However, if you have food storage, you're supposed to rotate through it. Even dehydrated food has a shelf life, and it's usually 10 years or less.
So, I found these dehydrated apples in our food storage.
And then I ate one.
It was stale. No, it was beyond stale. It was like chewing on sweetened tree bark + flavorless beef jerky.
I hated to just throw it out though. I hate wasting stuff. That meant it was time to get creative.
Most dehydrated things can be re-hydrated. So I started thinking about what I could use sliced apples for.
Tarts. But I just made tarts a few weeks ago.
Pies. But I don't feel like making pie.
Pastries. Mmmmm... I do love pastries...
The most common dough that I know how to make takes me back to my roots. I'm a southern girl with a darn good biscuit recipe. So I thought I'd try apple pie filled biscuits... Made from dehydrated apple slices.
I soaked a handful of dehydrated apple slices in hot water for an hour. I used just enough water to cover them.
Once they were all soft again I added sugar, cinnamon, and ground cloves. (I failed to measure. I always do this type of thing by taste. Sorry.) I wanted the liquid that was left in them to thicken. I'm familiar with two thickening agents: corn starch and flour. I don't have any corn starch, so flour it was! I added a heaping tablespoon of flour to the mix too.
(Tip: If you're adding flour to a mostly water- or liquid-based mix like this, it's best to mix it into a small amount of water first and then add the flour-water mixture in, otherwise it congeals and turns into chunks of flour that stick to your pan and food.)
I turned on the stove burner to medium and let the apples start cooking a bit. The water started boiling and gradually got thicker. It took 40-45 minutes to cook down to a consistency that I liked. I tried it, and oh my goodness!! So tasty!
Then I made the biscuit dough. Almost every time I teach anyone how to make southern biscuits from scratch, they always over-knead the dough. It's not yeast based and it's supposed to be fluffy. Kneading it more than necessary makes it denser and chewier. Nobody wants to eat a biscuit that has the consistency of a rock. So when you knead biscuit dough, you only do so lightly, folding it 2 to 3 times--basically just to get the last of the dry ingredients absorbed into it.
I wrapped a spoonful of the re-hydrated apple filling inside of a little bit of biscuit dough.
Baked them for 12 minutes.
And then I had apple pie filled biscuits.
(Like my son's sweet little face.)