Monday, February 17, 1936

Icy & cloudy with snow this P.M.
Made crabapple pie* and stewed prunes and washed Mothers sweater-
Done all the chores and got two bushels of corn from corn house-
Mother has been quiet and good but kept in Aunty's kitchen most of the day-

Preparing a crab apple pie from Three Clever Sisters blog*

*I have to say, I had the same view of crabapples as Sara of Three Clever Sisters blog, where I got the recipe below. "I’ve long thought that crabapples weren’t good for much of anything, figuring they were one of those ornamental fruits that tastes horrible–or worse." Apparently, we were wrong. Irene mentions using crabapples often. So give it a try when you are next faced with a batch of crab apples.

Crabapple Pie (from Three Clever Sisters blog)

 

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Ingredients

• 6 cups of unpeeled cored and quartered tart crabapples. (A generous 2½ pounds)
• 1c sugar
• 1T all-purpose flour
• ¼t salt
• 1½T lemon juice
• 1t vanilla extract
• ¼c water
• 1T milk or cream
• One prepared recipe of double-batch pie crust, divided into two discs.

Instructions

1. Have your pie crust prepared and chilling in the fridge.
2. Preheat the oven to 450F. Roll out half of your pie dough and place it in your pie pan. Return to the fridge or freezer to chill while you prepare the filling.
3. Toss crabapples with sugar, flour, salt, and lemon juice.  Pour this filling into your pie pan. Stir the vanilla extract and water together, and then sprinkle over the filling.
4. Spread filling in crust, sprinkle with vanilla lemon juice water  Roll out the second piece of dough and cover the filling.
5. Pinch or crimp the two crusts together, paint with the milk or cream, and then make several slits in the top layer of dough.
6. Bake for 15 minutes at 450F, then lower the heat to 375F and bake an additional 40-45 minutes, or until golden brown and bubbling.
7. Cool 1-2 hours before serving.