Rosy Crabapple or Apple Pie Filling - (Freeze or Can)

Recipe by Gerry
READY IN: 19mins
YIELD: 1 pie


  • 6
    cups of sliced unpeeled crabapples or 6 cups fall apples
  • 13
    cup water (I use 2/3 cup of water)
  • 1
    cup sugar
  • 1
    tablespoon flour
  • 1 12
    tablespoons lemon juice (I usually use Realemon)
  • 1 12
    tablespoons butter or 1 1/2 tablespoons margarine
  • 14
    teaspoon salt (optional)


  • In large pot steam sliced apples 1- 2 minutes.
  • Cool 1- 2 minutes.
  • Add the rest of the ingredients and pie filler is ready to use.
  • 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.
  • 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.
  • Time depends on how fast you can prepare the apples, those with experience do get throught prep time quickly!