Prep 45 mins
Cook 35 mins
A pioneer recipe.
- 1 lb dried apple
- 1 1⁄2 cups light brown sugar
- 1⁄8 teaspoon salt
- 1 1⁄2 tablespoons cinnamon
- 3 sheets pie pastry (either store-bought or your own recipe)
- Wash apples and soak in water to cover, overnight.
- Cook until very tender in the water in which they were soaked, adding more water if needed.
- Press through a sieve or food mill, add sugar, salt and cinnamon.
- Cook until thick, stirring constantly to prevent scorching.
- Preheat oven to 450°F.
- Line the bottom and halfway up the sides of a 9 x 13" pan with pastry, spread the apple mixture at least 1/2" thick over the pastry.
- Dot liberally with butter and cover with remaining pastry.
- Cut a design in the top crust to allow the steam to escape.
- Press edges of the pastry together and bake for ten minutes; reduce the heat to 350F and bake for 20 to 25 minutes longer, or until crust is done.
- Cut into squares and serve warm or cold.