Crabapple Pie
- 1 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
- 6 cups cored and finely chopped red crabapples, peels left on
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons lemon juice
- 1/4 cup water
- 1 tablespoon milk or cream
- Brown, granulated, or raw sugar, for sprinkling
- Preheat the oven to 450F.
- 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 375F 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.
pie pastry, red crabapples, sugar, flour, salt, vanilla, lemon juice, water, milk, brown
Taken from www.epicurious.com/recipes/food/views/crabapple-pie-390071 (may not work)