By Carol Ross
Apple filling: Made when apples are harvested and frozen in 12 or 16 oz plastic Cool Whip containers. Place plastic wrap on top of apples before putting on lid. Label and date.
5 cups large Rescue crabapples cut in quarters and cut out core and seeds, (not pared.)
1/4 cup brown sugar
1/2 cup white sugar
1 1/2 Tbsp. Minute tapioca
1/2 tsp. cinnamon
1/8 tsp. nutmeg
2 Tbsp. birch syrup (optional)
1/2 tsp. vanilla
Thaw filling and empty into large bowl.
2 long reindeer Polish sausage, quartered lengthwise and cut crosswise into 1/4 in. pieces. Mix into apple filling.
Crust for 2 crust pie:
2 cups fluffed all-purpose flour
1 tsp. salt
3/4 cup cold, butter flavored shortening
5 Tbsp. ice water
Cut shortening into dry ingredients with pastry blender until crumbly and about the size of small peas. Dribble ice water over the flour mixture, tossing with a fork until it clumps together and there are no more dry crumbs. Gather together into ball. Roll out on floured surface about 3 inches larger than pie pan. Fit into pie pan and cut off crust to 2 1/2 inches outside edge of pan. Pour filling into crust, adjusting apple and sausage pieces to fit well together and level top.
Oatmeal Crisp Topping:
1/2 cup flour
1/2 cup quick oats
1 tsp. cinnamon
1/2 cup chopped walnuts
1/2 cup sugar
1/2 cup old fashioned rolled oats
1/2 cube butter or margarine cut into small cubes
Mix flour, sugar, oats and cinnamon and cut in butter with pastry blender until crumbly. Mix in walnuts. Sprinkle half of oatmeal topping over apples a little thicker in the middle than close to edges. (Store rest in refrigerator for next time, coffee cake, or rhubarb crisp.) Fold pastry edge over filling toward center of pie, rippling edge up and down as you go around the pie. Bake at 425 degrees on bottom oven rack for 25 minutes. Turn oven to 350 and continue baking 20 to 30 min. more until crust is lightly browned and apple filling is boiling. Serve at Brunch or Supper meal. This is prepared for my B& B guests who stay 3 or 4 nights.