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Nutrition Facts
Serving Size 1 pie 992g Recipe makes 1 pie) The following items or measurements are not included below: 6 cups crabapples
Calories 1462
Calories from Fat 173		(11%)
Amount Per Serving		%DV
	Total Fat 19.3g	29%
	Saturated Fat 11.3g	56%
	Monounsaturated Fat 4.6g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 45mg		15%
Sodium 131mg		5%
Potassium 1326mg		37%
Total Carbohydrate 339.6g		113%
	Dietary Fiber 0.3g	1%
	Sugars 200.4g
Protein 3.7g		7%
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Rosy Crabapple or Apple Pie Filling - (Freeze or Can)

Recipe #99776 | 19 min | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Gerry
Sep 14, 2004

This excellent recipe was passed to me along with a pail of the smaller apple crabs. It works great with the fall apples too - especially those not requiring peeling ... works well with any baking apple. I use this with the larger fall apples - some of which do require peeling. When dealing with large quantities of the fall apple crop I double and triple this, refrigerating while preparing pastry using Pastry Dough (Madam Benoit's No Fail Lemon Tang Pastry) - soon have an assembly line going. In short order have pies prepared then go on to making and freezing pie filler for the winter months with the rest of the apples. This does freeze well.Have canned a good many jars but find freezing gives me an equally good product with far less work.

1 pie (change servings and units)

Ingredients

6 cups of sliced unpeeled crabapples or fall apples
1/3 cup water (I use 2/3 cup of water)
1 cup sugar
1 tablespoon flour
1 1/2 tablespoons lemon juice (I usually use Realemon)
1 1/2 tablespoons butter or margarine
1/4 teaspoon salt (optional)

Directions

1
In large pot steam sliced apples 1- 2 minutes.
2
Cool 1- 2 minutes.
3
Add the rest of the ingredients and pie filler is ready to use.
4
Hint When dealing with large quantities of apples I prepare double and triple batches of the pie filler, cool and set into the fridge while preparing the pastry.
5
I find using the recipe 'Lemon Tang Pastry' which was passed to me as no-fail pastry works so very well making the preparation of pies for the freezer a snap.
6
Time depends on how fast you can prepare the apples, those with experience do get throught prep time quickly!

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Course > Desserts > Pies & Tarts
Main Ingredient > Fruit > Apples
Preparation > Time to Make > < 30 mins

Featured Reviews for This Recipe

From: Chef #1397315

On Oct 28, 2009

I use this with all types of apples and of course crabapples. My favorites in this pie are the crabapples and the Northern Spy apples.

1 person found this review helpful

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From: Chef #1421668

On Oct 21, 2009

5 for flavor, but waaay too soupy. Maybe the extra water is only if you're freezing it or something? I actually think this would be a bit on the soupy side even if no water was added. None the less, this was incredibly tastey-- and totally worth the fact that I had to eat it with a spoon! It's a great way to put all those crabapples to use. Next time I'll nix the water and maybe even add a little cornstarch.

1 person found this review helpful

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From: Chef #991213

On Oct 26, 2008

Very nice. Works for all my tart apples so far. Thank you for posting

2 people found this review helpful

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From: Chef1MOM~Connie

On Sep 28, 2008

YUMMMMMMMMMMY and so easy! This is fantastic! If I could giv 10 stars I WOULD!! So would DH and neighbors that smelled these cooking. (Doors open and they walked by house, came down driveway and asked what I was making.) Can't get better than that. Sending over a bag to neighbor tomorrow. I made batch 1 with pears for filling. Did not make to freezer as the aroma said "you must eat me". Today I am on batch3 for the apple filling and it is FANTASTIC! You must try this. Gerry thank you for the assistance. Excellent! Connie

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