Scrumdiddlyumptous!

David's picture

Mmm, home baked pie. I can still taste the mouth watering, sweet and savoury, melt in your mouth apple goodness. Yup, I finally got around to baking all that crabapple pie filling, and it actually came out pretty darn good. I had my doubts, but it seems I'm a pretty decent baker. Actually there was one glitch. I made the crust from a recipe that uses butter instead of shortening. I read that butter crusts have more flavour, so that's what I used. Now the recipe never said one way or the other, so I went ahead and used salted butter. Well, the crust ended up a little on the salty side. It was a good thing Patricia went out that night and bought some vanilla ice cream to go along with it. It helped tone down the salt.

But, at least it wasn't overly salty to where we couldn't eat it at all. The filling was tip top! The apples themselves came out soft, but firm, and the syrup was sweet and flavourful. And although the crust was a bit salty, the texture was fantastic; thick and flaky. I even brushed it with egg whites and milk to give it a nice shiny glaze. All together I loved it. And even my test subjects gave it good reviews. And the next day, it even tasted better! No salty taste at all. Kinda strange actually.

Well, there are still plenty of apples on the tree. If I get another rainy day, I plan on making another pie. This time I'll make the whole pie all in one day (no canning). And I'll be sure to use unsalted butter this time. Here is the recipe that I used:

Filling -
Crabapples - cored and quartered (skins are kept on), enough for one pie
2/3c - Apple juice
1c - Brown sugar
2tbls - Lemon juice
1/2tsp - Cinnamon
1/2tsp - Nutmeg
1tbls - Flour
1 1/2tbls - Butter

Crust -
2-1/2c. flour
1tsp. salt
1tsp. sugar
8tbls. water
1c. butter (UNSALTED)
1/4c. shortening

Comments

Rachel's picture

Thanks for sharing the recipe. Can you give any ideas on the measurements for the pie filling? Or, is it basically to taste? :-)

By Rachel
David's picture

I've looked around for the recipe I used, but I can't seem to find it. Sometimes I take bits from here and bits from there, and then add them together for my liking, but I think I used just one recipe for the filling. I'll keep looking and when I find it I'll post it.

By David
David's picture

I found the recipes and edited my blog to show it. I ran out of syrup when I canned the filling, but if you are making the pie out-right, then the recipe should be just right.

By David
Rachel's picture

Awesomesauce! Thanks!

By Rachel

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