Recipe: Crab apples recipes

Crab Apple Pie

Pastry for 2 crust pie
1 cup sugar
1 tablespoon flouar
1/4 teaspoon salt
6 cups finely chopped unpeeled crab apples
1 teaspoon vanilla
1 1/2 tablespoon lemon juice
1/3 cup water
1 1/2 tablespoon butter

Combine sugar, flour and salt; toss together with apples. Pour apple mix into pastry line 9 inch pie pan. Sprinkle with mix of vanilla, lemon juice and water. Dot with butter. Cover with top pastry; flute edges and cut vents. Bake in a 400 degree oven for 50 minutes oruntil fillig is tender and crust is browned. Note: Before mixing filling, steam apple bits 1-2 minutes and cool quickly to preserve color.

Frozen Spiced Crab Apples

16 small ripe crab apples
1/2 cup sugar
1/2 cup cold water
5 whole cloves
1/8 teaspoon salt
3 strips lemon peel

Use firm crab apples; wash and remove the blossom ends but leave the stems on. Combine remaining ingredients in pan; mix thoroughly. Prick apples in several places and put upright the pan and cover loosely. Place over low heat and cook 10 minutes. Do not stir. Low heat prevents apples from overcooking. Remove from heat and set in a cool place until cold. do not disturb apples. Pick up apples by stems and pack in freezer containers; airtight. Tagger them so that the second layer fits between stems of first layer. strain juice in pan over the apples. Seal and freeze. let thaw for 1-2 hours before serving. Makes about 1 pint.

Crab Apple Jelly

5 pounds crab apples
8 cups water
Sugar1 teaspoon vanilla, optional

Remove stem and blossom eands from washed apples, cut in half and place in large pan. Add water and cook until fruit is very soft, about 10 minutes. Strain through jelly bag, cut do not force juice through bag. Measure juice. You should have about 7 cups. Stir in 3/4 cup sugar for every cup of juice. Bring to a boil quickly and cook rapidly until jellyng point is reached. May add red coloring if desired. Skim off foam, stir in vanilla and our into hot sterilized jars. Process in boiling water bath canner 10 minutes. Makes about 4 half pints. Note: The amount of jelly depends on the jucieness of the fruit, so the yield may vary.

My Mother used to just can the stemmed apples in a light sugar syrup much like one used to can peaches. As a child, they weren't my favorite but would like to have some now.