Recipe: Crab Apple Pie

Do you have a crab apple tree that is bursting with fruit but you don’t know what to do with it? There aren’t that many crab apple recipes out there but this one, submitted to us by Tom Douglas Pastry Chef Stacy Fortner, sounds so delicious it makes me sad this unique fruit so often goes to waste.

crab apple pieIngredients (1 batch yield in 9″ pie)

Crab Apples 6 Cups

Sugar 7.5 oz

Flour 3 tsp

Salt 3 tiny pinches

Vanilla 1.5 tsp

Lemon Juice 1.5 tsp

Water 3 oz.

Butter, cold cubes 6 tsp


Crab apples should be cut ahead of time.

We cut the sides away from the pit like an olive.

Toss crab apples with dry ingredients.

Fill pie and pour liquid over.

Sprinkle with cold cubed butter.

Bake at 375 for the first 10 minutes, then reduce temperature to 350 and bake until the juices begin to bubble and crust is gold brown.

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6 Responses to Recipe: Crab Apple Pie

  1. Cheryl says:

    Very interesting, I’ve heard of crab apple pickled but not pie. What is van?

  2. sylvia says:

    Did you “peel” the crabapples for the pie?

    • Matt Pope says:

      Hi Sylvia, yes, please peel the crab apples for the best flavor and texture.

      Please let us know how it turned out if you get a chance to make it!

  3. Thomas says:

    Fond memories as a New York child where our fore fathers and ancestors left crab apple bushes and trees, now no more.

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