Crab Apple Rose Pie
By Leah ColinsPublished on October 14, 2020
Time
2 hours, plus 1½ hours chilling and 4½ hours cooling
Yield
Serves 8
Ingredients
1 recipe double-crust pie dough (see Ingredient Note below)3 pounds (1361 grams) crab apples, cored and chopped coarse1½–1¾ cups (10½–12¼ ounces/298 - 347 grams) sugar ¼ teaspoon table salt 1 tablespoon rose water 2 tablespoons unsalted butter, cut into ¼-inch pieces1 large egg, lightly beaten with 1 tablespoon water
Before You Begin
We don't recommend using an apple corer to core the crab apples; instead, cut around the core using a sharp knife. Crab apples can range from sweet-tart to incredibly sour; use more or less sugar depending on the flavor of your crab apples. Any top crust design will allow for enough evaporation to ensure a perfect slice; the method here produces a standard lattice top.
Instructions
- Roll 1 disk of dough into 12-inch circle on floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Leave any dough that overhangs plate in place. Wrap dough-lined plate loosely in plastic wrap and refrigerate until firm, about 30 minutes.
- Roll other piece of dough into 13 by 10½-inch rectangle on floured counter, then transfer to parchment paper–lined rimmed baking sheet; cover loosely with plastic and refrigerate until firm, about 30 minutes.
- Using pizza wheel, fluted pastry wheel, or paring knife, trim ¼ inch dough from long sides of rectangle, then cut lengthwise into eight 1¼-inch-wide strips. Cover loosely with plastic and refrigerate until firm, about 30 minutes.
- Toss apples, sugar, and salt together in Dutch oven. Cover and cook over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 10 to 15 minutes. Spread apples and their juices on second rimmed baking sheet and let cool completely, about 30 minutes.
- Drain cooled apples thoroughly in colander then combine drained apples and rose water in bowl. Spread apples into dough-lined plate and scatter butter over top. Adjust oven rack to middle position and heat oven to 400 degrees.
- Remove dough strips from refrigerator; if too stiff to be workable, let sit at room temperature until softened slightly but still very cold. Space 4 strips evenly across top of pie, parallel to counter edge. Fold back first and third strips almost completely. Lay 1 strip across pie, perpendicular to second and fourth strips, keeping it snug to folded edges of dough strips, then unfold first and third strips over top. Fold back second and fourth strips and add second perpendicular strip, keeping it snug to folded edge. Unfold second and fourth strips over top. Repeat weaving remaining strips evenly across pie, alternating between folding back first and third strips and second and fourth strips to create lattice pattern. Shift strips as needed so they are evenly spaced over top of pie. (If dough becomes too soft to work with, refrigerate pie and dough strips until firm.)
- Trim overhang to ½ inch beyond lip of plate. Pinch edges of bottom crust and lattice strips together firmly to seal. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate. (If dough is very soft, refrigerate for 10 minutes before baking.) Brush surface with egg wash.
- Place pie on aluminum foil–lined rimmed baking sheet and bake until crust is light golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees, rotate sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 30 to 50 minutes longer. Let pie cool on wire rack until filling has set, about 4 hours. Serve.
Time
2 hours, plus 1½ hours chilling and 4½ hours coolingYield
Serves 8Ingredients
1 recipe double-crust pie dough (see Ingredient Note below)
3 pounds (1361 grams) crab apples, cored and chopped coarse
1½–1¾ cups (10½–12¼ ounces/298 - 347 grams) sugar
¼ teaspoon table salt
1 tablespoon rose water
2 tablespoons unsalted butter, cut into ¼-inch pieces
1 large egg, lightly beaten with 1 tablespoon water
Test Kitchen Techniques
Ingredients
1 recipe double-crust pie dough (see Ingredient Note below)
3 pounds (1361 grams) crab apples, cored and chopped coarse
1½–1¾ cups (10½–12¼ ounces/298 - 347 grams) sugar
¼ teaspoon table salt
1 tablespoon rose water
2 tablespoons unsalted butter, cut into ¼-inch pieces
1 large egg, lightly beaten with 1 tablespoon water
Test Kitchen Techniques
Ingredients
1 recipe double-crust pie dough (see Ingredient Note below)
3 pounds (1361 grams) crab apples, cored and chopped coarse
1½–1¾ cups (10½–12¼ ounces/298 - 347 grams) sugar
¼ teaspoon table salt
1 tablespoon rose water
2 tablespoons unsalted butter, cut into ¼-inch pieces
1 large egg, lightly beaten with 1 tablespoon water
Test Kitchen Techniques
Why This Recipe Works
We set out to highlight these overlooked apples in a unique, delicious pie. A crab apple pie is a bit more tart than traditional apple pie, but it's also more complex in flavor and offers a welcome variation on the standard. Additionally, crab apples have high levels of pectin, which helps the filling set and makes for an easy-to-slice pie. Since crab apples are so small, we opted to leave the skins on to make prep easier; the bright red skins also contributed a beautiful rosy hue to the filling. A tablespoon of aromatic rose water added a floral undertone that brought out the apples' complexity.
Before You Begin
We don't recommend using an apple corer to core the crab apples; instead, cut around the core using a sharp knife. Crab apples can range from sweet-tart to incredibly sour; use more or less sugar depending on the flavor of your crab apples. Any top crust design will allow for enough evaporation to ensure a perfect slice; the method here produces a standard lattice top.
Instructions
- Roll 1 disk of dough into 12-inch circle on floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Leave any dough that overhangs plate in place. Wrap dough-lined plate loosely in plastic wrap and refrigerate until firm, about 30 minutes.
- Roll other piece of dough into 13 by 10½-inch rectangle on floured counter, then transfer to parchment paper–lined rimmed baking sheet; cover loosely with plastic and refrigerate until firm, about 30 minutes.
- Using pizza wheel, fluted pastry wheel, or paring knife, trim ¼ inch dough from long sides of rectangle, then cut lengthwise into eight 1¼-inch-wide strips. Cover loosely with plastic and refrigerate until firm, about 30 minutes.
- Toss apples, sugar, and salt together in Dutch oven. Cover and cook over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 10 to 15 minutes. Spread apples and their juices on second rimmed baking sheet and let cool completely, about 30 minutes.
- Drain cooled apples thoroughly in colander then combine drained apples and rose water in bowl. Spread apples into dough-lined plate and scatter butter over top. Adjust oven rack to middle position and heat oven to 400 degrees.
- Remove dough strips from refrigerator; if too stiff to be workable, let sit at room temperature until softened slightly but still very cold. Space 4 strips evenly across top of pie, parallel to counter edge. Fold back first and third strips almost completely. Lay 1 strip across pie, perpendicular to second and fourth strips, keeping it snug to folded edges of dough strips, then unfold first and third strips over top. Fold back second and fourth strips and add second perpendicular strip, keeping it snug to folded edge. Unfold second and fourth strips over top. Repeat weaving remaining strips evenly across pie, alternating between folding back first and third strips and second and fourth strips to create lattice pattern. Shift strips as needed so they are evenly spaced over top of pie. (If dough becomes too soft to work with, refrigerate pie and dough strips until firm.)
- Trim overhang to ½ inch beyond lip of plate. Pinch edges of bottom crust and lattice strips together firmly to seal. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate. (If dough is very soft, refrigerate for 10 minutes before baking.) Brush surface with egg wash.
- Place pie on aluminum foil–lined rimmed baking sheet and bake until crust is light golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees, rotate sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 30 to 50 minutes longer. Let pie cool on wire rack until filling has set, about 4 hours. Serve.
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