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Crab Apple Pie

  • Author: Meagan


I really wanted to use exclamation marks after the title of this one because my first attempt at crab apple pie was such an epic failure that I was positive that there was no working recipe in my future.  So yay! this worked! it took way longer than I would usually spend on a pie but since we have thousands of large crab apples (now, and in our future), I was especially glad to have a great dessert recipe to go along with the jars and jars of crab apple jelly that we usually end up with.  Enjoy!



Crab Apple Pie

1/2 recipe of Brown Sugar Pastry – or enough pastry for 2 crusts

6 to 8 cups chopped, unpeeled crab apples (after thoroughly washing all of the apples, I simply sliced off the 4 sides)

1/4 c. water

1 T. lemon juice

1 c. packed brown sugar

2 T. EACH butter AND maple syrup

2 T. flour

1/2 t. cinnamon

1/4 t. salt


In a large skillet, mix together the apples, water, lemon juice and brown sugar and bring to a simmer.  Cook and stir for about 10 minutes until the apples have just started to soften – they should have also released a lot of their juice.

Drain the whole mixture through a colander over a large bowl then put the liquid back into the skillet, and the well drained apples into the bowl.

To the skillet add the butter and maple syrup, bring it to a boil and reduce it to about a half cup if you can.  I was doing several things at once (and was using a non-stick skillet), so I left it on low and actually let it simmer for a good half hour.

To the apples, add the flour, cinnamon and salt and mix well – they will appear dry, and I couldn’t quite get all of the flour to absorb.  Preheat the oven to 450.

Roll out your pastry as you would and fit it into the pie plate (deep dish, as usual for me) with a bit extra hanging over the edges.  Fill the prepared crust with the apple mixture then pour the reduced ‘juice’ evenly over top.  Cover with the second sheet of pastry, dampen, trim and flute the edges and cut a couple of air vents into the top.

I baked this at 450 for 10 minutes and then covered the edges with foil, or an ‘edge protector’, and turned the heat down to 350 and baked it for another 30 minutes – remember that the apples are almost cooked, but I like the bottom crust (visible through a Pyrex pie plate) to definitely be golden brown.

Allow the pie to cool for 2 to 3 hours before serving so that it can set and you can serve it in pieces.  We enjoyed this straight up, and are still super excited about it!

  • Category: Pie, Apple


From Meagan's Kitchen


  • Stella says:

    I haven’t made this recipe yet so I have a question for you. How can I make this pie in a normal pie pan, not deep dish like you said you used?

  • Meagan says:

    I’d use fewer apples and definitely bake the pie on a baking sheet in case it runs over!

  • Brandon says:

    Recipe worked out great. I did have to cook it quite a bit longer but that’s maybe because I didn’t reduce the juice enough but it took about 40 minutes longer than stated at 350°. But it came out amazing A+.

  • Ainsley says:

    I have not made this recipe yet but i was wondering does it matter what size the crabapples are? or just as long as it’s six-eight cups?

  • Meagan says:

    I would go with the 6 to 8 cups to make sure you have a full pie – just cut the apples pieces all a similar size!

  • lauren says:

    can you make the pie filling ahead of time and can it?

  • Glenda says:

    I made this pie in September 2020. My backyard apple tree is dropping bounty daily! I have SO many crabapples again and I was panicking because I couldn’t find this recipe again. Luckily I had the link in my Evernote so will be likely making at least 4 of these! Best recipe ever for crabapple pie.

  • Meagan says:

    I know it’s been done for regular apple pie so I don’t see why not!

  • M durston says:

    My crab apples are the green,yellow variety, can I use them. ?

  • Meagan says:

    Hello! I’ve never tried any other crab apples…red only. They sound like they’d be tart! If you try please let me know!

  • Gayle says:

    I had jars of regular grapples in spices can I still use for pie just thicken juices?

  • Meagan says:

    I would think it would be worth a try?

  • Tyler says:

    I made this recipe along with your brown sugar pie pastry and it was an amazing combo. The first time I made it, it was way too runny. I don`t think I let it cook as long. The second time I added a good amount of corn starch and that helped (2 tablespoons!). Note this is a good idea for eating the pie right away, but if you are going to freeze it I would try something different.


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