Dried Apple Cider Pie
- Preheat oven to 400 degrees F. In a large saucepan combine dried apples and cider or juice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Stir in sugar, cinnamon, and nutmeg. Simmer, uncovered, for 15 minutes (juices will be slightly thickened).
- Meanwhile, prepare Apple Pie Pastry. Roll two-thirds of the pastry to a 12-inch circle. Transfer to a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Add prepared apple filling, spreading evenly. Dot with butter.
- Cover edge of pie with foil. Bake for 20 minutes. Remove foil; bake 20 to 25 minutes more or until pastry is golden brown and apple edges begin to brown. Cool on a wire rack.
- Roll remaining pastry into an oval about 6x4 inches. Cut into 1/4-inch-wide slivers. Place on a baking sheet; bake 10 to 12 minutes or until lightly browned; cool. Scatter slivers over pie before serving. Makes 8 servings.
- In a medium bowl combine flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Using a total of 5 to 6 tablespoons cold water, sprinkle 1 tablespoon water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat until all is moistened. Form into a ball.
Nutrition Facts (Dried Apple Cider Pie)
- Per serving:
- 406 kcal cal.,
- 14 g fat
- (4 g sat. fat,
- 3 g polyunsaturated fat,
- 4 g monounsatured fat),
- 4 mg chol.,
- 287 mg sodium,
- 66 g carb.,
- 3 g fiber,
- 37 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet