Apples

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Merely suggesting an alternative view. Depending on what you rehydrate
the apples in, you can add wonderful other flavors to the pie. I've
done it with pineapple juice and added a layer of custard on top. Wow.
Apple juice, of course. But apple juice with a good dash of apple jack
is better. There are lots of recipes floating around for dried apple
pie. Not a mainstream item, but good.

Would you care to float your favourite my way please?

O

Goomba38 said:

Bob (this one) wrote:
Seems to *want* the abuse his foolishness invites. Sick, sick guy...

Quoted message said:

Pastorio

And it seems to me you have a strong need to be seen as someone who
knows it all too. At least he doesn't cross post his rants.

He's just insufferable.

-L.

Ophelia said:

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Merely suggesting an alternative view. Depending on what you rehydrate
the apples in, you can add wonderful other flavors to the pie. I've
done it with pineapple juice and added a layer of custard on top. Wow.
Apple juice, of course. But apple juice with a good dash of apple jack
is better. There are lots of recipes floating around for dried apple
pie. Not a mainstream item, but good.

Would you care to float your favourite my way please?

Here's my basic and a few ideas to gild this lily.

Pastorio's Dried apple-honey pie
1 cup honey
2 1/4 cups apple juice, divided
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1/4 teaspoon ground nutmeg
pinch cloves
12 ounces (3/4 pound) dried apples
3 tablespoons cornstarch
1/4 cup walnuts coarsely chopped
1/4 cup dried cranberries (optional)
1 1/2 tablespoons butter
pastry for two-crust pie
1 tablespoon milk
1 tablespoon granulated sugar
Heat oven to 400°F. Combine honey, 2 cups juice, cinnamon, lemon juice,
nutmeg and cloves in a saucepan and bring to a boil. Stir to dissolve
honey. Add apples, reduce heat to a low simmer, cover and cook for 20-30
minutes, or until apples are tender (add more water or cider if it gets
too low). Drain, reserving the liquid and returning it to the saucepan
with any necessary reserved apple juice or water to make 1 cup liquid.
Let the liquid cool for a few minutes and whisk in the cornstarch.
Return to heat and cook until thickened. Stir in nuts, berries and
apples and remove from heat. Roll out pastry and line pie plate. Pour in
apples, dot with butter and cover with top crust. Vent crust. Brush with
milk and sprinkle sugar over. Bake on a baking sheet for 15 minutes,
then lower temperature to 350°F and bake for another 30 minutes or until
crust is golden.

Variations/additions: When assembling, put half the apple filling in the
shell, sprinkle grated cheddar over, add remaining apples and another
layer of cheese. Substitute dried pears, peaches and/or apricots for
some of the apples. Dot with caramels instead of butter, or pour a
little dulce de leche over before or after putting on top crust, or
leave top crust off. Dot with crumbled blue cheese. Use puff pastry for
the top crust, decorating it with trimmings. Make it as a cobbler with a
biscuit topping.

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ophelia said:

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Merely suggesting an alternative view. Depending on what you
rehydrate the apples in, you can add wonderful other flavors to the
pie. I've done it with pineapple juice and added a layer of custard
on top. Wow. Apple juice, of course. But apple juice with a good dash
of apple jack is better. There are lots of recipes floating around
for dried apple pie. Not a mainstream item, but good.

Would you care to float your favourite my way please?

Here's my basic and a few ideas to gild this lily.

Pastorio's Dried apple-honey pie

<recipe saved>

Thanks🙂

zxcvbob said:

Bob (this one) said:

~patches~ said:

Bob (this one) wrote:

> ~patches~ wrote:
>
>> I can't comment on commercial dehydrated apples other than those in
>> some trail mixes. They are eaten in the dehydrated form. I
>> routinely dehydrate apple slices for snacking & floating in hot
>> apple cider. I can tell you they really don't rehydrate all that
>> well. They certainly would make a very decent apple pie!
>
>
>
> Oh, they do, and it's a local tradition with farm families around
> here to make dried apple pies and other sweet and savory apple
> dishes. This is a large apple-growing area and has been for a long
> time.

Well, I stand corrected and will have to try a pie using dehydrated
apples.

Merely suggesting an alternative view. Depending on what you rehydrate
the apples in, you can add wonderful other flavors to the pie. I've
done it with pineapple juice and added a layer of custard on top. Wow.
Apple juice, of course. But apple juice with a good dash of apple jack
is better. There are lots of recipes floating around for dried apple
pie. Not a mainstream item, but good.

Pastorio

I wonder how they would be rehydrated with Canadian whiskey. And then
made into a pie...

Or brandy? Or sherry? Oh I do feel an experiment in the makings 🙂

Quoted message said:

Best regards,
Bob

Bob (this one) said:

zxcvbob said:

Bob (this one) said:

~patches~ wrote:

> Bob (this one) wrote:
>
>> ~patches~ wrote:
>>
>>> I can't comment on commercial dehydrated apples other than those
>>> in some trail mixes. They are eaten in the dehydrated form. I
>>> routinely dehydrate apple slices for snacking & floating in hot
>>> apple cider. I can tell you they really don't rehydrate all that
>>> well. They certainly would make a very decent apple pie!
>>
>>
>> Oh, they do, and it's a local tradition with farm families around
>> here to make dried apple pies and other sweet and savory apple
>> dishes. This is a large apple-growing area and has been for a long
>> time.
>
>
> Well, I stand corrected and will have to try a pie using dehydrated
> apples.

Merely suggesting an alternative view. Depending on what you
rehydrate the apples in, you can add wonderful other flavors to the
pie. I've done it with pineapple juice and added a layer of custard
on top. Wow. Apple juice, of course. But apple juice with a good dash
of apple jack is better. There are lots of recipes floating around
for dried apple pie. Not a mainstream item, but good.

I wonder how they would be rehydrated with Canadian whiskey. And then
made into a pie...

<LOL> I don't think I'd bake it in a gas oven.

Pastorio

Nah you shouldn't have a problem with Canadian whiskey 😉 BTW, DH
insists on Canadian whiskey when in the US as he doesn't like the taste
of American whiskey. Now if you were using 151 Rum the one that comes
with a flame arrester you might just have a wee problem using a gas oven.

~patches~ said:

Bob (this one) said:

zxcvbob said:

Bob (this one) wrote:

> ~patches~ wrote:
>
>> Bob (this one) wrote:
>>
>>> ~patches~ wrote:
>>>
>>>> I can't comment on commercial dehydrated apples other than those
>>>> in some trail mixes. They are eaten in the dehydrated form. I
>>>> routinely dehydrate apple slices for snacking & floating in hot
>>>> apple cider. I can tell you they really don't rehydrate all that
>>>> well. They certainly would make a very decent apple pie!
>>>
>>>
>>>
>>> Oh, they do, and it's a local tradition with farm families around
>>> here to make dried apple pies and other sweet and savory apple
>>> dishes. This is a large apple-growing area and has been for a long
>>> time.
>>
>>
>>
>> Well, I stand corrected and will have to try a pie using dehydrated
>> apples.
>
>
>
> Merely suggesting an alternative view. Depending on what you
> rehydrate the apples in, you can add wonderful other flavors to the
> pie. I've done it with pineapple juice and added a layer of custard
> on top. Wow. Apple juice, of course. But apple juice with a good
> dash of apple jack is better. There are lots of recipes floating
> around for dried apple pie. Not a mainstream item, but good.
>

I wonder how they would be rehydrated with Canadian whiskey. And
then made into a pie...

<LOL> I don't think I'd bake it in a gas oven.

Pastorio

Nah you shouldn't have a problem with Canadian whiskey 😉 BTW, DH
insists on Canadian whiskey when in the US as he doesn't like the taste
of American whiskey. Now if you were using 151 Rum the one that comes
with a flame arrester you might just have a wee problem using a gas oven.

There really /could/ be an explosion risk baking with too much whiskey.
Even tho 80 proof liquor is just barely flammable, the alcohol vapors
will build up in the oven as the alcohol boils out.

Best regards,
Bob

zxcvbob said:

There really /could/ be an explosion risk baking with too much whiskey.

Nonsense.

Quoted message said:

the alcohol vapors will build up in the oven as the alcohol boils out.

Ovens are vented.

Sheldon

In article <[email hidden]>,

Kimberly said:

I'm looking for the very best apples (or combination of apples) to use
in plain old apple pie....I've used Granny Smith but Braeburn, Throme
Empire and Ida Red were also recommended. Anyone have an opinion?

Haralson, Cortland, Grannysmith, Prairie Spy. Guy at Aamodt's in
Stillwater says to use three varieties. I usually use one: Haralson.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

Melba's Jammin said:

In article <[email hidden]>,

Kimberly said:

I'm looking for the very best apples (or combination of apples) to use
in plain old apple pie....I've used Granny Smith but Braeburn, Throme
Empire and Ida Red were also recommended. Anyone have an opinion?

Haralson, Cortland, Grannysmith, Prairie Spy. Guy at Aamodt's in
Stillwater says to use three varieties. I usually use one: Haralson.

I think most of us were raised on just one type of apple in a pie.
It's interesting to see varieties that are not widely available. Of
course Granny Smith is a given... I've heard of Cortland - can't say
I've seen it to buy and the other two are not familar names. I know
apples are regional, but that gal from Michigan left me absolutely
flabbergasted with her mention of 15 types to choose from. That
wasn't the case when I lived there back in the dark ages.

Where do you get your Northern Spies from?
I'm in Arizona and the nearest orchard I can find with
'Spies is in New Mexico.

I do get tired of the Delicious and Grannies. There are just
too many better apples out there to be satisfied with them.

Bart

Bart D. Hull
[email hidden]
Tempe, Arizona

Check http://www.inficad.com/~bdhull/engine.html
for my Subaru Engine Conversion
Check http://www.inficad.com/~bdhull/fuselage.html
for Tango II I'm building.

Remove -nospam to reply via email.

Dave Smith said:

Wayne Boatwright said:

On Thu 03 Nov 2005 03:05:12p, Kimberly wrote in rec.food.cooking:

Quoted message said:

I'm looking for the very best apples (or combination of apples) to use
in plain old apple pie....I've used Granny Smith but Braeburn, Throme
Empire and Ida Red were also recommended. Anyone have an opinion?

I can't get very good pie apples where I live. I generally use yellow
delicious. I think they make a decent pie.

Delicious apples in a pie? Pooey. Never. They are tasteless and the wilt
when cooked.
Northern Spy are at the top of my list. I have also used Spartan, Macs and
Ida Reds.

Wayne Boatwright said:

If anyone gets stuck with bland apples, try adding 1/2 - 1 cup of fresh raw
cranberries. Makes an amazing pie.

Hmmm. I don't know why I have never thought of doing that
myself, especially since I always add some chopped cranberries
to blueberry pies.

--
Jean B.