Crumb-Topped Dried Apple Pie

“The filling in this pie is not high and full like pies made from fresh apples, but the flavor is outstanding—many people find it far superior to fresh apple pie. Try it and see what you think.”

Makes 1 pie

Ingredients

Crust and FIlling

• Pastry for one 9-inch piecrust
• 2 1/2 cups (packed) dried apple slices (a little over 3 ounces)
• 2 cups apple juice or cider
• 1/4 cup white sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoons butter

Crumb topping

• 3/4 cup all-purpose flour
• 1/3 cup light brown sugar, packed
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 6 tablespoons butter, slightly softened, cut into 6 pieces

Preparation

1. Fit the pastry into a 9-inch pie plate (not deep-dish), decoratively fluting the edges. Refrigerate until needed. Position an oven rack at the bottom of the oven; preheat to 375°F.
2. Combine the apple slices and cider in a nonaluminum saucepan. Heat to boiling over medium heat, stirring occasionally. Reduce heat to medium-low and cover the saucepan. Simmer for 20 minutes, stirring occasionally. Stir in 1/4 cup white sugar, the cornstarch, cinnamon, and nutmeg. Simmer, uncovered, until thickened, about 5 minutes, stirring constantly. Remove from heat and set aside, uncovered.
3. Prepare the crumb topping: Stir together the flour, brown sugar, 1/4 cup white sugar, and salt in a mixing bowl. Add the butter. Rub together with your fingers until the mixture is crumbly, with a mix of large and small clumps.
4. Scrape the apple filling into the prepared pie crust, spreading evenly. Dot with 1 1/2 teaspoons butter, breaking into small pieces as you scatter over the filling. Sprinkle the crumb topping over the filling. Bake on the bottom rack for 45 to 50 minutes; the filling should be bubbling and the crust should be richly browned. Cool at least an hour before serving.

From “The Beginner’s Guide to Making and Using Dried Foods: Preserve Fresh Fruits, Vegetables, Herbs, and Meat with a Dehydrator, a Kitchen Oven, or the Sun” by Teresa Marrone.