Dried Apple “Pour-Through” Pie

Preparation info

  • Makes 1 deep 9- or deep 9½ inch pie; serves about

    8

    • Difficulty

      Medium

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

In the days before home refrigeration, apples and other fruits were dried and put by for the winter. Many old recipes from New England, the Appalachians and the Midwest show how the dried apples were then put to use in both sweet and savory dishes. Simmered into applesauce, dried apples were served as is, or used to fill Dried Apple Gingerbread Stack Cake. Dried apple pie was a winter standby. Because drying concentrates the fruit’s flavor and sweetne