I was so anxious to try my hand at another pie that I decided to use the dehydrated apple slices I canned at the LDS Cannery in 2008. I opened the mylar bag and the apples still looked like they did the day I scooped them in!
Here’s how I made the pie:
1. I poured about 6 cups of apples into a bowl and added water to cover them.
2. While they were soaking up the water, I made the pie crust. I was relieved that the process was just as easy this time.
3. I turned the oven to 400 degrees to preheat.
3. I drained the water from the apples and dumped them into the pie crust. I added 1/2 cup of sugar, 1/2 tsp of cinnamon, and a sprinkling of allspice since I couldn’t find any cloves or ginger.
4. I rolled out the second crust and placed it on top. Pressed it neatly around the edges and then cut some slices in the top so steam could escape.
5. I reduced the oven temperature to 375 and set the timer for 45 minutes.
With the pie in the oven, I went back to look at the recipe. I realized I had forgotten to add flour to help thicken the juices inside. I fretted about it for a few minutes, and then decided it would be okay if it was soupy.
When I pulled the pie out of the oven, I couldn’t wait to cut into it. When I cut that first slice, I was glad I didn’t add flour, because I could tell that it was already too dry. That didn’t stop me from eating a piece because, after all, I needed to “test” it and see how it was before I shared it with my family.
It tasted great, but not juicy enough. I solved the problem by making my own syrup in a saucepan on the stove. About a cup of sugar, (I know – don’t judge me), another tsp of cinnamon, and a chunk of butter. It just sounded good. I let it simmer for awhile until it looked like it was getting thick, and then I poured all of it into the space that was open after I removed a slice. I tilted the pan and moved it around so that the syrup would go through the whole pie.
Result? My improvising with the added syrup really helped. The only thing that would have made it better would have been a nice, big scoop of melting vanilla ice cream. (Not the DQ unmeltable fake dairy product!)
Next time I make a pie with dehydrated fruit, I think I will make the syrup and add the fruit to the pan on the stove before I put it in the crust. One thing I hadn’t allowed for was the juice of a fresh apple to create more juice.
I’m excited that everything I needed to make this pie was in my pantry.
Would love to hear your comments about cooking with dehydrated foods.