What’s better in the world than a warm slice of apple? Yep, a warm slice of apple pie a la mode. Grated Dutch Apple Pie has such a good flavor story to share. Tiny bits of peel that survive the grating process add a bit of kick to the flavor without actually tasting the peel. The buttery crumb topping is sinfully delish & a must if you ask me.
Grated Dutch Apple Pie eliminates some of the time consuming peeling and slicing. Let me tell you this, the peels come right off as you are grating the apples, how cool is that? Time saver! The riper the apples, the easier the peels come off . I tossed out the large pieces of peels as you can see below.
To keep the grated apples from oxidizing I stirred them into the pie filling dry ingredients about 1 cup of grated apples at a time. This way if I got distracted (squirrel) I was not going to ruin the color of the pie.
Place the crumble topping on top and bake your grated apple masterpiece!
The end result was by far one of the tastiest apple pies ever. Maybe it’s the bits of peel or the grated apples releasing more juice; but man alive this was a super tasty apple pie! This moved up the ranks in my apple pie ratings!
You can also make this gluten free with my Gluten Free Flour Mix! The gluten free flour mix is straight 1 to 1 substitute for the topping and the crust! Gluten free folks unite!
I hope you find some time to give this pie a chance to grace your table. Don’t forget to save the last slice for yourself! If that special time is 2 a.m. and the microwave is too loud, no worries, it tastes great cold too!
Grated Dutch Apple Pie
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!
8
30
minutes60
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Ingredients
- Grated Apple Filling
4-1/2 cups grated tart apples (cored and cut into quarters for grating) – about 4 to 5 apples depending on size Use at least 2 varieties for best flavor combination
1 cup pure cane sugar
3 tablespoons tapioca starch or Clearjel
1 teaspoon cinnamon
1/2 teaspoon ginger
dash of nutmeg
dash of salt
- Butter Crumb Topping
1/3 cup pure cane brown sugar
1/3 cup flour (use gluten free flour mix as substitute)
1/3 cup quick oats
1/3 cup butter – room temperature
- 1 Single Crust Grandma's Pie Crust (for 9-inch pie plate)
1 cup flour (see notes below for instructions on gluten free)
1/2 cup butter
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon baking powder
1/4 cup cold water
Directions
- 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 F. 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 F.
Notes
- Gluten Free Crust Instructions:
- Use my gluten free flour mix at a one to one substitution https://portlandiapielady.com/gluten-free-pie-crust/ or King Arthur Measure for Measure gluten free flour.
- 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.
