This apple pie recipe was passed to me from a friend a few years back. I thought grating the apples was an interesting way to make an apple pie and I had not heard of it before. Fast-forward a few years later and I actually found a similar recipe in a vintage cookbook. Maybe this pie has been forgotten over the years or it is not seen as often in cookbooks because it has the extra step of grating the apples.
I have an electric grater so it only took about five minutes to peel and grate the apples. I also tried chopping the apples with an electric chopper and I think you can probably substitute that technique if you don’t have a grater but just be careful not to chop the apples too finely.
You can also use an old-fashioned box grater, as the writer of this recipe had intended, but just be sure to grate on the coarse side of the grater.
I think you will find that it is an interesting texture for an apple pie and will enjoy the results. In addition to grating the apples, this recipe has other instructions more indicative of caking making because you cream the butter with a mixer and then add the sugar and eggs and beat again. Once the apples are added, it makes a thick batter.
There are two things that you should be aware of when making this pie. If the apples produce a lot of juice, drain them before adding them to the batter. If you pour off the juice after adding the apples to the batter, you will lose a lot of the spice flavor.
The second thing to be aware of is that you will need to cover the crust edges for baking so that it doesn’t get too brown. Aluminum foil around the edges usually works best, or use a pie ring that covers the crust well.
I hope you enjoy this vintage apple pie recipe!