Tuesday, October 16, 2012

Apple Raisin Pie

Apple Raisin Pie

What do you do with all those apples you just dehydrated?  Outside of eating them as a snack, there must be something you can do.  Here is a recipe I found using dehydrated apples to make a pie.


Packaged with Recipe Card 

After playing around with a recipe to make sure it works… and is tasty, I set up a template with the ingredients and the instructions on how to make the pie.  I always include instructions in my vacuum-sealed foods.  The reason is that in the event I want to share a packet with someone who isn’t familiar with using dehydrated foods, they will know what’s in it and how to use it. 

Below is the Recipe Card:

Apple Raisin Pie
Use Before: _______________ (5 yrs)
5 cups dehydrated apples
1/2 cup raisins
1 tbsp flour
Dash of salt
1/2 cup sugar (add more if desired)
1/2 tsp cinnamon
1/8 tsp allspice
Pie crust: 2 cups flour w/1/2 tsp salt
Add Fresh Ingredients:
1 Tbsp butter
2/3 cup butter or shortening (for pie crust)
6 to 7 tbsp COLD water
Rehydrate apples in 4 cups water (do this at least 3 to four hours before making pie)
Drain water from apples
Add sugar, spices, and raisins to apples
Make Pie crust: cut butter into flour to form pea-sized pieces form. Add water and make dough. Wrap in plastic wrap and refrigerate for 20 minutes. Make two equal balls. Refrigerate one ball, roll out other ball to make bottom crust for 9 inch pie.
Pour apple mixture in pie shell.
Dot with 1 tbsp butter
Roll out top piecrust and place on pie.  Seal edges. Cut steam slots
450º for 15 minutes
Reduce heat to 325º for 35 minutes longer or until apples are tender and juice bubbles out of vents.
Cool on rack for 2 to 3 hours before serving.

  • This recipe includes everything including the flour for making a double piecrust. 
  • Notice the Use Before Date. Since fruits have about a five year shelf life, I not the date it needs to be used before.  Since I dried the apples in 1012, I put the UB Date as 2017.  

Separately Bagged Ingredients 

  • The apples and raisins need to be dehydrated.
  • The piecrust ingredients need to be mixed together and rolled out. They are bagged separately from the spices, which will be mixed in with the fruit after the fruit is drained.
  • I use cheaper snack and sandwich baggies to hold those different components.  I squeezed as much air out of the flour as possible before sealing the bag.  The spice baggie I left open and facing the top of the vacuum bag.  When I turn on the vacuum sealer, it sucks the air out of that bag as well.
Notice the following:

Add Fresh Ingredients:
1 Tbsp butter
2/3 cup butter or shortening (for pie crust)
6 to 7 tbsp COLD water

  • This is for ingredients that cannot be dehydrated. Instead of using shortening for the piecrust, we always use butter because all the shortenings I’ve found are hydrogenated, which is especially bad for you.  
Linda’s Note: In this case, you might prefer your pie to be sweeter than mine.  If so, add more sugar. My family’s taste prefers to taste apples more than sugar, so we use less sugar.  That being said, you might want to play around and adjust the spices to suit your own taste. 




  1. Oh this is a good recipe. Thanks for sharing. You could use Thrive butter powder in it in place of the regular butter and for the crust I'm sure. No fat. :}

    1. Thanks Bruce & Victoria! I do test my recipes on hubby and me before posting them. Sometimes I have to experiment and try it several times to get the porportions right. We have talked about getting dehydrated butter. WE don't use shortening because most of what I've found is hydroginated.