Rosy Crab Apple Pie Filler

6 cups of sliced unpeeled crabapples or fall apples
1/3 cup water (I use 2/3 cup of water)
1 cup sugar
1 tablespoon flour
1 1/2 tablespoons lemon juice (I usually use Realemon)
1 1/2 tablespoons butter or margarine
1/4 teaspoon salt (optional)

In large pot steam sliced apples 1- 2 minutes.
Cool 1- 2 minutes.
Add the rest of the ingredients and pie filler is ready to use.
Hint When dealing with large quantities of apples I prepare double and triple batches of the pie filler, cool and set into the fridge while preparing the pastry.
I find using the recipe'Lemon Tang Pastry' which was passed to me as no-fail pastry works so very well making the preparation of pies for the freezer a snap.
Time depends on how fast you can prepare the apples, those with experience do get throught prep time quickly!