Sunday, October 13, 2013
Pie Sunday: Little Crabby Apple Pie
Apples always get the spotlight this time of year, but their very tart cousin deserves a little recognition too. I did not know until a couple years ago that you could actually eat crabapples. I thought they were decorative fruits until my neighbor made crabapple jelly from the tree in our front yard. It took me until this year to work up the nerve to make a pie with them. Oh, am I glad I did.
Do you have a crabapple tree in your yard? Try this recipe. It's cut half with apples and mini sized if you are worried you won't like it. I promise you will though. The rich flavors of almond and vanilla bring out the sweeter side of the crabapples to make a fresh and unique pie.
1 pie dough recipe
1c crabapples, quartered and cored
1c apples, peeled, cored, sliced
1/3 c granulated sugar
2 T cornstarch
1/4 tsp vanilla extract
1/4 tsp almond extract
1/2 T butter, cut into bits
heavy cream, optional
Preheat an oven to 400ºF. Divide the pie dough into 2 portions. Roll each into a 1/8" thick round. Lay one round in a 6" pie pan. Dock the crust by poking holes in it with a fork. Cut the second round into 1/2" wide strips. Set aside.
Toss the crabapples, apples, sugar, and cornstarch together in a bowl. Add the vanilla and almond, tossing again. Pour the filling into the prepared pie crust. Dot with butter and arrange the strips of dough into a lattice pattern on top. Crimp the edges of the crust.
Brush the top of the pie with heavy cream. Bake for 10 minutes. Reduce the heat to 350ºF and bake for 30 more minutes or until the crust is golden and the filling is bubbly. Cool before serving.