Dried Apple Pie, AKA Schnitz Pie!

Making a dried apple pie had been on my to-do list for some time now. It was now time to dig into that bag of dried apples. Dried Apple Pie, also know as a Schnitz Pie was on our table this past holiday, but I certainly won't wait a year to make another one! 

 

Dried fruit is perfect pantry food, no matter where home is, right now!

When we packed up the kitchen to start our winter travels to Arizona, I packed a couple bags of organic dried Honey Crisp apple slices. And while we snack on them from time to time, I purchased them to use in baking. Baking up a dried apple pie primarily, but now that I have used them in a couple different recipes, I will probably purchase more the next time apple season comes around! because I cannot tell you how much I enjoyed this pie. Also a dried apple pie is frugal. I don't know about your area, but enough apples to bake a pie will run you about $10 at our local market. 

 

Dried fruit offers wonderful flavor for recipes cooked and baked after the fresh crop has been consumed. 

Dried fruit is a wonderful keeper in your pantry, and you always have something delicious to cook or bake into something even more delicious! Reconstituting dried apples is quite easy. For example this pie used 4 cups of loosely packed dried apple slices. The apple slices were placed into a sauce pan with half measure of water, brought to a boil, then set aside to cool and drink up all the water. That process yielded about 5 to 6 cups of sliced apples, the perfect amount for a pie. 

If you have it, apple juice is nice, but not required for flavor.

Many dried apple pie recipes suggest reconstituting in apple juice or cider. But a quick taste test of your stash of dried apples will tell you if the added flavor from the juice is needed. The Honey Crips apples in this pie were so flavorful they were pair up with water and warmth, to soften. Dried Apple Pie is a denser fruit filling, some have suggested it is more like an apple butter pie. But I did not find that to be true. The apple slices were still slices when the pie was cut.

Yes the dried apples cook up softer than a fresh apple pie, and while the flavor is richer, it is not to my way of thinking anything like apple butter pie...The best part about a Dried Apple Pie is that with a bag of dried apples in the pantry an apple pie for dessert is only a pie away!

Additional notes on this recipe:

You will want to taste your dried apples. If they are tart, use the larger amount of sugar and simmer them in the apple juice instead of water. 

You may want to cut the apple slices in half before simmering, it will make cutting the pie easier. 

Get a head start on this pie, by preparing the dried apples the day before. 

A dried apple pie is not domed as a fresh apple pie is. Do not worry, the flavor is quite rich, you won't be missing any of the flavor or enjoyment in this apple pie!

Yes, this pie would go quite well with a small scoop of vanilla ice cream...

Ingredients needed for this recipe:

• dried apples
• water or apple juice
• sugar
• lemon juice
• whole wheat flour
• cinnamon
• nutmeg
• salt
• whole wheat double crust pie dough 

You will also need the following:

• medium sized saucepan with lid
• small sized mixing bowl
• pie plate
• rolling pin
• measuring cups
• measuring spoons

Now we are ready to begin!

Dried Apple Pie

inspired by food.com

375-degree oven

4 cups loosely packed dried apple slices

2 c water or apple juice, see note above

1 T lemon juice

2/3 - 3/4 c sugar

2 T whole wheat flour

1 t cinnamon

1/4 t nutmeg

1/8 t salt

whole wheat double crust pie dough, recipe found here. 

Place the dried apple slices and the water or apple juice into the sauce pan, bring to a boil, then remove from heat and let cool until just barely warm. 

While the apples are cooling, prepare the dough for the pie crust. Roll out the bottom crust, and place into the pie pan. Roll out the top crust and let rest while preparing the apple filling. 

When the apples are cool, add the lemon juice to the saucepan, and gently stir the apple slices to mix evenly. 

In the small mixing bowl, combine the sugar, whole wheat flour, cinnamon, nutmeg and salt. Mix well. Add to the apples and fold together gently. 

Spoon the apple mixture evenly into the bottom crust, carefully fit the top crust over, seal the edges and flute is desired.   

Bake 45 to 50 minutes or until done and bubbly. Remove from the oven, and let cool. Serve warm or chilled as desired. 

Storage options for Dried Apple Pie. Store covered at room temperature for up to 24 hours. For longer storage times, store in the refrigerator. You may freeze leftover pie, however there may be a change in texture of the filling and the crust, but it will still be delicious!

UPDATE:  For your convenience, a "copy and paste" version of Dried Apple Pie has been included below. 

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Printable "copy and paste" version: 

Dried Apple Pie

inspired by food.com

375-degree oven

4 cups loosely packed dried apple slices

2 c water or apple juice, see note above

1 T lemon juice

2/3 - 3/4 c sugar

2 T whole wheat flour

1 t cinnamon

1/4 t nutmeg

1/8 t salt

whole wheat double crust pie dough, recipe found here. 

Place the dried apple slices and the water or apple juice into the sauce pan, bring to a boil, then remove from heat and let cool until just barely warm. 

While the apples are cooling, prepare the dough for the pie crust. Roll out the bottom crust, and place into the pie pan. Roll out the top crust and let rest while preparing the apple filling. 

When the apples are cool, add the lemon juice to the saucepan, and gently stir the apple slices to mix evenly. 

In the small mixing bowl, combine the sugar, whole wheat flour, cinnamon, nutmeg and salt. Mix well. Add to the apples and fold together gently. Spoon the apple mixture evenly into the bottom crust, carefully fit the top crust over, seal the edges and flute is desired.   

Bake 45 to 50 minutes or until done and bubbly. Remove from the oven, and let cool. Serve warm or chilled as desired.

Storage options for Dried Apple Pie. Store covered at room temperature for up to 24 hours. For longer storage times, store in the refrigerator. You may freeze leftover pie, however there may be a change in texture of the filling and the crust, but it will still be delicious!

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