Apple Pie

This is a recipe that I got at an Enrichment Meeting years ago. It uses dehydrated apples for the filling. Christy asked me for this recipe because she has a few cans of dehydrated apples. Anyway, this is a good food storage recipe also.

Double Pie Crust

Ingredients:

2 cups sifted flour
1 tsp. salt
2/3 cup shortening
7 Tbsp. ice water

Directions:
Mix flour and salt together. Cut in shortening. Add ice water 1 tbsp at a time until dough is just moist. Do not over work. Divide dough in half and refrigerate for several hours before rolling out.

Apple Pie Filling

Ingredients:
2-1/3 cups dehydrated apple slices
2 Tbsp. cornstarch
1/4 tsp. salt
1/2 tsp. nutmeg
2/3 cup sugar
1 tsp. cinnamon
2-1/2 cups water
2 tsp. lemon juice (optional)
2 Tbsp. butter (optional)

Directions:
Make double pie crust and set aside. For pie filling, mix all dry ingredients, then add water and optional ingredients, and mix well. Bring to a rolling boil, stirring occasionally. Preheat oven to 425 F. Add filling to pie crust and top with second crust. Make vents on top for steam to escape. Place pie in oven and bake 40 minutes or until golden brown.

Note: The pie will not look very full at first, but as the apples absorb water during cooking, they will plump and fill the pie crust.