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:
- 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:
- 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.