Apple Food Storage Recipes

Dried apples are an excellent snack right out of the can. To reconstitute, use equal parts of dried apples to boiling water. For example: 2 cups dried apples, 2 cups boiling water. Let stand at least 5 minutes and voila! You have apples!

I was very happy to discover just how easy it is to use dehydrated apples in apple pies. In fact, not only are they easy…they are DELICIOUS! I can honestly say I will NEVER go back to peeling, coring, and slicing apples EVER AGAIN for a delicious apple pie. Making an apple pie from dehydrated apples saves time (takes only 5 minutes to get the apples ready and most of that time is just the apples sitting in boiling water), makes a smaller mess, and is just as delicious. HOORAY!!  Once again food storage makes life easier (and just as delicious)!  So give it a try …no one will know you did anything different.

Reconstitute 2 cups dried apples in 2 cups hot water or hot apple cider. 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.

Stewed Apples and Raisins
1 c dried apples
Cover with 2 c boiling water and let stand for 5 minutes in a sauce pan.
Add 1 c raisins and simmer until 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 pre-made pie crust (or you can make your own)


  • 2 cups dried apples firmly packed
  • 2 cups boiling water.

Pour over apples and let set for at least 5 minutes.

Mix together:

  • 1/3 cup sugar2 tbsp. Flour
  • ½ 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
  • Topping:
  • 1/3 cup packed brown sugar
  • ½ cupwhole wheat flour
  • ¼ cup butter

Cut in till crumbly.  Sprinkle over the apple mixture and place in 350ºF oven for 55 minutes.


Pork and Apple Bake

Rehydrate dried apple rings by soaking 1 hour or until soft in boiling water (just enough to cover). Remove apples and drain well.  Stir in ½ tsp cinnamon.  Brown pork chops, season, and pour off grease.  Arrange chops one layer deep in a casserole. Cover chops with apple slices, add water in which apples were soaked and enough more to barely cover chops. Bake at 350 degrees F for 35 to 40 minutes.



 Natural Apple Butter

  • 1 pound of dehydrate dried apples
  • ½ Gallon of Apple Juice
  • ¼ Tsp. Ground Cloves
  • 2 Tsp. Ground Allspice
  • 4 Tsp. Ground Cinnamon


  • In a stock pot, mix together, dried apples, apple juice, cloves, allspice and cinnamon.
  • Bring to a boil, and then simmer for 25 minutes.
  • Allow mixture to cool for 20 minutes, and then place into a blender.
  • Blend until mixture is smooth.
  • Place into jar and refrigerate before serving.

Apple Pie Filling
1 2/3 c dry apple slices
2 tbsp cornstarch
1/4 tsp salt
1/2 tsp cinnamon
2 1/2 c water
2/3 c sugar
2 tsp lemon juice (optional)
1/4 tsp nutmeg

Mix all dry ingredients together, then add water and mix well. Bring to a rolling boil, stirring occasionally. If baking a pie, preheat oven to 425 degrees, 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.)

Apple Crisp (with Pie Filling)
Put pie filling in a greased square pan. Mix together:
1/4 c flour
1/4 tsp salt
2 tbsp sugar
1/4 c butter
1/4 c rolled oats or oatmeal

Mix together thoroughly and spread




2 c. dried apples

1 c. sugar

2/3 c. butter

2 tsp. baking powder

2 eggs

3 c. or more flour

1 c. raisins

1 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. soda

1 c. molasses

1 c. milk

Soak apples in water long enough to make them soft. Chop them to the

size of raisins and boil for 15 minutes in the molasses. Dissolve soda in a

little hot water and add to molasses mixture when cold. Sift dry ingredients

together. Beat butter, sugar and eggs together until fluffy. Add molasses

mixture, milk and dry ingredients. Stir in raisins. Bake at 350 degrees until






Apple- Sausage Sauté

  • 4 tspolive oil
  • 1 lb precooked chicken or pork sausages, cut into 1/2″ diagonal slices
  • 2 cups dehydrated apples
  • 1 cup apple juice
  • 1/4 tspblack pepper
  • 1/4 tspdried thyme
  • 2 tbspmaple syrup
  1. Heat 2 teaspoons of the oil in large nonstick frying pan over medium heat.
  2. Add sausage and cook, turning often, until lightly browned, about 6 minutes.
  3. Remove from pan.
  4. Add remaining 2 teaspoons oil to pan.
  5. Put in apple, pepper, and thyme and drizzle with syrup.
  6. Cook, tossing often, until tender, 12 to 14 minutes.
  7. Return sausage to pan and toss with apple to heat through.


I hope you enjoy using your food storage carrots and apple slices in these recipes.  If you incorporate them into your everyday cooking,  you will be able to rotate them on a regular basis, cut your food costs and preparation times and still provide nutritious meals that your families will enjoy.  In the event of a disaster, they will be familiar for you to cook and for your family to eat.