Pickled Crab Apples
Crab Apple Pie
Pickled Crab Apples
crab apples
sugar
viinegar
cloves
mixed pickling spices
Steam unpeeled crab apples until tender. Mix together syrup (1 cup sugar
to a quart of vinegar), a few whole cloves and mixed spices tied in a
sack. Boil until syrupy and drop in apples for a few minutes. Put in jars
and seal.
Crab Apple Pie
Make usual pie crust for two crust pie. Wash Whitney crab apples well and
core but do not peel. Cut in quarters.
1 teaspoon vanilla
11/2 tablespoons lemon juice
1/2 cup water
11/2 tablespoons butter
1 cup sugar
1 tablespoon flour
1/4 teaspoon salt
Combine sugar, flour and salt and toss together with apples. Pour into a
pastry lined, nine inch pie pan. Sprinkle with vanilla, lemon juice and
water. Dot with butter. Add top, flute edges and cut steam vents. Bake at
400 for 50 minutes or until filling is tender and crust is browned.
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