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Rosy Crabapple Pie

Ingredients

Filling

  • 6 cups of sliced unpeeled crabapples cored
  • 1/3 cup water sometimes I use 2/3 cup of water, depending how thick or thin I want the mixture to be
  • 1 cup sugar
  • 1 tablespoon flour
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons butter

Crust

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup vegetable oil

Instructions

Filling

  • In a large pot, steam sliced apples for 1- 2 minutes. Cool 1- 2 minutes.
  • Add the rest of the ingredients and pie filler is ready to use.

Crust

  • In a large bowl, combine the flour and salt.
  • Measure the vegetable oil and the milk into the same liquid measuring cup but do not stir.
  • Add to the flour/salt mixture; mix briskly to combine until the dough comes together into a ball.
  • Divide the dough in half. Roll out each half to 1/8 inch thick between 2 sheets of wax paper.
  • Gently remove the top waxed paper, working from the edges to the center.
  • Set the pie pan near you. In one steady motion, pick up the paper under the dough and quickly flip it over into the pie pan.
  • Gently remove the remaining waxed paper sheet, working from the edges to the center.

Pie

  • Once crust is prepared, spoon filling into crust (you can make 2 8 inch single crust or 1 8 inch double pie crust from the recipe above)
  • Preheat oven to 350
  • Brush crust with egg wash and bake for 20-30 mins