Cooling on the Rack
I’ve been playing around with a few dessert and pie recipes lately. It’s important to have sweets on occasion, no matter what is happening in the world around you. The advantage of dehydrated pies is that they are transportable, easy to store, and have everything except a few fatty ingredients that don’t dehydrate well. Almost everything you need is in one package.
This is a really simple single crust pie topped with a brown sugar and flour crumble.
I make up a template with the recipe for each dish I dehydrate and seal. It is inserted inside the bag with the rest of the ingredients. that way, if I share it with someone who isn’t familiar with using dehydrated foods, they will know what to do with it.
I was surprised at how quickly the peaches rehydrated. They didn’t take nearly as long as other fruits and veggies I’ve worked with.
Fill the Crust
Even the ingredients for the piecrust are included in the bag. Make a single piecrust and flute the edges. Fill it with the drained fruit.
Topped with Crumble
The topping is made from flour, brown sugar, and butter.
This was so tasty, Mike … well, Mike had a nice sized piece. This one didn’t last 24 hours!
See my post on How to Put Together a Dehydrated Casserole to learn how the ingredients are bagged separately.
Recipe Card in the Bag