Shredded apple pie is the best apple pie I’ve ever tasted, but I have to admit that the first time I saw it I was a little disconcerted. … Not gonna lie, it looks like hash browns in a pie crust, but THE APPLE FLAVOR IS PHENOMENAL! It literally bursts in your mouth.

Try it for yourself!

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Easy Step-By-Step Instructions for Shredded Apple Pie

Best homemade apple pie — Melt 4 tablespoons butter and set aside to cool to room temperature,

Homemade Apple Pie — Prepare a pie plate with your bottom pie crust (here’s my favorite homemade pie crust recipe), and preheat the oven to 425°F.

favorite homemade apple pie recipe — Whisk the 1 whole egg with 2 of the yolks and milk, and …

Most popular homemade apple pie recipe — … add the sugar mixture. Whisk together until smooth to make the custard.

favorite pies — Working quickly so they don’t turn brown, peel, core, and grate the 4 granny smith apples into a mixing bowl.

Best homemade apple pie recipe — Drizzle the cooled melted butter on top, and mix until all apples are coated.

Most requested homemade apple pie — Pour in the custard mixture, and stir to combine.

Best Apple Pie Recipe — Pour apple filling into crust, and …

Favorite Pie recipe — … top with strips of dough to form a lattice. Here’s a quick tutorial of how to make a lattice pie crust. Flute the edges, and decorate with a cut out of an apple and leaves, if desired. Do NOT completely cover the pie with a crust because the custard need to breath in order to bake properly.

Serve with plain or garnished with whipped cream or ice cream. You could even sprinkle the top with a little cinnamon.

Free Printable Recipe for Shredded Apple Pie

Shredded Apple Pie

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Ingredients

4 Granny Smith apples peeled and grated
4 tablespoons butter melted
1 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/3 cup milk
4 eggs (2 whole and 2 yolks)
1 prepared pie crust

Instructions

Melt butter and set aside to cool to room temperature,
Prepare a pie plate with your bottom pie crust, and preheat the oven to 425°F.
Mix together the sugar, flour, and cinnamon, and set aside.
Whisk the whole egg with 2 yolks and milk, and add the sugar mixture. Whisk together until smooth to make a custard.
Working quickly so they don’t turn brown, peel, core, and grate the 4 granny smith apples into a mixing bowl. Drizzle the cooled melted butter on top, and mix until all apples are coated. Pour in the custard mixture, and stir to combine.
Pour apple filling into crust, and top with strips of dough to form a lattice. Flute the edges, and decorate with a cut out of an apple and leaves, if desired. Do NOT completely cover the pie with a crust because the custard need to breath in order to bake properly.
In a small bowl, whisk the remaining egg with a fork. Brush the edges of the pie crust with the egg wash.
Cover edges with foil.
Bake at 425°F for 15 minutes, then reduce the oven temperature and bake at 350° for 35-45 minutes until golden brown. Watch closely. You may want to remove foil from edges for last 15 minutes, if the crust is still too wet and raw looking.
Remove from the oven, and cool to let the custard set.
Serve with plain or garnished with whipped cream or ice cream.

Notes

Store leftovers in refrigerator