Grated Apple Pie

Here’s a trick that changes everything about apple pie. Instead of slicing the apples, you grate them. The result is a filling that cooks down into a thick, almost jam-like layer that’s sweeter, more concentrated, and bakes more evenly than chunky apple slices.

Grating releases the apple juices immediately, so the sugar and cinnamon get absorbed into the fruit before it even goes into the crust. No dry pockets of spice, no raw sugar sitting on top of slices. Every shred is evenly seasoned from the start.

Leaving the peel on adds flecks of color throughout the filling and a slight textural interest. The grated peel is so fine that it virtually disappears during baking but contributes fiber and the subtle bitterness that keeps the filling from tasting one-note sweet.

Butter dotted on top melts into the grated apple and enriches the filling as it bakes. The lattice crust lets steam escape, which is important because grated apples release more liquid than slices. Without venting, the bottom crust would turn soggy.

Kitchen Tips

• Use the large holes of a box grater for a filling with some texture. The fine holes would turn the apples into applesauce.
• Use firm, tart apples like Granny Smith or Braeburn. Soft varieties turn to mush when grated.
• Mix the grated apple with sugar and cinnamon right away. The sugar draws out juice and helps the filling set during baking.
• Bake for the full hour until the lattice is golden and the filling bubbles through the gaps.

Variations

• Add ¼ teaspoon of nutmeg or ⅛ teaspoon of ground cloves to the cinnamon for a more complex spice blend.
• Toss in a handful of raisins for added sweetness and chewy texture.
• Squeeze lemon juice over the grated apples to prevent browning and add tartness.