Machine recommendation
Serves
Makes one 9-inch deep-dish pie; 8 servings
Prep time
10 minutes
Dehydrating time
Ingredients
- 6 cups dehydrated sliced apples
- Boiling water
- 1 cup sugar, plus more for sprinkling on top
- 3 tablespoons cornstarch
- 1 tablespoon apple pie spice
- 1 cup water
- 2 (9-inch) pie crusts (store-bought or homemade)
- Milk
Ingredients
macros
Instructions
- Place the dehydrated apples in a large heatproof bowl and fill with enough boiling water to completely cover them. Cover and let sit for 15 minutes to rehydrate. Drain the apples, reserving 1 cup of the soaking water.
- Preheat the oven to 350°F.
- In a small saucepan, whisk together the sugar, cornstarch, and apple pie spice. Add the water slowly, whisking constantly. Turn the heat to low and cook, stirring constantly, until the mixture is thick. Remove from the heat and let cool.
- Fit one of the crusts into a 9-inch deep-dish pie plate. Arrange the apples in the crust, then pour the sugar-and-cornstarch mixture over. Set the other crust on top, trim the edges, and then seal the two crusts together, fluting the edge. Cut a few steam vents in the top crust and, if you like, decorate the top with pastry cutouts. Brush the top with a little milk and sprinkle with sugar. Bake until the crust is nicely browned and juice bubbles from the vents, about 40 minutes. Let the pie cool to room temperature before slicing.
.svg)
