| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 12g | 5g | 45g |
| sugars | fibre | protein | salt |
| 28g | 2g | 3g | 0.14g |
I’ve always been fond of baking and experimenting with the delightful bounty that Mother Nature provides us. One of my all-time favorites? A homely but sublime dessert that takes me back to my childhood days in Seattle – the Crab Apple Pie. The sweet yet slightly tart flavor of crab apples takes center stage in this dish, creating an ambrosial symphony of flavors that never fails to make my heart sing. This Crab Apple Pie Recipe is a keeper – and has a very special place in my recipe collection.
The Charm of the Crab Apple
Crab apples have never really caught the attention of the masses. Often overlooked due to their smaller size compared to their domestic apple cousins, they hold an utterly unique flavor, a taste that is all their own. Rich in vitamin C and fiber, these tangy treasures metamorphose into a velvety, sweet filling when baked, giving them the ability to shine in your homemade Crab Apple Pie Recipe.
This recipe captures the perfect dichotomy of my culinary journey. The rich buttery crust mirrors the comforting, homely pies I ate growing up in the Pacific Northwest, while the essence of tart crab apples is reminiscent of the complex, sweet-sour flavor profiles found often in Japanese desserts. It’s a testament to my dual heritage desiring to marry rustic American baking techniques with the delicate, nuanced flavors and technique of Japanese cooking.
A Dish to Enjoy All Year Round
Even when fresh crab apples aren’t in season, I find myself longing for this pie. In those moments, you can easily substitute crab apples with tart granny smiths or any tart apple variety, but add a squeeze of lemon juice to mimic the crab apple’s distinctive tartness. This simple tweak makes the Crab Apple Pie Recipe versatile and adaptable – you can whip it up any time of the year.
Of course, as any pie should be, the tastiest pairing is with a generous dollop of whipped cream or a scoop of vanilla ice cream. Still, it also pairs perfectly with a spicy chai latte on a cold winter day or a glass of sparkling cider for that perfect autumnal feast – the possibilities are endless.
This pie is not just a dessert; it is a dish that brings warmth, comfort, and a delightful sense of home. The Crab Apple Pie Recipe reaffirms my love for transforming simple, overlooked ingredients into delectable gastronomic experiences.
Find more delicious apple recipes at www.applepie.org or explore more pie recipes at www.pierecipes.org.
What You’ll Need
- 2 cups peeled, cored and finely chopped crab apples
- 1 cup of white sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 recipe pastry for a 9-inch double crust pie
- 1 tablespoon unsalted butter
- 1 tablespoon white sugar
Method
Step One
Start by preheating your oven to 425 degrees F (220 degrees C).
Step Two
In a large bowl, combine the peeled, cored, and finely chopped crab apples with one cup of white sugar, 2 tablespoons of all-purpose flour, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Stir until the apples are thoroughly coated.
Step Three
Add one tablespoon of lemon juice to the apple mixture and stir it well. Let it stand for around 15 minutes, so the flavors meld together.
Step Four
While the apple mixture rests, roll out half of your pie crust and use it to line a 9-inch pie dish. Trim the excess pastry from the edges and set it aside.
Step Five
After 15 minutes, pour the apple mixture into your pie dish, making sure to distribute the filling evenly.
Step Six
Dot the apple mixture with one tablespoon of unsalted butter. Then, roll out the second half of your pie crust and use it to cover the apples. Trim the excess crust from the edges and crimp the two crusts together with your fingers to secure them.
Step Seven
To finish, brush the top crust with a little water and sprinkle it with 1 tablespoon of white sugar. Cut a few small slits in the top crust to allow steam to escape while the pie is baking.
Step Eight
Place the pie in the preheated oven and bake until the crust is golden brown and the filling is bubbling, about 35 to 40 minutes. Note: If the edges of the pie start to burn, cover them with aluminium foil. Once done, remove the pie from the oven and let it cool before serving.
