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Crabapple Pie

5 cups Harvest Haven crabapples, cored and sliced

¾ cup honey or ¾ to 1 cup raw cane sugar

¼ cup flour

1 Tbsp lemon juice

½ to 1 tsp cinnamon

Dash salt

2 Tbsp butter

Pastry for 2-crust 9 or 10-inch pie (Recipe follows)

Prepare crabapples.

Combine honey, flour, lemon juice, cinnamon and salt; mix with crabapples.

Line pie plate with pastry. Spread some soft butter over crust. Fill with apple mixture. Dot with butter.

Adjust top crust; make vents.

Bake in 450° F oven, 15 minutes. Reduce oven to 350° F and bake until bubbly and the apples are done, 45 minutes or more.

Serve warm with sweetened whipped cream.

Pie Dough

5 cups unbleached flour

½ tsp baking soda

2 tsp salt

2 tsp sugar

Sift these into a large mixing bowl.

Cream together well:

1 cup butter

1 cup coconut butter

Cut into flour mixture using a pastry blender until the pieces of dough are about the size of peas.

In a measuring cup beat 1 egg with 3 Tbsp lemon juice. Add enough cold water to make one cup of liquid. Mix well.

Pour liquid over flour mixture. Stir with fork JUST UNTIL moistened. (It is very important not to over mix pie dough because it will be tough if you do.) Gather dough into ball and chill in fridge or freeze if not using right away.

Makes enough dough for five 9 – 10-inch pie crusts.

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