CRAB APPLE PIE
I really wanted to use exclamation marks after the title of this one because my first attempt at crab apple pie was such an epic failure that I was positive that there was no working recipe in my future. So yay! this worked! it took way longer than I would usually spend on a pie but since we have thousands of large crab apples (now, and in our future), I was especially glad to have a great dessert recipe to go along with the jars and jars of crab apple jelly that we usually end up with. Enjoy!
Provided by Meagan
Categories Pie
Number Of Ingredients 9
Steps:
- In a large skillet, mix together the apples, water, lemon juice and brown sugar and bring to a simmer. Cook and stir for about 10 minutes until the apples have just started to soften - they should have also released a lot of their juice.
- Drain the whole mixture through a colander over a large bowl then put the liquid back into the skillet, and the well drained apples into the bowl.
- To the skillet add the butter and maple syrup, bring it to a boil and reduce it to about a half cup if you can. I was doing several things at once (and was using a non-stick skillet), so I left it on low and actually let it simmer for a good half hour.
- To the apples, add the flour, cinnamon and salt and mix well - they will appear dry, and I couldn't quite get all of the flour to absorb. Preheat the oven to 450.
- Roll out your pastry as you would and fit it into the pie plate (deep dish, as usual for me) with a bit extra hanging over the edges. Fill the prepared crust with the apple mixture then pour the reduced 'juice' evenly over top. Cover with the second sheet of pastry, dampen, trim and flute the edges and cut a couple of air vents into the top.
- I baked this at 450 for 10 minutes and then covered the edges with foil, or an 'edge protector', and turned the heat down to 350 and baked it for another 30 minutes - remember that the apples are almost cooked, but I like the bottom crust (visible through a Pyrex pie plate) to definitely be golden brown.
- Allow the pie to cool for 2 to 3 hours before serving so that it can set and you can serve it in pieces. We enjoyed this straight up, and are still super excited about it!
CRABAPPLE PIE
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
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.
CRAB APPLE PIE
Provided by Keri37
Time 2h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Prepare the pie pastry. Line the pie pan with the bottom crust, using half of the dough. Keep the remaining dough chilled Arrange the crab apples in the crust. Combine the sugar, flour and cinnamon and sprinkle over the crab apples. Combine the lemon juice and water and sprinkle over the sugar. Roll out the top crust and lay it on the filling. Trim off any excess dough, crimp the edges, and prick with the tines of a fork to vent. Bake at 450 degrees F for 10 minutes. Reduce the heat to 350 degrees and bake about 40 minutes more or until golden brown.
Nutrition Facts :
APPLE CRANBERRY SLAB PIE
My husband loves pie, so I made one with apples, raspberries and cranberries. It's so good, I bend the rules and let the grandkids have it for breakfast. -Brenda Smith, Curran, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- Divide pastry dough into 2 portions so that 1 is slightly larger than the other; wrap and refrigerate 1 hour or overnight., In a Dutch oven, mix sugar and flour; stir in fruit, orange zest, orange juice and spices. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and juices are thickened, stirring occasionally. Cool slightly., Preheat oven to 375°. Roll out larger portion of dough between 2 pieces of waxed paper into a 16x12-in. rectangle. Remove top sheet of waxed paper; place a 13x9-in. baking pan upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper; press crust onto bottom and up sides of pan. Add filling., On a well-floured surface, roll remaining dough into a 14x10-in. rectangle; cut into 3/4-in.-wide strips. Arrange strips over filling, sealing ends to bottom crust. If desired, brush crust with additional orange juice; sprinkle with additional sugar., Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 478 calories, Fat 23g fat (6g saturated fat), Cholesterol 12mg cholesterol, Sodium 322mg sodium, Carbohydrate 62g carbohydrate (28g sugars, Fiber 3g fiber), Protein 5g protein.
LIZZY'S CRABAPPLE CRISP
This recipe is from Lizzy a fabulous cook in the Northern Canadian farming community who has the most amazing crab apple trees!
Provided by oilpatchjo
Categories Dessert
Time 1h34m
Yield 1 crisp, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Slice the crab apples with skin on.
- Add sugar and cinnamon to crab apples set aside.
- Combine the 6 ingredients for crust use any depth pan you want it will just increase the cooking time.
- Put your crab apples into pan with your water use the 1/2 cup water if your pan is a deep dish. Then top with your crumb topping completely.
- Bake at 375 for 15 minutes then 350 for 40 minutes.
- If using a glass dish bake at 350 for 15 minutes then 325 40 - 50 minutes until golden and the edges are slightly crispy.
ROSY CRABAPPLE OR APPLE PIE FILLING - (FREEZE OR CAN)
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
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!
APPLE CRANBERRY SLAB PIE
A slab pie is nothing more than a regular pie writ large. Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies. The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies. Serve with whipped crème fraîche and small glasses of good, aged rum. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 2h30m
Yield 18 to 24 servings
Number Of Ingredients 20
Steps:
- Make the crust: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together. Form dough into two balls, one about 2/3 of dough and the other the remaining 1/3 of dough. Wrap each with plastic and flatten into disks. Refrigerate at least 1 hour and up to 2 days before rolling out and baking.
- Lightly flour a work surface and remove the plastic wrap from the larger dough ball. Using a lightly floured rolling pin, roll out the dough ball to a 12-by-16-inch rectangle, dusting with flour if dough sticks. (Leave smaller dough ball in the fridge.) Transfer rolled-out dough to a 9-by-13-inch baking dish. Carefully line the pan with dough, pressing it into bottom of pan and completely up the sides. Crimp the top edges. Chill dough in fridge until ready to fill.
- Roll out remaining dough ball to a 10-by-13-inch rectangle, dusting with flour if dough is sticking. Using a decorative cookie cutter (like apples, leaves or hearts), cut out dough shapes. Reroll scraps if necessary to use up as much dough as possible. Transfer cutouts to a small baking sheet. Return baking pan and sheet to refrigerator to chill while you prepare filling.
- Heat oven to 425 degrees. Arrange a wire rack in the lowest position in the oven. Place a large rimmed baking sheet on the floor of the oven to preheat.
- Make the filling: In a large bowl, combine apples, sugar, maple syrup, cranberries, tapioca, rum, lemon zest and juice, ginger, salt, cinnamon and nutmeg. Let mixture stand 10 minutes. Pour filling into bottom pie crust and dot with 2 tablespoons diced butter. Arrange dough cutouts on top of apple mixture, overlapping it slightly and making sure several cutout edges touch sides of pan. Whisk together egg and cream. Brush over crust; sprinkle with Demerara sugar.
- Move rimmed baking sheet from oven floor to lowest rack. Place pie pan on baking sheet and bake for 20 minutes. Reduce oven temperature to 375 degrees. Continue baking until crust is golden brown and juices are bubbling thickly, 40 to 60 minutes longer. Loosely tent top of pie with foil if crust browns before filling is ready. Transfer pie to a wire rack to cool completely before serving.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 5 grams, Carbohydrate 65 grams, Fat 18 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 279 milligrams, Sugar 39 grams, TransFat 1 gram
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