Dried Apple Pie
Delight in the timeless flavors of a homemade Dried Apple Pie, a rustic dessert that transforms humble dried apples into a luscious, spiced filling. Simmered with a blend of granulated and brown sugar, fragrant cinnamon, and a hint of nutmeg, the rehydrated apples are mashed for a chunky texture and thickened to perfection with butter and flour. Encased in a flaky, golden pie crust—either homemade or store-bought—this pie is finished with a glossy egg wash and baked until beautifully golden and aromatic. Perfect for cozy gatherings or as a comforting end to any meal, this classic recipe comes together with simple ingredients and delivers rich, nostalgic flavor in every bite. Whether served warm with a dollop of whipped cream or enjoyed on its own, this Dried Apple Pie is sure to steal the spotlight.
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Recipe Information
Ingredients
- 6 cups Dried apples
- 4 cups Water
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Butter
- 0.5 cup All-purpose flour
- 2 9-inch rounds Pie crust (homemade or store-bought)
- 1 large Egg
- 1 tablespoon Milk
Instructions
Place the dried apples in a large saucepan and pour in the water. Bring to a boil, reduce heat, and simmer for 20-25 minutes until the apples are soft and rehydrated.
Stir in the granulated sugar, brown sugar, cinnamon, and nutmeg. Let the mixture simmer for an additional 5 minutes, stirring occasionally.
Mash the apples slightly to create a chunky filling. Stir in the butter until melted, and then add the flour. Mix well until the filling thickens. Remove from heat and let it cool to room temperature.
Preheat your oven to 375°F (190°C).
Roll out one pie crust and fit it into a 9-inch pie pan. Trim the edges if necessary.
Spoon the cooled apple filling into the prepared crust, spreading it evenly.
Roll out the second pie crust and either place it whole over the filling or cut into strips to create a lattice pattern. Trim and crimp the edges to seal.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush it over the top crust for a golden finish.
Cut small slits in the top crust if using a whole cover to allow for steam to escape during baking.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and allow it to cool for at least 30 minutes before slicing and serving.
Nutrition Facts
Calories |
6538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.0 g | 226% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 3744 mg | 163% | |
| Total Carbohydrate | 1188.6 g | 432% | |
| Dietary Fiber | 94.7 g | 338% | |
| Total Sugars | 768.9 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 264 mg | 20% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 5629 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
