Chef Shelli Snyder, Cleveland, OH Cooking secret “For a fab dessert, dehyrdate fruit pie: Crumble it up, thinly spread the pieces around the dehydrator’s circle, and turn it on for the night. Voilà, crispy pie crumbles! Rehydrate with just enough boiling water to soak it through; but they’re even tasty dry.”
1 cup plus 2 tablespoons whole wheat pastry flour
2 1/2 sheets graham crackers, crushed
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 package instant mashed sweet potatoes
2 tablespoons brown sugar
1/4 cup chopped walnuts
1/2 package active dry yeast
1 tablespoon pure olive oil
1/2 cup mini marshmallows
2 tablespoons honey
Mix crust items in a zip-top bag (one cup flour, 1½ sheets crushed crackers, salt, 1 teaspoon cinnamon, nutmeg). Put taters, rest of cinnamon, one tablespoon sugar, ½ sheet cracker, and walnuts in a bag.
Bake in a pan, or find a flat stone, and place over fire. Allow stone to heat. Dust with two tablespoons flour. Bring 1/2 cup water to at least 110°F, and dissolve yeast in water. Let stand until creamy (a few minutes), then add it and the oil to pie-crust bag. Mix until smooth, and let sit for five minutes. Meanwhile, add enough boiling water (follow package directions) plus 1 tablespoon more to potato bag. Let rehydrate. Turn dough and place in pan or on stone. Spread mashie mix on dough; top with marshmallows, brown sugar, and remaining graham crumbs. Bake until almost done (crust to your liking; about 15 to 20 minutes), then drizzle with honey. Bake a few minutes longer, then dig in. Serves 2.
Editor’s note: This meal takes a little more time, so save it for a rest day.