1 pie pastry for a 9-inch double-crust pie 3 cups peeled, cored and quartered crab apples 1 1/2 cup light brown sugar, firmly packed 1 tablespoon flour 1 teaspoon cinnamon 1 tablespoon lemon juice 1 tablespoon water
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.
Keri37 REVIEW: I cut the amounts of lemon juice and water in half because I was afraid it would make the apple filling too runny. It worked fine this way. We enjoyed this pie a lot.
Sep 23, 2012
MommaBear REVIEW: We found the recipe to be too sweet. I cut the sugar back to 1 cup and even then it was way too sweet. I would try again with 1/2 cup. I may omit the water next time as well because the pie was very runny. I will try again because the recipe is nice and easy, it will just take a bit to get the quantities right. I wonder if my crab apples were sweeter too.
Sep 19, 2012
chilborn3 REVIEW: I have two crab apple trees in my back yard that produced crazy amounts of fruit this year. All my neighbors have lived here longer than I have and they said they have never seen the trees produce so much. They also all questioned if there was anything I could make with them. That's when I set out to see what, if anything, I could make. I came across a number of recipes and this one tickled my tastebuds the most. It was absolutely fantastic! I couldn't stop eating it until my husband told me that I was going to make myself sick. Tasted like cherry pie to me, which is my all time favorite. I have since tried the filling in a pastry made from scratch and I'm going to try it in puff pastry next. Can't wait... so freakin' yummy! The only thing I did differently was added a fourth cup of crabapples and did not use the water.