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

Rosy Crabapple or Apple Pie Filling - (Freeze or Can) created by Baby Kato

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 recipe#89861 - 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.

Ready In:
19mins
Yields:
Units:

ingredients

  • 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)

directions

  • 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!
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RECIPE MADE WITH LOVE BY

@Gerry
Contributor
@Gerry
Contributor
"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 recipe#89861 - 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."

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  1. Diana H.
    I like the simple ingredients. My crabapples have pretty big seeds so I decided to remove them which was tedious. Steaming for 2 minutes may have been a little short for this size crabapple. We can't have flour so I left out the water and flour and the moisture level was fine. I used an almond flour crust. I would have liked some guidance on how long to bake. I baked about an hour at 375 and took out as they were just starting to char. I served it with a little vanilla ice cream and everyone seemed to enjoy it. Thanks for sharing your idea on using crabapples!
  2. applebrae
    Rosy Crabapple or Apple Pie Filling - (Freeze or Can) Created by applebrae
  3. applebrae
    Rosy Crabapple or Apple Pie Filling - (Freeze or Can) Created by applebrae
  4. applebrae
    This was so bright and delicious. Fantastic recipe. I made these twice now. Perfect every time. ?
  5. No Wheat For Me
    I wanted to use some of the crabapples loading down my tree so I tried this pie. My only real problem seems to be my own lack of experience. I sliced the apples, I did not core them. The seeds looked so tiny I figured they would just cook up nice and soft. I spent the entire time I was eating picking crushed, unappealing seeds out of my mouth. I also doubled the sugar and still found them too sour. Any way I don't think I will try this again.
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