Tiny bits of apple peel with a buttery crumb topping bakes into one of the most flavorful apple pies ever & so much easier than peeling and slicing! Game changer!
Author: Portlandia Pie Lady
Ingredients
Grated Apple Filling
4-1/2cupsgrated tart apples (cored and cut into quarters for grating) - about 4 to 5 apples depending on sizeUse at least 2 varieties for best flavor combination
1cuppure cane sugar
3tablespoonstapioca starch or Clearjel
1teaspooncinnamon
1/2teaspoon ginger
dashofnutmeg
dashof salt
Butter Crumb Topping
1/3cuppure cane brown sugar
1/3cupflour (use gluten free flour mix as substitute)
1/3cupquick oats
1/3cupbutter - room temperature
1 Single Crust Grandma's Pie Crust (for 9-inch pie plate)
1cupflour(see notes below for instructions on gluten free)
1/2cupvegetable shortening or butter
1tablespoonsugar
1/4teaspoon salt
1/8teaspoon baking powder
1/4cup cold water
Instructions
Crust:
In a large bowl stir together all dry ingredients. Using a large serving fork (or pastry cutter) cut in the shortening until crumbly & pea size.
Add the cold water all at once, stir just until combined (about 4 or 5 stirs is all it should take).
On a floured surface, roll out dough and place in a 9-inch pie plate. Cut and crimp edges by hand or fork. Set aside for filling.
Apple Pie Filling:
Preheat oven to 350 degrees.
In a large bowl mix the sugar, starch and spices together.
Cut the apples into quarters (4 pieces), cut out core and place them in a large bowl of water with about 2 teaspoons of salt (stops the oxidation).
Grate the quartered apples, flesh side down. Every cup of grated apples or so, stir them into the dry ingredients to prevent them from oxidizing. Continue until all of the grated apple is mixed in. Pour/spread the apple filling into the prepared crust.
Topping and Baking:
In a medium sized bowl stir the brown sugar, flour, & oats together. Using a fork cut in the butter until mixed thoroughly, it will be a little bit crumbly.
Crumble the topping onto the apples. Bake for 55 to 60 minutes at 350.
Notes
Gluten Free Crust Instructions:Use my gluten free flour mix at a one to one substitution.https://portlandiapielady.com/gluten-free-pie-crust/Use butter instead of shortening. Make the pie dough the same as above, but roll it out onto a GF floured parchment or wax paper, invert onto pie plate and peel off paper. If it tears, it will simply push back together.