Dehydrated Apple Recipes

Here are a few standard recipes for Dehydrated Apples.

Apples, Dry

To rehydrate dry apples: Use equal volume food and water.  Wait 20 minutes.

Apple Pie

One 9-inch pie crust                                       

1/4 lb dried apple slices (3-1/2 cups)

2 cups water                                                   

1/3 to 1/2 cup sugar

1/2 teaspoon cinnamon                                                          

Crumb topping:

1/2 cup flour                                                   

1/4 cup brown sugar

2-1/2 tablespoons butter or margarine            

Cook dried apples in water until soft, about 1 hour. Add additional water, but not an excessive amount. Do not drain.  Add sugar and cinnamon.    Pour into prepared pie shell.  Mix topping until crumbly and sprinkle over pie.  Note: Either sweet or sour apples may be used in drying. Sweet apples such as

Red Delicious are used for sweet schnitz (dried apples), and the peel is left on to ensure a rich flavor. If a tart flavor is preferred, use late fall or early winter fully matured apples. No research is available on the suitability of current commercial varieties of apples. Dry a small amount of a variety and test

by using it in one of your favorite recipes before drying large amounts of that variety.

Apple Coffee Cake (serves 18)

2 cups dried apples                                        

1 teaspoon lemon juice

1/2 cup margarine                                                       

3/4 cup sugar

2 eggs                                                             

1-1/2 cups flour

1/2 teaspoon salt                                                        

2 teaspoons baking powder

1/2 cup milk                                                   

1 teaspoon vanilla

Topping:         

1/2 cup sugar                                                  

2 teaspoons cinnamon

Place dried apples and lemon juice in a bowl. Add enough water to cover and soak for 1 hour.  Cream margarine and sugar.  Add eggs and beat well.  Sift together flour, salt and baking powder. Add to creamed mixture.  Add milk and vanilla. Beat well.   Pour into two 9-inch greased and floured cake pans.

Top with drained, rehydrated apple slices.  Combine sugar and cinnamon. Sprinkle evenly over apples. Bake at 375(F for 35 to 40 minutes. 

Apple Cream Leather

6 ea  apples                                                                 

1/2 tsp cinnamon

1/4  tsp cloves                                                            

1  c nonfat yogurt -- (plain)

1/2 tsp nutmeg

Puree ingredients in food processor or blender until smooth. Place fruit leather sheets in dehydrator trays. Spread puree over fruit leather sheets, 1/4" thick. Dry until leathery (pliable but not sticky).

Apple Crisp

3/4 Cup Flour                                     

3/4 Cup Brown Sugar

1/2 Tsp Cinnamon                                          

1/2 Cup Margarine

3/4 Cup Dehydrated Apples

Water -- as needed at least 3/4 cup to rehydrate, then add 1/2 to 1 cup more. Simmer apples in water according to package directions. (or soak dehydrated apples in equal amount of water for 30-40 minutes, then simmer in water.) When well heated, but not completely cooked, add the sugar/flour mixture and spread in a frying pan. Continue cooking until mixture is bubbly and thickened. As an alternative this may be baked in a reflector over. Spread the apple mixture in a baking pan and pat out the flour/sugar mixture over them. Bake in front of a good high fire, turning the pan once or twice to assure even baking. Makes about 6 cups.

Do not know where the recipes came from. These recipes are something I have had for many years.