Ma’s Apple Pie: Fresh Apple Taste
I have never really enjoyed the regular gooey apple pie, so I created my own version and call it Ma’s Apple Pie. This apple pie is actually made mostly of apples. There is very little filler.
It is dense due to the shredded apples and doesn’t have the usual jelly consistency.
Give this one a go. Enjoy.
Ma’s Apple Pie
Course: DessertCuisine: AmericanDifficulty: Medium
Servings
8
servingsPrep time
45
minutesCooking time
45
minutesAn apple pie that actually tastes like apple pie should. It is full of actual apples, and not the jelly of most apple pies.
Ingredients
2 quarts SHREDDED apples, drained
1/2 c sugar
1 tsp cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
2 Tbs pearl tapioca, whole or powdered (You can use cornstarch to thicken it if needed, but I like tapioca better.)
A prepared 8-9 inch pie crust.
Directions
- Peel and core apples. Put in a food processor and shred. You can also use a box grater.
- Put over a strainer and allow the liquid to drain out.
- Preheat oven to 350ºF
- Press slightly to reduce the apple juice and put it into a bowl.
- Add the rest of the ingredients and combine well.
- Put the apples in a prepared 9-inch pie crust (recipe here) and top with a pie crust topper or streusel.
- Bake for 45 minutes or until the crust is browned and the internal temperature reaches 195ºF.
Notes
- It is important to drain the apples. Otherwise, you will have a soggy bottom of the pie instead of the perfect pie.
- The tapioca will absorb the extra liquid and make for a thicker pie.
- Save the apple juice for another application, or just drink it. Your choice.
