Grated Apple Pie
This is not your traditional apple pie, it has shredded apples and is baked slowly with pecans on top to create an amazing texture and taste. Try this apple pie with some holiday egg nog and garnish with cranberries or cinnamon sticks.
Recipe CreditsChef Deb Paquette, Etch Restaurant, Nashville, Tennessee
|Prep time: 20 minutes|
|Cooking time: 20 minutes|
|Total time: 40 minutes|
- 8 Granny Smith apples, fresh
- 1 cup white sugar
- 1 tablespoon lemon juice, fresh
- 1 egg, beaten
- 2 tablespoons flour, all-purpose
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon salt
- 1 9-inch unbaked, refrigerated pie crust, chilled
- 6 ounces pecan pieces
- 4 ounces butter, unsalted, melted
- Preheat oven to 350°F.
- Peel and core apples; grate on a box grater. Place grated apples in a strainer over a large bowl. Place a heavy weighted bowl on top of shredded apples for 30 minutes to press excess liquid from apples. Apples should be fairly dry. Drain off apple juice.
- Combine sugar, lemon juice, egg, flour, vanilla, cinnamon, salt and drained shredded apples in a bowl and mix well.
- Spoon the apple mixture evenly into pie shell.
- Combine pecan pieces and melted butter in bowl and toss to blend; spoon evenly over the top of pie.
- Arrange pie on a baking sheet; cover lightly with foil and bake for 20 minutes. Remove foil and bake an additional 25 to 30 minutes or until filling is bubbling and top is golden brown.
- Remove pie from oven and cool completely before slicing.
NotesAdd additional sugar, if desired, to balance the tart tangy flavor of Granny Smith apples.
View All Recipes