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

1. Preheat the oven to 450F.
2. Line a 9-inch pie plate with 1 rolled-out crust.
3. Toss the crabapples with the sugar, flour, and salt.
4. Spread the filling in the crust, then sprinkle with the vanilla, lemon juice, and water.
5. 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.
6. Brush the top crust with the milk, then sprinkle with the sugar.
7. Bake for 10 minutes, then lower the oven temperature to 375F and bake another 40 to 45 minutes, until golden brown and bubbling.
8. Cool on a wire rack for 1 to 2 hours before slicing.
9. 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)