Apple Pie With Dried Fruit Recipes

Steps:

• Preheat oven to 350 degrees.
• Soak the dried apples in water overnight.
• Drain off the water and mix the apples with the sugar, cinnamon, and allspice.
• Line an 8-inch pan with one of the pie crusts and add the apple mixture.
• Dot with the butter and cover with the second crust.
• Slash the top of the pie for ventilation.
• Bake in the oven for about an hour, or until the crust turns golden brown.

Steps:

• Heat juice or cider to a boil and pour over dried apples; let stand for 1 hour.
• Cook apples in juice for 10 to 15 minutes or till tender.
• Stir remaining ingredients together.
• Add to apples and mix well.
• Put prepared pie crust in a 9-inch pie pan.
• Pour prepared apple mixture into crust.
• Top with 2nd crust.
• Brush with milk and sprinkle with sugar.
• Bake at 400° for 50 minutes or till done.

Steps:

• Preheat the oven to 350 degrees F. Roll out 1 piece of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; chill until ready to use.
• Make the filling: Peel and chop the apples. Pulse the apples, raisins, and dried plums, figs and cherries in a food processor until chunky. Transfer to a large bowl and toss with the sugar, tapioca, orange liqueur, lemon zest, cinnamon, salt and allspice. Spoon into the crust and dot with the butter.
• Roll out the second piece of dough into a 12-inch round on a lightly floured surface. Cut into 1/2-inch-wide strips with a knife. Arrange half of the strips in parallel rows over the filling, about 1/2 inch apart. Working with 1 strip at a time, arrange the remaining strips perpendicular to the first ones, weaving the strips over and under, to form a lattice. Fold the overhanging dough under itself and crimp the edge with your fingers. Brush the lattice crust with the beaten egg.
• Put the pie on a rimmed baking sheet and transfer to the oven; bake until the crust is golden and the filling is bubbly, about 1 hour. (Cover the edge with foil if it is browning too quickly.) Transfer to a rack and let cool until set, about 3 hours.

Steps:

• To prepare the crust, put the whole-wheat pastry flour, all-purpose flour, granulated sugar and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. In a small bowl combine the buttermilk and ice water. Add the buttermilk-water mixture and pulse 3 to 5 times more to combine. Pat the dough into a 4-inch round and wrap in plastic wrap. Place in the freezer for 10 minutes, or make ahead and refrigerate for up to 1 day.
• In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Core the apples and cut them into 1/4-inch slices. In a large bowl toss the apple slices with the lemon juice. Add the dried cherries then sprinkle in the cornstarch, brown sugar and cinnamon and toss until the apples are evenly coated. Set aside.
• On a lightly floured surface, roll the chilled dough into a large circle about 9 inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer it to the prepared baking sheet. If the dough breaks, patch it up with your fingers.
• Arrange the apple mixture in a mound in the center on the dough, leaving a 1 to 2-inch border. Fold the border over the filling. It will only cover the filling partially and does not need to be even.
• Bake the pie at 425 degrees F for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the pie in the oven all the while, and bake for another 40 minutes, until the apples are tender and the crust is golden brown.
• In a small bowl stir together the honey and boiling water to make a glaze. When the pie is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or at room temperature.

Steps:

• Remove the skin and core from four apples. Cut these apples into chunks, and place in food processor with the S-blade.
• Add apple pie spice, lemon juice and pineapple chunks. Process until smooth.
• Take the remaining apple and cut into small pieces to be placed on the bottom of the pie.
• Once mixture is smooth, pour over chopped apples into pie shell, and top, if desired, with crushed banana chips, raisins and papaya.

Steps:

• Sautéing the apples: Heat 2 large heavy skillets over high heat. Melt 2 tablespoons butter in each. When the butter bubbles, add the apples and sauté about 3 minutes.
• Adding sugar & spices: Add the sugar, vanilla, 2 teaspoons of the cinnamon, and the ginger. Stir or toss to coat the apples. Cook, stirring or tossing, frequently, until the apples are brown and juicy, 7 to 8 minutes.
• Completing the filling: Add the apricots, raisins, 1/2 cup of the cream, and the Calvados, plus a pinch of salt. Cook, stirring or tossing, until the apples are caramelized and the juices form a thick sauce, 7 to 10 minutes. Transfer to a baking sheet to cool.
• Rolling out the bottom crust dough: Dust a work surface with flour. Roll out the round piece of dough to a 12-inch-diameter round, dusting lightly if sticking and turning often. Press together any tears. Transfer to a 9-inch deep-dish pie plate.
• Rolling & cutting the lattice top: Dust the work surface with flour again. Roll out the second piece of dough to dimensions greater than the top of the pie and about 1/4 inch thick. Using a pizza wheel or a sharp knife, cut the square into even 1/2-inch-wide strips.
• Filling the pie: Position a rack in the center of the oven and preheat to 350°F. Transfer the cooled filling to the dough-lined pie dish. Press the filling slightly to compact. Trim the bottom dough to overhang about 1/2 inch around the edge.
• Forming the lattice top crust: Arrange 6 or 7 dough strips evenly across the filling. Arrange 6 or 7 strips at right angles to the first ones. Trim the ends. Fold the overhang over the lattice ends and crimp together into a neat border, rolling the rim toward the filling.
• Glazing the pie crust: In a small bowl, stir together the remaining 1 teaspoon ground cinnamon with the granulated sugar. Brush the lattice strips with beaten egg white. Sprinkle the cinnamon sugar over the strips.
• Baking the pie: Place the pie on a large rimmed baking sheet. Bake until the crust is deep brown and the filling is bubbling, 45 minutes to 1 hour. Leave the pie at room temperature to cool completely, at least 2 hours.
• Serving the pie: Whip the remaining 1 cup cream to soft peaks. Cut the pie into wedges and transfer to serving plates. Drizzle the Caramel Sauce over and around each slice and add dollops of whipped cream.