Recipes for using dehydarated apples.


Pastry for a 2-crust pie
1-2/3 cups dried apple slices
2/3 cup sugar
¼ teaspoon salt
½ teaspoon nutmeg
2 ½ cups water
2 tablespoons cornstarch
1 teaspoon cinnamon
1 tablespoon lemon juice

Combine all filling ingredients in a saucepan and bring to a boil. Boil for 1 minute. Pour into a pastry lined pie pan. Cover with remaining pastry. Bake at 425 degrees for 35 to 40 minutes until lightly browned.

From COOKIN’ WITH HOME STORAGE by Peggy Layton and Vicki Tate

Dried apples are an excellent snack right out of the can.
To reconstitute them use equal parts of dried apples to boiling water.
For example:
2 cups dried apples 2 cups boiling water
Let this set at least 5 minutes.

If you put this mixture through the blender you will have applesauce. For variety add 3 tbsp. Cinnamon Heart Candy to the mixture before you let it set or try some Cinnamon and Sugar mixture in it.

1 cup dried apples
Cover with 4 cups boiling water and let stand for 5 minutes in a sauce pan. Add: 1 cup raisins and simmer till tender. You may wish to sweeten this with brown sugar. This could also be thickened with flour or tapioca and placed in a pie shell.

One pie crust
2 cups dried apples firmly packed
Pour 2 cups boiling water over apples and let set for at least 5 minutes.
Mix together:
1/3 cup sugar
2 tbsp. flour
1/2 tsp. cinnamon
Add to the apple mix and continue cooking until thick. Stir constantly to prevent scorching. Pour mixture into pie shell and dot with 1 tbsp. butter

1/3 cup packed brown sugar
1/2 cup flour
1/4 cup butter
Cut in till crumbly. Sprinkle over the apple mixture and place in 350° oven for 55 minutes.

2 1/4 cups dried apples, break into small pieces approximately 1/3 inch by 1/3 inch. Do not grate as you do not want them to look like applesauce when cooked. Pour 2 cups boiling water over the apples and let sit at least 5 minutes in a 2-quart sauce pan. Add 2 cups sugar to this mixture and bring to a boil over medium heat. Make sure you are stirring constantly to prevent scorching. Boil for 1 minute. Turn the heat to simmer and simmer for 30 minutes. Stir occasionally. While this mixture simmers, put 5 tbsp. cold water into a small bowl and add 3 envelopes Knox Unflavored Gelatin. Chop a cup of walnuts and grease a square pan. At the end of the 30 minutes turn off the heat and add the gelatin to the apple mixture and stir until it is dissolved. Add 1 tbsp. vanilla and the cup of chopped walnuts, stir well and pour into the greased pan. Let cool for 2 hours. Cut into squares, roll in powdered sugar to coat and let set a while before wrapping in plastic wrap.
These will store up to two weeks in an airtight plastic container.

Chop or break 2 cups dried apples into small pieces. DO NOT RECONSTITUTE as in previous recipes. Place in a saucepan then add:
3/4 cup water
1/2 cup chopped nuts
1/2 cup sugar
1 tbsp. flour
Cook together slowly, stir constantly to prevent scorching until thick. Cool dough.
Cream together:
1 cup butter
2 eggs
1 3/4 cups brown sugar
1/2 cup water
1 tsp. vanilla

Mix well:
1/2 tsp. salt
1 tsp. soda
1/4 tsp. cinnamon
Blend in
3 1/2 cups flour (wheat or white)
Drop by a teaspoon onto an ungreased cookie sheet. Make a depression in the middle of each drop and place filling in the depression and then place 1/2 tsp. of dough on top of filling. Bake at 350° about 12 min.

1 cup shortening
2 cups sugar

2 eggs
2 cups applesauce (applesauce: 2 cups dried apples, 2 cups boiling water let stand 5 minutes)

Add and mix well:
2 tsp. soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 tsp. salt

3 1/2 cups flour
2 cups oatmeal
1 cup chopped nuts
1 cup chocolate chips (optional)
1 cup raisins (optional)

Mix well and drop by spoonfuls on greased baking sheet. Bake at 350 degrees 10-12 minutes.

Pour 2 cups boiling water over 4 cups dried apples Let stand at least 5 minutes.

Mix the following ingredients well:
1/2 cup flour
1/4 cups oatmeal
1/2 tsp. cinnamon
1/4 cup brown sugar
Then cut in 1/4 cup butter. Place the apples and liquid remaining in a greased 9 x 9 pan. Sprinkle the topping over the apples. Bake at 350° for 55 minutes.


1 2/3 cups dry apple slices
2 1/2 cups water
2 tbsp. cornstarch
2/3 cup sugar
1/4 tsp. salt
2 tsp. lemon juice (optional)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Mix all dry ingredients together, then add water and mix well. Bring to a rolling boil, stirring occasionally. If baking in a pie, preheat oven to 425°, place in oven and bake 40 minutes or until golden brown in pastry shell. (May use peeled and sliced fresh apples - enough to fill pie crust.)


Put pie filling in a greased square pan. Mix together:
1/4 cup flour
1/4 cup butter
1/4 tsp. salt
1/4 cup rolled oats or oatmeal
2 tbsp. sugar

Mix together thoroughly and spread over pie filling. Bake in 375ยบ oven for 25 minutes.
From the booklet “Basic Food Storage Cookbook” that the cannery used to sell: