Pie Perfection For The Fall

 

And part of the reason it's so perfect, it involves apples. In fact, there's a strong flavor profile of apples in every bite. Colleen Worthington, with Kneaders Bakery and Cafe, came by Tonia's Kitchen to talk about her recipe for Grated Apple Pie. It's just one of many included in the Kneader's 25th Anniversary Cookbook that's out now. Colleen says she uses different kinds of apples in the recipe to make sure there's a different apple flavor each time you take a taste. The key here is to grate the apples together and then bake it all up. Try it, and you'll like it!

1 pie crust

4 cups apples, peeled and grated (about 5 medium apples)

2 teaspoons lemon juice

1 1/4 cup sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

Pinch of salt

1/2 cup salted butter, softened

2 teaspoons vanilla extract

2 large eggs, beaten

Preheat oven to 450 degrees F.

Place the crust into a 9-inch pie dish. Cut off any overhanging crust and crimp the edges.

In a bowl, mix together the sugar, flour, cinnamon, nutmeg, and salt. Sprinkle 3 tablespoons evenly in the bottom of the crust and set the rest aside.

Grate the apples and add the lemon juice and stir.

In a mixing bowl, beat the butter until creamy. Add the remaining sugar mixture and beat until incorporated. Add the vanilla and eggs and beat until mixed well and the mixture turns lighter. Stir in the apples.

Pour the apples into the crust and spread out evenly. Place a pie ring or one made out of aluminum foil around the edges of the crust.

Bake at 450 degrees F for 15 minutes. Then reduce the heat to 350 degrees F and bake for an additional 30-35 minutes. If the crust is not brown enough, remove the pie ring for the last 10 minutes of cooking time.