dried Apricot
400g Fatty raisin
400g Golden raisin
400g Cranberry semi dried
350g Shredded suet
500g Dark muscovado sugar
1 tsp each powdered ginger /mixed spice/nutmeg
2 Orange grated zest
400ml Orange juice
750ml Verjus (grape juice)
Method
1. Sprinkle the suet and sugar, salt and spices over all the chopped fruit and mix well. Pour over the orange juice and zest and grapes juice, and then mix again. Spoon the mixture into sterilized jars and keep until needed.