How to make it

  • Preheat oven to 400 degree F. In a large saucepan combine dried apples and cider or juice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Stir in sugar, cinnamon, and nutmeg. Simmer, uncovered, for 15 minutes (juices will be slightly thickened).
  • Meanwhile, prepare Apple Pie Pastry. Roll two-thirds of the pastry to a 12-inch circle. Transfer to a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Add prepared apple filling, spreading evenly. Dot with butter.
  • Cover edge of pie with foil. Bake for 20 minutes. Remove foil; bake 20 to 25 minutes more or until pastry is golden brown and apple edges begin to brown. Cool on a wire rack.
  • Roll remaining pastry into an oval about 6x4 inches. Cut into 1/2-inch-wide slivers. Place on a baking sheet; bake 8 to 10 minute. Scatter slivers over pie before serving. Makes 8 servings.
  • Apple Pie Pastry: In a medium bowl combine 1-3/4 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 1/2 cup shortening until pieces are the size of small peas. Using a total of 5 to 6 tablespoons cold water, sprinkle 1 tablespoon water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat until all is moistened. Form into a ball.

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