Grated apple pie

Grated apple pie

The most brilliant and delicious apple pie I have ever cooked! There are many good recipes on the site, but this one managed to beat them all in taste, aroma, texture and, most importantly, convenience. Apples don't have to be cooked in advance, you don't have to bother to spread the dough sheets evenly and fit them in the pan and, if you have a food processor with an S blade attachment, things get even simpler.

Two days ago, I discovered the recipe and yesterday I tried it. Because we liked it so much, I said why not showing it to you quickly - it's worth saving and repeating many, many times! My little Maria doesn't really eat desserts and she had at first two servings of this apple pie, then asked for another two slices to pack for school.


7 pieces
medium apples
White flour
450 g
Baking powder
10 g
0.5 tsp
250 g
cold, from the fridge
2 pieces
200 g
Vanilla Extract
1 tsp
Semolina flour
4 tbsp
Cinnamon powder
2 tsp

Step by step


In a bowl, combine 450g of flour with 10g of baking powder and 0.5 teaspoon of salt.


Transfer the flour mixture to the bowl of a large food processor with the S blade attachment on and add the cold butter, cut into large cubes.

If you don't have a food processor, leave the flour in the bowl. You'll have to grate the butter, so that the pieces are as small as possible.


Process the flour with the butter until mixture resembles bread crumbs.

Without the food processor, put your hands to work and mix well until you have the right texture.


In a bowl, combine 2 eggs, 150g of sugar and vanilla essence, mix well with a whisk.


Pour the eggs into the flour and butter mixture, run the processor or mix well with your hands until you get a smooth dough.


Turn the dough out onto the table and knead a little more with your hands, but don't overdo it - just enough for the dough to get smooth.


Divide into 2 parts: a piece of 1/3 and another of 2/3.


Put them in bags and keep in the freezer for at least 45 minutes or in the refrigerator for 2 hours (or more).


When the dough has properly cooled and you want to start assembling the pie, first wash the apples thoroughly, core and grate using the large hole side of the grater.

I used the apples with the peel on.


Line a large baking sheet with parchment.

Take the larger piece of dough and pass it through a grater, distribute the dough flakes over the entire surface of the sheet.


Sprinkle 4 tablespoons of semolina over the dough.


Then, arrange the layer of grated apples, spread out evenly and sprinkle over with 50g of sugar, or about 5-6 tablespoons.

Also, you can dust with some cinnamon powder, if you like.


Take the smaller piece of dough from the fridge/freezer and pass it through the grater, spreading evenly over the apple layer.


Lift the sides of the parchment slightly up so that the edges of the pie are more in line.


Then bake in the preheated oven at 200C for 45-50 minutes, until evenly browned.

After the oven, let it cool for at least 1 hour before serving.

Before the baking, the apple pie looks a bit taller but after the baking, the apples will sink and the cake will have the perfect height.


It's absolutely delicious, hot or cold, either way.


Quantity: 20 servings (1 large oven tray)
Prep time: 120 min
Difficulty: easy
Ready in: 90 min
Publish date:
Collections: Pies, Fruit desserts, Desserts

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