ROSY CRABAPPLE OR APPLE PIE FILLING
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.
Total time: 19 minutes
Prep time: 15 minutes
Cook time: 4 minutes
Yield: 1 pie
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!
Nutrition Facts:
Calories 1462.5, Fat 19.3, Saturated Fat 11.3, Cholesterol 45.8, Sodium 131.2, Carbohydrate 339.6, Fiber 0.3, Sugar 200.4, Protein 3.7
CRAB APPLE PIE – DEANNA’S DAUGHTER
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
Ingredients:
| 1/2 recipe of Brown Sugar Pastry – or enough pastry for 2 crusts |
| 6 to 8 cups chopped, unpeeled crab apples (after thoroughly washing all of the apples, I simply sliced off the 4 sides) |
| 1/4 c. water |
| 1 T. lemon juice |
| 1 c. packed brown sugar |
| 2 T. EACH butter AND maple syrup |
| 2 T. flour |
| 1/2 t. cinnamon |
| 1/4 t. salt |
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!
How do you make crab apple pie filling?
Preheat oven to 425 F. Line a 9-inch pie plate with one crust. Set remaining crust aside. In a saucepan, cook crab apples and sugar over low heat until fruit begins to soften, about 7 to 10 minutes. Remove pan from heat, and stir in cinnamon and thickener. Pour filling into crust-lined pie plate. Dot with butter.
How do I bake crab apples?
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.
How do you preserve crab apples?
This works well for recipes where you will be using the apples to bake with, such as bread and apple pies. Another way to preserve crab apples is by canning them! I wouldn’t recommend canning them whole, as most crab apples wouldn’t keep their shape when subjested to the high heat of a canner.
How to cook crab apples in a steamer?
Half fill a pan with boiling water. Rest the steamer basket/colander in the pan and clamp on a lid. Put the pan over a medium heat and steam the crab apples for 5 mins to soften them. Take off the heat and tip into a large bowl. 4. Add the sugar and cornflour to the crab apples. Squeeze in the juice from the lemon.