A delicious seasonal pie made with fresh crabapples, sweetened with maple syrup. Use our organic whole wheat pastry flour pie crust to take your crabapple pie to the next level!
Step 1. Make and chill pie dough.
Put ice in 1/2 cup water, then set aside to allow water to chill.
Mix dry ingredients in bowl, then transfer them to a food processor. Cut cold butter into ~8 equal sized chunks or 1" cubes. Add butter to food processor and use pulse setting to work butter into flour mixture. Do NOT over-blend; you want butter chunks of varying sizes for ideal crust texture.
Next put 2 tbsp apple cider vinegar into 1/2 cup measuring cup. Fill the remainder of the 1/2 cup measuring cup with ice water. (Adding vinegar to pie dough makes it easier to work and creates a better finished crust.) Next slowly add your ice water/vinegar combination to the dough, working it in as you go with pulse setting on food processor. You probably won't need to use the full half cup of ice water to get the dough to stick together, and that's ok.
Divide dough into two even pieces (for top & bottom crusts), then roll each piece into a ball. Cover dough in bowl or wrap in plastic wrap, then chill in fridge for at least 1 hour.
Step 2. Form bottom pie crust.
Generously dust counter surface and rolling pin with flour. Butter 9 x 1 ½ pie pan. Roll out half of pie dough to about 1/8″ thickness into a ~10″ diameter circle. You’ll also want to dust the dough surface with flour as you go so rolling pin doesn’t stick.
*Transfer rolled dough to pie pan and finish forming it with your fingers until the sides and top edges are even. (*Use a pastry scraper or large sharp knife to help loosen the dough from counter surface if necessary.)
Step 3: “Dock” bottom crust then chill again.
Use a fork to poke holes on walls and bottom of raw pie crust to prevent air bubbles from forming when the crust bakes, aka “docking.” Put pie crust in the fridge to chill for at least 30 minutes.
Step 4: Make crabapple pie filling.
Combine all crabapple pie filling ingredients in pot, except for 2 tablespoons of flour.
Cook crabapple filling for about 20 minutes over medium heat, stirring regularly to prevent burning/scalding — especially towards the end once a lot of the liquid has cooked out. You want to finish with about 3.5 cups of crabapple pie filling - measure to be sure.
Let your crabapple filling cool to at least room temperature, but chilled is better. Chill in fridge or use ice-bath to rapid-chill.
Step 5: Pre-bake bottom pie crust.
While crabapple filling is cooking, preheat oven to 350°F (177°C). Pre-bake bottom pie crust for 15 minutes. Remove crust from oven and let crust cool to room temp on cooling rack.
Step 6: Roll out top crust dough layer, assemble pie, score surface, then bake.
Preheat oven to 350°F (177°C). Roll out your top pie crust dough to about 1/8" thick x 9" diameter circle. Thoroughly mix 2 tablespoons of organic whole wheat pastry flour into cooled crabapple filling. Pour crabapple filling into bottom pie crust and even it out with spatula.
Put top crust on top of filling and shape it as-needed to fill any holes or gaps at the edges. Use a fork to push down crust edges. Score the top crust with a sharp knife to allow steam to escape while the pie bakes. Apply optional egg wash if desired.
Put pie on baking sheet and bake for about 35 minutes or until crust is golden brown.
Step 7: Cool and serve with optional toppings.
Remove pie from oven and place it on cooling rack. Best served warm with a scoop of vanilla ice cream or homemade whipped cream.
Cuts better and more cleanly after chilling and setting for a day. Re-heat pieces individually in oven or microwave.
Crabapple pie https://www.tyrantfarms.com/crabapple-maple-syrup-pie-recipe/