Crab Apple Rose Pie | America's Test Kitchen
Puckeringly tart crab apples are no longer limited to backyards and backwoods; these days they pop up at farmers' markets and orchards throughout the fall.
Keywords
- Desserts or Baked Goods
- Dessert Pies
- Fruit
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
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