They very well could be Crab Apples, but also could be Apples. There are varieties that just get pinkish and not as large such as we see today. The reason we see only certain varieties in the store and commercially grown is popularity appearance, ease of growing, storing, shipping and resistance to disease. Some I would like to see.
Arkansas Black, Ambrosia, Black Oxford, Black Twig, Blue Pearmain, Cameo, Hidden Rose (has pinkish flesh) Lady Apple, ( a small variety) Newtown Pippin, Pink Lady, Pink Pearl, ( another pink fleshed apple), Roxburry Russet, and the Zabergau Reinette.
The Calville Blanc D'Hiver is not pretty in appearance is Firm and Tart, point being it may very well be a good tasting apples but not pretty on the shelf, so it would not be a good market apples.
In my sauces I use a variety of apples, even if it's just three Granny Smiths to Macs or Empires. If I like the taste of the sauce it's done.