If there’s one type of pie that’s considered a true classic, it’s apple pie. A flaky, buttery crust pairs beautifully with tart apples dressed up in sugar and cinnamon. And of course, a slice of apple pie is just asking to be topped with a scoop of quality vanilla ice cream.
Traditionally, we prepare apple pies with chunks or slices of apples. Then, the apples are mixed with sugar, flour and baking spices before being spooned into a crust. But recently, we found a twist on this old-fashioned classic on Reddit in the r/Old Recipes community. This unusual recipe is made with grated apples and a cream mixture poured on top!
How to Make Shredded Apple Pie
Ingredients
- 3 Granny Smith apples, peeled and grated
- ½ stick unsalted butter, melted
- 1-½ cups sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ cup milk
- 2 eggs, beaten
- 1 prepared pie crust
- 1 egg yolk
- 1 tablespoon water
Editor’s Tip: You can also use a flaky homemade pie crust for this recipe.
Tools You’ll Need
Directions
Step 1: Prep your crust
Prepare a pie plate with your pie crust. It doesn’t hurt to make a fluted edge or other decorative pie crust edge here! Preheat the oven to 400°F.
Step 2: Add the apples
First, peel the apples. Then, grate the peeled apples into the pie crust. Drizzle the grated apples with melted butter.
Step 3: Mix the filling
Mix together the sugar, flour, cinnamon and nutmeg. Mix in the milk and the beaten eggs. Pour the cream mixture over the apples.
Step 4: Brush with egg wash
In a small bowl, whisk the egg yolk and 1 tablespoon water with a fork. Brush the edges of the pie crust with the egg wash.
Step 5: Time to bake!
Bake the pie at 400°F for 10 minutes, then reduce the oven temperature and bake at 350° for 35 minutes until golden brown. Remove the pie from the oven and set aside to cool and set before serving.
Here’s What I Thought
First things first, I’m not a pie person. In fact, I’d usually prefer to dig my fork into a slice of cake. But this shredded apple pie could change my mind!
By shredding the apples, you get juicy, tart apples in every bite. Using Granny Smith apples added a hint of tartness to the pie, but I think making this treat with Honeycrisp or another one of our best apples for apple pie would be just as delicious. The texture is unique. It definitely has more moisture and is much creamier than your typical apple pie, and that’s part of the appeal.
My main qualm with this pie was that there wasn’t enough flavor for my liking right off the bat. Served warm with vanilla ice cream on top, the texture is flawless, but the flavor from the apples, cinnamon and nutmeg wasn’t as strong as I like. Luckily, as the pie cooled, the flavor developed even further. And the next day after storing it in the fridge? Even stronger! If you’re an apple pie lover who prefers a strong, bold flavor, definitely wait until this shredded apple pie pie fully cools. You’ll end up with a creamy, delicious forkful.
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source https://www.tasteofhome.com/article/shredded-apple-pie/
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