Remember a while ago I said I'd never try another apple pie recipe because I'd found the perfect one. Well, that was for a double crust pie, loaded with fruit and a lattice top. There's another one too with pears and apples and a cinnamon caramel that's over the top, but if you're looking for a quick, every day make your loved ones happy kind of pie, here's another keeper. I whipped it up to go with our Ribs and Beans dinner the other night before the Big Guy left town.
A single crust pie, it consists of three tart Granny Smith's, peeled and grated into a custardy buttery sugary filling kissed with cinnamon and lots of lovely vanilla. It bakes until its all puffy and golden and comes out of the oven looking like this!
Cooled to room temperature it's lovely and unless you live in a house with a purist that likes his pie sans the a la' mode, it would be fabulous with a scoop of vanilla or some homemade cinnamon ice cream resting on top. Bonus - unlike some pastry creations, this version is really the bomb right from the refrigerator too because the pastry gets extra crisp and the filling is all soft and gooey and buttery and wonderful.
Shredded Apple Pie (Adapted from Taste of the Territory)
Pastry for a 9 inch single crust pie
1-1/2 cups granulated sugar
1 tablespoon all-purpose flour
1/2 cup butter, softened
1-1/2 teaspoons vanilla
1 teaspoon cinnamon
2 cups shredded tart apples (I used 3 medium Granny Smiths)
Preheat oven to 350. Line a 9 inch pie plate with pastry and flute the edges. In a large bowl, combine together sugar, flour, butter, vanilla, and cinnamon until well mixed. Beat in eggs and mix well. Add shredded apples and combine well. Pour into pastry lined pie plate and smooth the top. Bake for 50 to 55 minutes until pastry is browned and filling is puffed and golden. Cool on a wire rack and serve warm. Refrigerate leftovers.
Other variations of apple pie: