Summer Pie - Rosy Crabapple Pie

August is when crabapples are ready to be picked from the trees here in Canada. I use them for making pie and cheesecake mostly. How about you? :)

Step 1: Ingredients and Method

Filling

6 cups of sliced unpeeled crabapples (cored)

1/3 cup water (sometimes I use 2/3 cup of water, depending how thick or thin I want the mixture to be)

1 cup sugar

1 tablespoon flour

1 1/2 tablespoons lemon juice

1 1/2 tablespoons butter

In a large pot, steam sliced apples for 1- 2 minutes. Cool 1- 2 minutes.

Add the rest of the ingredients and pie filler is ready to use.

Crust

2 cups all-purpose flour

1 teaspoon salt

1/2 cup vegetable oil

1/4 cup cold milk

In a large bowl, combine the flour and salt.

Measure the vegetable oil and the milk into the same liquid measuring cup but do not stir.

Add to the flour/salt mixture; mix briskly to combine until the dough comes together into a ball.

Divide the dough in half. Roll out each half to 1/8 inch thick between 2 sheets of wax paper.

Gently remove the top waxed paper, working from the edges to the center.

Set the pie pan near you. In one steady motion, pick up the paper under the dough and quickly flip it over into the pie pan.

Gently remove the remaining waxed paper sheet, working from the edges to the center.

Pie

Once crust is prepared, spoon filling into crust (you can make 2 8 inch single crust or 1 8 inch double pie crust from the recipe above)

Preheat oven to 350

Brush crust with egg wash and bake for 20-30 mins

NOTE: for the last picture, sometimes I make mini pies instead regular size pie, just an idea :)