Recipe: Crab Apple Pie

CRAB APPLE PIE
Source: Great Pies You Can Bake by Lois Hill
Makes One (9-inch) double-crust pie

Pastry for a 9-inch double-crust pie (recipe follows)
3 cups peeled, cored, and quartered crab apples
1 1/2 cups light brown sugar, firmly packed
1 tablespoon flour
1 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon water

Preheat oven to 450 Degrees F.

Prepare pie pastry. Line the pie pan with the bottom crust, using half of the dough. Keep the remaining dough chilled.

Arrange the crab apples in the crust.

Combine the sugar, flour and cinnamon and sprinkle over the crab apples.

Combine the lemon juice and water and sprinkle over the sugar.

Roll out the top crust and lay it on the filling. Trim off any excess dough, crimp the edges, and prick with the tines of a fork to vent.

Bake at 450 Degrees F for 10 minutes.

Reduce the heat to 350 Degrees F and bake about 40 minutes more or until golden brown.

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CLASSIC DOUBLE CRUST
Makes Two (9-inch) pie crusts

2 1/2 cups sifted all purpose flour
1/2 teaspoon salt
3/4 cup solid vegetable shortening (Crisco)
6 to 7 tablespoons ice water

Sift together the flour and salt. Add 1/2 cup of the shortening to the flour mixture. Using a pastry blender, cut the shortening into the flour until the mixture has the texture of cornmeal. Add the remaining shortening and cut until the mixture is the size of small peas.

Add the water, 1 tablespoon at a time, while tossing the mixture with a fork. Add only enough water to make the dough particles stick together. Press the dough into a ball and cut the ball in half. Wrap each half in waxed paper and chill until ready to use.