Discover The Recipe For Old Fashioned Dried Apple Pie

Discover the delicious taste of rustic, old fashioned dried apple pie.

When the first cool breeze of autumn sweeps through, there’s nothing I love more than the smell of apples—especially when they’re baking into a pie. Apples have always been a symbol of the season’s beginning for me, ushering in that cozy feeling we all crave. But what makes this apple pie special isn’t just the fresh apples you might typically find in a pie; it’s the use of dried apples, a time-honored tradition that dates back to when preservation was key to enjoying the harvest long after the leaves had fallen.

Dried apples were a staple in the kitchens of early American settlers, who relied on them to carry the flavors of fall into the colder months. These concentrated, sweet slices were often rehydrated and used in pies that graced the tables at family gatherings and holiday feasts. There’s something magical about the way dried apples transform in a pie, soaking up spices and creating a rich, deep flavor that’s simply irresistible.

This Southern Orchard Apple Cake Recipe Is Perfect For Fall Baking

As someone who absolutely adores apples in all their forms, this pie recipe holds a special place in my heart. It captures the essence of fall with every bite, blending tradition with a touch of modern indulgence. So, whether you’re a seasoned baker or just starting your journey, this Michelin-starred apple pie is sure to become a favorite in your autumn recipe collection. Let’s dive into the delicious details of how to make it.

Old Fashioned Dried Apple Pie

Ingredients

For the Tart Crust:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cut into small cubes
- 3-4 tablespoons ice water

For the Filling:
- 1 ½ cups dried apple slices
- 1 cup apple cider (for rehydrating the apples)
- ¼ cup brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract

For Glazing:
- ¼ cup pear preserves
- 1 tablespoon water

Instructions

1. Prepare the Tart Crust:

In a large bowl, whisk together the flour, sugar, and salt.
Cut in the chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, until the dough comes together. It should be slightly crumbly but hold together when pressed.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Rehydrate the Dried Apples:

In a medium saucepan, bring the apple cider to a simmer.
Add the dried apple slices and let them simmer for 10-15 minutes until they are plump and softened.
Drain the apples and let them cool slightly.

3. Preheat and Roll Out:

Preheat your oven to 375°F (190°C).
Roll out the chilled tart dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom.
Gently press the dough into the tart pan, trimming any excess dough from the edges.
Prick the bottom of the crust with a fork to prevent puffing.

4. Arrange the Apples:

In a small bowl, melt the butter and mix it with the brown sugar, cinnamon, nutmeg, lemon juice, and vanilla extract.
Brush a thin layer of the butter mixture over the bottom of the tart crust.
Starting from the outer edge, arrange the apple slices in a circular pattern, overlapping slightly as you work your way to the center.
Brush the remaining butter mixture over the arranged apples.

5. Bake the Tart:

Bake the tart in the preheated oven for 25-30 minutes, or until the crust is golden brown and the apples are slightly caramelized.

6. Glaze the Tart:

While the tart is baking, heat the pear preserves and water in a small saucepan until melted and smooth.
Once the tart is done, brush the warm pear glaze over the top to give it a beautiful shine.

7. Cool and Serve:

Allow the tart to cool completely before removing it from the pan.
Serve at room temperature, either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Best Practices and Tips

Glaze Magic: The pear glaze adds a professional finish to the tart, giving it a glossy, irresistible appearance.Enjoy this delightful apple pie, where the warmth of cinnamon and the tartness of dried apples come together in a perfectly flaky, buttery crust. Happy baking!

Crust Perfection: Ensure your butter is very cold when making the crust to achieve a flaky texture. Don’t overwork the dough; this keeps the crust tender.

Apple Cider Soak: Rehydrating the dried apples in apple cider not only plumps them up but also infuses them with a deeper apple flavor, enhancing the tart’s overall taste.

Beautiful Arrangement: For a stunning presentation, take your time to arrange the apple slices in an even, concentric pattern. This visual appeal is a major part of the tart’s charm.