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Apple pie is one of my favorite desserts. When apples are coming off our tree in the fall, I make plenty but come winter, fresh apples are long gone. Over the years I’ve canned apple pie filling, baked pies with applesauce and apple butter, but lately I’ve been experimenting with something a little different: making apple pie from dried apple slices.
Every fall we run tray after tray of apple slices through the dehydrator no fancy freeze dryer, just a regular machine and a little patience. We end up with about a gallon of dried apples that we reach for all winter for snacking and baking. Using them in pie felt like a natural next step.
Digging through some vintage cookbooks — including one of my grandmother’s — I found an old recipe for Scotch Raisin Squares that gave me the idea. I borrowed the soaking and thickening technique, added dried apples alongside the raisins, and ended up with a sweet, deeply flavored filling. Tucked into a flaky crust, it makes a perfect winter pie.
Pie Crust
You’ll need a pastry for a double crust pie. You can use my friend, John’s recipe for a flaky pie crust or whatever is your favorite (even store bought in a pinch).
Dried Apples
You’ll need 2 full, packed cups of dried apple slices for this recipe. Use something that is dehydrated, not fried. Many of the apple chips in bags at the grocery store are fried – just be sure. Something homemade is great.
I haven’t tried this recipe with the freeze dried apple slices, so I can’t say for certain that it would work.
Raisins
I used store bought raisins but if you happen to dry your own, those would work too. Dark raisins are generally what I have on hand but I don’t see why the golden raisins wouldn’t work.
Dried cranberries would also likely work and provide a more tart balance to the pie filling.
The Liquid
Plain water works fine for the soaking and cooking liquid to get those apple slices and raisins, nice and plump.
However, apple juice would also work and make the filling a bit sweeter, if desired.
A splash of brandy or even rum in the soaking liquid provides a fun flavor contrast as well.
Cooking & Soaking
There is a bit of time for cooking and soaking the apples and raisins and then letting it cool. This isn’t difficult or much hands-on time, but don’t skip it for the most tender and sweet filling.
You’ll need to cook the fruit in the liquied for a bit, let it soak for some time, then cook and cool again before adding to the pie crust. Adding a hot filling to the pie crust isn’t likely to have good results, so please don’t rush.
The Egg Wash
Brushing the pie crust with an egg wash before baking is entirely optional, but it does add a golden color to the crust. This can help it appear less raw but again is optional.
How to Serve
Serve like you would any pie, slices with your favorite beverage. Some whipped cream or vanilla ice cream is always good. It’s honestly good for breakfast with a bit of coffee, too.
How to Store
Keep any leftover pie, covered and in the refrigerator for up to 4 days.
Dried Apple Pie
Dried apple slices and raisins cooked into a sweet, old-fashioned filling and baked in a flaky double crust. A good winter pie made entirely from the pantry.
Ingredients
- 2 Cups Dried Apple Slices, packed
- 1 Cup Raisins, packed
- 2 Cups Water
- ⅓ Cup Sugar
- ½ teaspoon Ground Cinnamon
- 3 Tablespoons Cornstarch
- ¼ Cup Cold Water
- Pastry for a double 9” pie crust
Egg Wash, Optional
- 1 Egg
- 1 Tablespoon Water
Instructions
- In a medium saucepan, combine dried apples and raisins with water. The water should just cover the fruit. Cover the pan.
- Over medium-low heat, bring the water to a simmer, let simmer for about 10 minutes. Remove from heat, leave the lid on and let sit for about 30 minutes. The fruit will absorb more water during this time.
In a small bowl, whisk together the sugar, cinnamon, and cornstarch. Add the cold water and whisk until completely combined. - Pour this cornstarch mixture into the saucepan of fruit and stir well.
- Over medium-low heat, cook the fruit again until the mixture begins to thicken, stirring constantly to prevent scorching.
- Remove from heat and let cool to room temperature.
- Meanwhile, preheat oven to 400 degrees Fahrenheit.
- Line the bottom of pie plate with pastry.
- Pour the filling into the pie crust.
- Top with another pie crust and seal. Cut slits or other desired pattern in top crust for venting.
- Make an egg wash by whisking together the egg and water until combined.
- Brush the pie crust with the egg wash.
- Bake in the preheated oven for 30 to 35 minutes or until crust is golden.
- Let pie cool on a wire rack for at least 30 minutes before slicing. Serve warm or cold.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 312Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 71mgCarbohydrates: 81gFiber: 7gSugar: 65gProtein: 2g
We try our best but cannot guarantee that nutrition information is 100% accurate.