This recipe was adapted from Paula Dean’s Crunch Top Apple Pie on foodnetwork.com’s website. I like finding recipes and then see how I can incorporate my food storage into them. Bonus that the recipe is easy and using the Freeze Dried Apples takes a lot of work out by not having to peel, core, and dice the apples.
3 and 1/2 cups Honeyville’s Freeze Dried Apples (not hydrated)
1/2 cup plus 1 Tbs Sugar, divided
4 Tbs Flour, divided
1/4 tsp plus a dash Salt, divided
1 tsp Cinnamon
1 Tbs Lemon Juice
1 and 1/2 cups Applesauce
1 and 1/2 Tbs Honeyville’s Powdered Butter (just the powder)
1 and 1/2 tsp Water
2 Tbs Milk
2 Pie Crusts (I used a freezer pie shell, plus a refrigerated crust for the top crust of the pie.)
Hydrate the Apples. Once hydrated, carefully drain the water and put the Apples in a large bowl. Add Applesauce, 1/2 cup Sugar, 1 Tbs. Flour, Cinnamon, and 1/4 tsp Salt. Stir until combined.
|Note that some of the apples still have their skins on them.
I was hesitant that this would ruin the pie but as it turns out it gives the pie a nice flavor.
|Similar to what I did with the Mixed Berry Pie, I sprinkled some of the mostly constituted Powdered Butter on top of the filling. Pretend it isn’t there. The Powdered Butter did not melt into the filling but acted more like a crunch topping. I don’t think the step is needed so that is why I’m leaving it out again 🙂|
Prepare a lattice top over your pie. I rolled out the refrigerated pie crust onto my counter and cut it into strips. Lay across about 3-5 strips (depending on how wide you cut your strips) in the same direction, leaving space between each strip.
Fold back every other strip halfway back (strips A, C, and E). Lay new pie strip across perpendicularly.