Description
This Shredded Apple Pie is a unique twist on the classic apple pie, featuring grated apples folded into a rich cinnamon-scented custard filling baked in a flaky deep-dish pie shell. The combination of tender baked apples and a creamy, spiced batter offers a delightful texture and comforting flavor perfect for dessert lovers looking for a quick, no-fuss homemade pie.
Ingredients
Scale
Filling Ingredients
- 1 cup granulated sugar
- 1/2 cup salted butter, softened
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- Tiny pinch of salt
- 2 large eggs
- 3 large Red Delicious apples, peeled and grated (about 3 cups grated apple with excess liquid squeezed out)
Pie Shell
- 1 unbaked frozen deep-dish pie shell (such as Marie Callender’s)
Instructions
- Preheat Oven and Prepare Apples: Preheat your oven to 350°F (175°C). After peeling and grating the apples, be sure to squeeze out any excess liquid to avoid a soggy pie.
- Make the Filling: In a large bowl, use an electric hand mixer on medium speed to beat together the sugar, softened butter, all-purpose flour, vanilla extract, ground cinnamon, a tiny pinch of salt, and eggs until well combined and smooth.
- Combine Apples and Filling: Gently fold the shredded, drained apples into the mixed batter until evenly incorporated. Pour this mixture evenly into the unbaked deep-dish pie shell, spreading it out to fill the crust.
- Bake the Pie: Place the filled pie on a large cookie sheet to catch any drips and bake in the preheated oven for 50 minutes to 1 hour. Start checking the pie at 50 minutes; it is done when the center is set and no longer jiggly.
- Cool and Serve: Carefully remove the pie from the oven and let it cool and rest for 1 hour to set properly. Serve slices warm with a scoop of vanilla ice cream and a drizzle of caramel sauce for an extra indulgent treat.
Notes
- Use Red Delicious apples for sweetness and shredding texture, but Granny Smith or Honeycrisp apples can be a good substitute.
- Squeezing out excess apple juice is vital to prevent a soggy crust.
- Placing the pie on a cookie sheet during baking helps catch any overflow and makes removal easier.
- Allowing the pie to cool and set for an hour improves cutting and texture.
- Serving with vanilla ice cream and caramel sauce enhances the flavors.
