Crabapple Pie
From RetiredChampagnetime 8 years ago
- Under 2 hours to make
- Serves 6 to 8
Crabapples are ripe now, so take advantage. This is one of the best pies I’ve ever made. It beats the heck out of plain apple pie by miles! I’ve never worked with crabapples before, here at our new house we have a huge tree, so I’ll be playing with these a lot.
Ingredients
- 1 pie pastry for a 9-inch double-crust pie shopping list
- 3 cups peeled, cored and quartered crab apples shopping list
- 1 1/2 cup light brown sugar, firmly packed shopping list
- 1 Tbs flour shopping list
- 1 tsp cinnamon shopping list
- 1 Tbs lemon juice shopping list
- 1 Tbs water shopping list
How to make it
- 1. Preheat the oven to 450°F.
- 2. Prepare the pie pastry. Line the pie pan with the bottom crust, using half of the dough. Keep the remaining dough chilled
- 3. 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.
- 4. Bake at 450°F for 10 minutes. Reduce the heat to 350° and bake about 40 minutes more or until golden brown.
- Note: This Half-pie tin is a boon to couples who love pie but don’t want so much at one time – otherwise we’d eat it all!!
- Source: http://www.cdkitchen.com/recipes/recs/192/Crab-Apple-Pie104585.shtml
The brown sugar adds a great caramel flavor
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