Dehydrated Apple Pie
Servings: 1 [8-inch / 20-cm] pie
1 cup [250 mL] dehydrated apples 2 1/2 cups [625 mL] hot water 1/4 teaspoon [1 mL] salt 1/2 cup [100 g] sugar 2 cups [500 mL] quick-cooking tapioca 2 teaspoons [10 mL] lemon juice 2 [8-inch / 20-cm each] pie shells 1/4 teaspoon [1 mL] cinnamon 1/2 teaspoon [2.5 mL] nutmeg 1 tablespoon [15 g] butter Preheat oven to 400°F [200°C]. Mix together dehydrated apples, hot water and salt into a casserole. Leave to rest for 20 minutes. Bring to a boil and leave to simmer, covered stirring from time to time, for 20 minutes. Mix in half of sugar. Slowly mix in already mixed with tapioca remaining sugar. Leave to simmer until thickened, remove from heat, stir in lemon juice. Leave to cool completely. Line an 8-inch [20-cm] pie plate with a pie shell. Well mix cinnamon and nutmeg into apple filling; pour into pie shell. Cut butter into tiny pieces; sprinkle all over filling. Cover with remaining pie shell. Cut a few slits on top of pie for steam to escape. Seal edges and remove any excess dough. Bake pie into preheated oven for 40 to 45 minutes, until golden brown.