Wednesday, October 7, 2009

Using Dehydrated apples

Apple Pie Filling
from the Basic Food Storage Cookbook, pg. 15

1 2/3 Cups dry apple slices
2 Tbsp. cornstarch
1/4 Tbsp. salt
1/2 tsp. cinnamon
2 1/2 Cups water 2/3 Cup sugar
2 Tbsp. lemon juice (optional)
1/4 tsp. nutmeg

Mix all dry ingredients together, then add water and mix well. Bring to a rolling boil, stirring occassionally. Preheat oven to 425 degrees F, place in oven and bake 40 minutes or until golden brown in pastry shell.

Apple Crisp (with above pie filling)
from the Basic Food Storage Cookbook, pg. 15

Put pie filling in a greased spare pan.
Mix together:
1/4 C. flour
1/4 tsp. salt
2 Tbsp. sugar
1/4 C. butter
1/4 C. rolled oats or oatmeal

Mix together thoroughly and spread over pie filling and bake in 375 degree F oven for 25 minutes.

Dutch Apple Pie
from the Basic Food Storage Cookbook, pg. 15

1 pie crust, uncooked

In saucepan, place:
2 C. dred apples, firmly packed
Pour 2 Cups boiling water over apples and let stand for at least 5 minutes.

Mix together:
1/3 C. sugar
2 Tbsp. flour
1/2 tsp. cinnamon

Add to the apple mix and continue cooking until thick. Stire constantly to prevent scorching. Pour mixture into pie shell and dot with 1 Tbsp. butter.

1/3 C. firmly packed brown sugar
1/2 C. flour
1/4 C. butter or marg

Cut into each other until crumbly. Sprinkle over the apple mixture, and place in 350 degree F over for 55 minutes.

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