DRIED APPLE PIE RECIPES

Steps:

• 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.

Steps:

• Preheat the oven to 375 degrees F.
• Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
• Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.