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Apple Pie Done Right, Grated Apple Pie

When it comes to baking an apple pie, my family has a delightful twist to the classic recipe that brings out an even richer and more homely flavor: using grated apples instead of sliced ones. Growing up, this was the only way I knew apple pie. My grandmother made it this way and so did my mom. When I would eat apple pie at other people's homes, I never liked it, the apple slices were too tart, crunchy, or big. Grating the apples makes every bite so soft it almost melts in your mouth. This method transforms the texture and gives every bite a smoother, deeper apple flavor. I promise once you've tried grated apple pie, you'll never make apple pie the old way again!

Grated Apple Pie

The Crust

1 1/2 cups flour

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cubed

2 tablespoons cold shortening

3 to 4 tablespoons ice water

Whisk flour and salt together in a food processor. Add cubed butter and shortening. Pulse until the mixture resembles a coarse meal with pea-sized bits of fat throughout. Drizzle the ice water in, 1 tablespoon at a time until dough begins to form large clumps.

Transfer the pie dough to a floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. The dough should come together easily and should not feel too sticky. Avoid overworking the dough. If it feels a bit too dry or crumbly, dip your fingers in the ice water and then continue bringing the dough together with your hands. If it feels too sticky, sprinkle on more flour and then continue bringing the dough together with your hands. Form it into a round disk.

Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours and up to 5 days.

After 2 hours, lightly flour the work surface, rolling pin, and your hands, and sprinkle a little flour on top of the dough. When rolling dough out, start from the center and work your way out in all directions, turning the dough with your hands as you go. Roll the dough into a very thin 12-inch circle.

Use your rolling pin to help transfer the pie crust to the pie dish. Carefully roll one end of the circle of dough gently onto the rolling pin, rolling it back towards you, slowly peeling it off the work surface as you go. Pick it up, and carefully roll it back out over the top of the pie dish.

The Filling

1 stick of butter

1 cup of sugar

1 egg, beaten

1 heaping tablespoon of flour

1/4 teaspoon allspice

3 cups grated apples

Preheat the oven to 350 degrees. Melt the butter in a medium saucepan. Add grated apples, sugar, allspice, flour, and beaten egg. Stir together until fully incorporated. Pour into unbaked pie crust. Bake for 1 hour.

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