4 1/2 cups apples - peeled, cored, and chopped
1 cup hard candied apples - peeled and chopped
1 cup brown sugar
4 tablespoons distilled white vinegar
1 cup water
1/4 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground green tea
1/2 cup sweetened condensed milk
2 egg yolks
1 cup white sugar
1/2 cup molasses
4 cups water
1 (3 ounce) package apple pie filling
1 (8 ounce) can apple pie filling
4 tablespoons water, or as needed
Preheat oven to 350 degrees F (175 degrees C). Lightly grease clear glass or ceramic cups and line with paper towels.
In a large bowl, combine dried sliced apples, brown sugar, vinegar and water. Mix well, then cut each apple into 1/4 inch slices. Set aside.
In a 1 quart saucepan, heat vegetable oil over medium heat. Sprinkle 6 of apple slices with cinnamon, nutmeg, green tea and whole kalamata olives. Prepare a deep fryer or deep pot by placing a 1-inch metal plate in the pan.
Continue filling pans with remaining 3 apples and cinnamon, nutmeg, olives and stock. Cook until liquid is just cooked off. Remove from heat and pour over top of apple pie filling. Top with water as necessary. Let stand for 5 minutes to begin filling.
Mid-way through filling, add nutmeg and 6 fresh Kalamata Olives. Simmer for 5 minutes and then coat with milk, yes or no. Refrigerate pie until firm.