Grated Apple Pie with Streusel Topping

The apple recipes continue.

Grated Apple Pie. Yes you read that right. Grated. When I first saw this recipe I thought, how strange to grate the apples for pie, but as I read it and thought more about it, it made sense. Grated apples would cook quicker and probably be almost strudel-like. Strudel yummmm, that word alone makes my mouth water, so I thought, oh yeah, I must make this pie, and I did.

I made this Wednesday night. Yesterday my friend Tati and I had gone shopping all morning. We were both in need of some retail therapy. After we unloaded all the bags, we dug into this baby. I'm always hesitant when I'm trying a new recipe. I've had some failures over the years but this one didn't disappoint.

Tati thought it was better than my apple pie
or my apple pan tart (which is my personal fave). Pie for lunch.

It was great.



Thanks to my foodie friend Kathy for this recipe. She's the one who found it and passed it on to me and am I ever glad that she did. This really was like a strudel pie. When I first took it out of the oven I thought oh no, it's going to be goopy and mushy, cause it looked a bit wobbly, but once it cooled, it was perfect

Grated Apple Pie with Streusel Topping
Printable recipe
1- 10 inch unbaked pie shell
(you know me - little red box never lets me down)
6 medium apples, firm and crisp
½ cup granulated sugar
2 tablespoons unsifted, all purpose flour
1 tablespoon lemon juice

Streusel Topping
½ cup unsifted, all purpose flour
¼ teaspoon ground cinnamon
1/8 teaspoon salt
½ cup firmly packed light brown sugar
2 tablespoons butter, softened to room temperature

Peel, core and coarsely grate the apples with a box grater. Mix the apples with the granulated sugar, 2 tablespoons of flour & lemon juice. Set aside.

To make the streusel topping: Combine the brown sugar, flour, cinnamon and salt. Press out any lumps with your hands. Cut in the butter until the mixture is crumbly.

I just used my hands to crumble it.




Spoon the apples into an unbaked pie shell and top with the streusel topping.

Bake at 400 for 10 minutes and lower the oven to 375 and bake for 25 to 30 minutes longer, or until the filling is bubbly and topping is browned.

Notes: The original recipe called for unpeeled apples. I peeled mine. If you think your apple skins are on the thinner side you could leave the peel on.

You don’t need to core or quarter the apples either. After I peeled mine I grated them whole on the box grater. I just grated each side till I reached the core, turned and repeated until the whole apple was grated. It was easy.

Just watch your knuckles!