As the dried apple slices rehydrate and cook they transform into a saucy, concentrated filling. To create a smoother, rather than chunky, apple filling that is reminiscent of a chutney.
3 cups Farm Fresh Nuts Apple Rings
2 1⁄2 cups apple juice or 2 1/2 cups apple cider
your favorite recipe for pastry for a double-crust 9-inch pie
3⁄4 cup sugar
1 teaspoon cinnamon
2 tablespoons flour
1⁄4 teaspoon nutmeg
1⁄4 teaspoon salt
Heat juice or cider to a boil and pour over dried apples; let stand for 1 hour.
Cook apples in juice for 10 to 15 minutes or till tender.
Stir remaining ingredients together.
Add to apples and mix well.
Put prepared pie crust in a 9-inch pie pan.
Pour prepared apple mixture into crust.
Top with 2nd crust.
Brush with milk and sprinkle with sugar.
Bake at 400° for 50 minutes or till done.