Dried Apple Pie

One of the products that can be purchased at the Dry Pack Cannery is Dry Apples.  Here is a great recipe for using them.  

3/4  pound dried apples

  1    quart apple cider

1/2  cup sugar

  3    tablespoons cornstarch or flour

1/2  teaspoon cinnamon

1/4  tablespoon butter or margarine

9-inch pastry for double-crust pie

Combine apples and cider; simmer 30 minutes until apples are soft but not mushy.  Drain apples, reserving 1/4 cup cider. Cool.  Combine sugar, cornstarch or flour and spices in a large bowl.  Add apples and toss gently. Add the reserved 1/4 cup cider and toss again.  Place apple mixture in a 9-inch pie plate lined with an unbaked pie shell.  Dot with butter.  Cover with pastry, crimp edges and cut several steam vents.  Bake pie on baking sheet on bottom rake of oven at 425˚F for 15 minutes.  Reduce heat to 350˚F; bake 30 minutes more.