Crab Apple Pie Food

ROSY CRABAPPLE OR APPLE PIE FILLING - (FREEZE OR CAN)

Rosy Crabapple or Apple Pie Filling - (Freeze or Can) image

This excellent recipe was passed to me along with a pail of the smaller apple crabs. It works great with the fall apples too - especially those not requiring peeling ... works well with any baking apple. I use this with the larger fall apples - some of which do require peeling. When dealing with large quantities of the fall apple crop I double and triple this, refrigerating while preparing pastry using recipe#89861 - soon have an assembly line going. In short order have pies prepared then go on to making and freezing pie filler for the winter months with the rest of the apples. This does freeze well.Have canned a good many jars but find freezing gives me an equally good product with far less work.

Provided by Gerry

Categories Dessert

Time 19m

Yield 1 pie

Number Of Ingredients 7

Ingredients

6 cups of sliced unpeeled crabapples or 6 cups fall apples
1/3 cup water (I use 2/3 cup of water)
1 cup sugar
1 tablespoon flour
1 1/2 tablespoons lemon juice (I usually use Realemon)
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
1/4 teaspoon salt (optional)

Steps:

In large pot steam sliced apples 1- 2 minutes.
Cool 1- 2 minutes.
Add the rest of the ingredients and pie filler is ready to use.
Hint When dealing with large quantities of apples I prepare double and triple batches of the pie filler, cool and set into the fridge while preparing the pastry.
I find using the recipe 'Lemon Tang Pastry' which was passed to me as no-fail pastry works so very well making the preparation of pies for the freezer a snap.
Time depends on how fast you can prepare the apples, those with experience do get throught prep time quickly!

CRABAPPLE PIE

Crabapple Pie image

Crabapples grow abundantly in Appalachia and in other parts of the South. It takes a lot of these small apples to make 6 cups, but for people who love tart apples, this tiny powerhouse of a fruit is unbeatable. Depending on where you live, the season starts in August and sometimes continues into early winter. Whenever crabapple season occurs in your area, make it a point to slip this unusual treat into your yearly pie rituals. To core the crabapples, slice off the blossom end with a paring knife and cut around the core in four cuts. This will leave a squarish core, which is much easier than trying to halve and core the crabapples. If you can't find crabapples, substitute tart apples, such as Granny Smith, and coat the diced apples with the vanilla, lemon juice, and water right away, instead of sprinkling them on after the pie is filled.

Yield makes one 9-inch pie

Number Of Ingredients 10

Ingredients

1 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
6 cups cored and finely chopped red crabapples, peels left on
1 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 tablespoons lemon juice
1/4 cup water
1 tablespoon milk or cream
Brown, granulated, or raw sugar, for sprinkling

Steps:

Preheat the oven to 450°F. Line a 9-inch pie plate with 1 rolled-out crust.
Toss the crabapples with the sugar, flour, and salt. Spread the filling in the crust, then sprinkle with the vanilla, lemon juice, and water. Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top. Brush the top crust with the milk, then sprinkle with the sugar.
Bake for 10 minutes, then lower the oven temperature to 375°F and bake another 40 to 45 minutes, until golden brown and bubbling. Cool on a wire rack for 1 to 2 hours before slicing. Serve at room temperature or slightly warm.

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