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12.01.2011

Shredded Apple Pie


   I received special permission to post this recipe on my blog, so you all should feel pretty special right now! This is literally thee BEST APPLE PIE you will ever eat. Period. This pie was served at the best restaurant in the town I live in. Rococo's Steakhouse. I'm sure you've heard me talk about it before. I worked there throughout high school and my families long-time friends were the owners. The Sullivan's. I shouldn't say friends. They are more like family, and some of the kindest, most generous people I know.

   This pie was one of the most requested desserts up there. I say 'up' because Rococo sat on top of the black hill, overlooking our beautiful city. The view was amazing. Especially at night, when all the city lights were on. Customers would always request window tables, so they could enjoy the view while they ate. There are so many reasons I miss that place, and am still so sad it closed it's doors.

   For that reason, I am so happy I wrote down this recipe one night at work. I made this at home the first Thanksgiving Kale and I were married, and have made it every year since. It's become a tradition. This is the kind of recipe I will pass on to my kids, and hope that they'll pass it on to their children. It is that good!


Shredded Apple Pie

1 1/2 cups Sugar
1/2 cup Butter (1 stick)
2 Tablespoons Flour
2 teaspoons Vanilla
1 teaspoon Cinnamon
pinch of salt
2 Eggs
3 medium Red Delicious Apples, peeled and grated ( grated with a cheese grater)
1 Unbaked deep-dish pie shell


DIRECTIONS:  Preheat oven to 350 degrees. In a large bowl, beat together the sugar, butter, flour, vanilla, cinnamon, salt and eggs with a hand mixer on medium speed. Beat until combined.
Fold in the shredded apples. Pour mixture into unbaked pie shell. Bake for 55-60 minutes. Let cool 1 hour before serving.

*We always serve this with vanilla ice cream and caramel sauce!




Linked at: Totally Tasty Tuesdays

30 comments:

Christy said...

That looks great! So do you need to put a pie crust on top too or do you just use a bottom crust and that's it? Thank you for sharing this recipe!

Holly said...

Christy- you only need a bottom crust! :)

Les rêves d'une boulangère (Brittany) said...

It looks like the best apple bie ever too! I believe you! YUM I am noting this down for sure

claire said...

i have been a terrible blogger buddy- but i am back again with merry mondays! hope you will join and hope all is well with you! also, i love the new header... i am all about the holiday cheer these days!

Becki's Whole Life said...

I am bummed I didn't see this recipe about a week ago when I made apple pie. I would have made this one if for no other reason than the stick of butter and the shredded apples. I love it! The top looks like it has a crispy crust almost. I am thinking that it's probably like a caramel topping from the butter and sugar cooking up. It looks amazing.

So sad that the restaurant closed it's doors. It sounded like such a wonderful place with a view.

Lindsey R said...

Totally agree, THE BEST APPLIE PIE EVER!!! Love that the apples aren't chunky but shredded. So glad I got 2 slices during Thanksgiving! Mmmmm wish I had a slice for breakfast. :)

yummychunklet said...

What an interesting way to make an apple pie. Sounds delicious!

Mandy said...

Heaven on a plate. I need to try this! Thanks, girl!

Jennifurla said...

I might have to make this one

bookcasefoodie said...

What a great idea. I have never seen a shredded apple pie.

Yummy Mummy said...

Wow, this sounds SO great! I've never had a shredded apple pie, and I think it's time I make one!

Slice of Southern said...

This looks so warm and inviting! Love the technique of shredding apples.

scratch-made wife said...

OK, so this sounds super simple and looks absolutely delicious. I love it!

scrambledhenfruit said...

Love the shredded apples in this one! I'm definitely saving this recipe to try. :)

MrsFoxsSweets said...

Super delicious! I have never had an apple pie with shredded apples! This recipe is a keeper! Thanks for sharing at Mrs Foxs Sweets :)

Mindie Hilton said...

Wow your pie looks amazing. Found you at Mrs. Fox's Sweets. I would love for you to join my weekly linky. Fri-monday at Bacon Time
http://bacontimewiththehungryhypo.blogspot.com/

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Nicole@HeatOvenTo350 said...

This looks amazing. I'm so glad you wrote down the recipe, too. Thank you for sharing it! I love variations on regular apple pie and this looks perfect to me!

Net said...

I love your recipes! Sounds like your from St. George! Love St. George and Southern UT.

Dyanna said...

Is the butter melted or room temp?

PaulaInFL said...

I made this as a "slab" pie with a no roll crust. (It took about 40-45 minutes to bake.) It turned out perfectly! Very tasty and attractive. My one son loves apple pie and thought this was delicious as well. I'll definitely be making it again! (Dyanna, I melted the butter.)

Eva said...

Thanks for the great idea. I had a large bag of old apples I got for cheap at the grocery store and I wanted an excuse to shred them in my new food processor. This fit the bill. I did find it to be way too sweet. I will probably cut the sugar next time to 1 cup. Any thoughts?

Siobhan said...

The pie has been in the oven now for an hour and a half and it's still jiggly--hope I haven't ruined it!

Siobhan said...

Took two hours in a glass deep-dish pie plate--at 350--but came out golden and amazing! Thanks!

NikkiG61576 said...

This pie looks amazing and I think I'll have to try it soon, but I was thinking Red Delicious apples are SO sweeet to begin with, would they make this recipe overly sweet? Can you use any kind of apple?

brebay said...

Plain or self rising flour?

Holly said...

The flour used is All-Purpose flour.
As for the red apples, they're the only kind of apple I've used for this pie. I think they're perfect for it. But I'm sure you could use a different kind and still have great results! :)

Holly said...

Siobhan- I'm sorry it took so long for yours to bake. Maybe it's your oven? Not sure. When I bake mine for an hour, it comes out slightly jiggly in the center, but once it sits and cools for a while, it will slightly firm up. Hope you enjoyed it :) I LOVE this pie!

Joseph B. Hewitt IV said...

My friend got me thinking about apple pie today. It got me thinking and I told her about the time we were driving back to Vegas from a skiing trip to Brian Head. My boss, who was driving, had us stop for dinner in Saint George. All I really remember about the place was that it was near an airport on a cliff that overlooked the city. This would have been between 1992 and '94.

I like apple pie, but as a child I had always had a problem with the chunks of apple. I was a weird picky eater as a kid. The chunks grossed me out. Granted, I had gotten mostly over it as a (somewhat) grown-up. But when I saw 'shredded' apple pie on the menu, I knew it was the pie for me.

I spent a few hours scrolling around the satellite view of Google Maps. I found the airport with the cliff nearby, no restaurant. This wasn't the first time I had tried finding the place, but the maps have gotten much better over the years.

Finally, on a whim, I Googled, "Saint George Utah 'Shredded Apple Pie'" and here I am. Sad to learn the place is closed, but at least the recipe survives. Thanks.

Ejiro Daramola said...

Thank you so much for this. It is really amazing. I have made 2 pies in 4 days since I read your blog. It is really really so delicious. Its opened a whole new world for me. You can be sure I am going to try this method with Carrots. Maybe I shall finally get my carrot cake right. Also thinking of using bananas. I also tried adding coconut and oats in one and another I used almond flour.

Can anyone think of any other fruit that would suit this method. Would be happy to hear about this.

Once again Thank you so much for sharing.