Rosy Crab Apple Pie

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Red, red apples make the prettiest pie


Pastry for 2-crust pie

  • 1 c. sugar
  • 1 tblsp. flour
  • ¼ tsp. salt
  • 6 c. finely chopped unpeeled crab apples
  • 1 tsp. vanilla
  • tblsp. lemon juice
  • c. water
  • tblsp. butter


  • Combine sugar, flour and salt; toss together with apples.
  • Pour apple mixture into pastry-lined 9" pie pan. Sprinkle with mixture of vanilla, lemon juice and water. Dot with butter. Cover with top pastry; flute edges and cut vents.
  • Bake in hot oven (400°) 50 minutes, or until filling is tender and crust is browned.