A few weeks ago, I bought a package of dried apples at the local Armenian store, just to have as a snack for Spane. It’s beginning to get cold again, so I’ve been thinking about baking. I already made Apple Brown Betty that turned out a little too brown because I should have removed one of the racks in Bertha. I thought of making a Chocolate Cake with Mocha Frosting, but it got too hot to do that. So, today, I’m still thinking about baking something when I remember about the dried apples.
I also had one single pie crust left over from when I made the Scrambled Burger Quiche.
Chef Farion was visiting today, so I laid the apples and the pie crust on the counter, and I said, “I’ve got this and this. What do you think?” He gave me the inspiration for a Crostada .
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Making this pie is so simple. It’s a matter of re-hydrating the apples, putting them on the pie dough and baking it. The great thing about this pie is that if you keep dried apples around for snacking, you can make this pie any time you want!
Recipe: Dried Apple Raisin Crostata
Summary: Make this simple tart any time with dried apples you have on hand
- 1 package dried apples
- 1/4 cup raisins
- 1/2 cup sugar
- 1 cup water
- 1 tablespoon white wine
- 2 teaspoons Saigon cinnamon
- 1/4 teaspoon mace
- 1 unbaked pie crust
— Topping —
- 1 egg
- 1/4 cup sugar
- Put all the ingredients except the dough in a large sauce pan. Cook on low heat until the apples have plumped up, and the liquid is reduced to a syrup.
- Have ready a baking sheet lined with parchment paper. Preheat the oven to 375.
- Place the dough on the baking sheet, and then put the apple mixture on top of the dough, spreading it out to about an inch from the edge.
- Bring the dough up over the apples, not covering them completely.
- Beat the egg with a little water and paint the dough with the egg wash. Sprinkle the sugar on the dough.
- Bake the pie for about 20 minutes or until the top is golden brown. Remove and let sit for until it is cool enough to eat.
You can omit the wine. This would be very good topped with Crème fraiche.
Preparation time: 30 minute(s)
Cooking time: 20 minute(s)
Diet type: Vegetarian
Number of servings (yield): 4
Culinary tradition: Italian
Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.