Do you have a crab apple tree that is bursting with fruit but you don’t know what to do with it? There aren’t that many crab apple recipes out there but this one, submitted to us by Tom Douglas Pastry Chef Stacy Fortner, sounds so delicious it makes me sad this unique fruit so often goes to waste.
Ingredients (1 batch yield in 9″ pie)
Crab Apples 6 Cups
Sugar 7.5 oz
Flour 3 tsp
Salt 3 tiny pinches
Vanilla 1.5 tsp
Lemon Juice 1.5 tsp
Water 3 oz.
Butter, cold cubes 6 tsp
Crab apples should be cut ahead of time.
We cut the sides away from the pit like an olive.
Toss crab apples with dry ingredients.
Fill pie and pour liquid over.
Sprinkle with cold cubed butter.
Bake at 375 for the first 10 minutes, then reduce temperature to 350 and bake until the juices begin to bubble and crust is gold brown.