Sometimes the most remarkable recipes come from unexpected places. When a family’s century-old secret recipe for grated apple cream pie surfaced on social media, few could have predicted the sensation it would become. This isn’t your standard apple pie – it’s a sophisticated blend of finely grated apples suspended in a rich, custard-like filling that’s revolutionizing how home bakers approach this classic dessert.
Why grating apples changes everything
The secret to this pie’s incredible texture lies in its preparation method. Rather than chunky apple slices, this recipe calls for grating the apples, creating a more uniform filling that melds perfectly with the custard base. This technique dates back generations, when home cooks would spend extra time preparing ingredients to achieve superior results.
The grated apples release their juices more readily, creating a natural harmony with the cream and eggs. This process also ensures even cooking throughout the pie, eliminating those occasional undercooked apple pieces found in traditional versions.
Common mistakes when working with grated apples
Working with grated apples requires attention to detail. Some bakers skip the crucial 15-minute resting period after combining the apples with sugar. This step isn’t just busy work – it allows the apples to release their excess moisture, preventing a soggy pie later.
Another frequent error is not properly draining the released juices before adding the cream mixture. While apple juice adds flavor, too much liquid can prevent the custard from setting properly. A simple straining step makes all the difference.
The importance of temperature control
The two-temperature baking method isn’t arbitrary. Starting at 375°F sets the crust structure, while reducing to 350°F ensures the custard cooks evenly without curdling. Many home bakers miss this crucial step, resulting in an overcooked or unevenly set filling.
The cooling period is equally vital. Two hours might seem excessive, but this time allows the custard to achieve its ideal consistency. Cutting into the pie too soon will result in a filling that’s too loose and messy.
Selecting and preparing your apples
While Granny Smith apples are specified in the recipe, experimenting with different varieties can yield interesting results. Some bakers report success using a combination of tart and sweet apples. The key is ensuring the apples are fresh and firm, as soft apples will turn mushy when grated.
The grating process itself benefits from using a coarse grater rather than a fine one. This creates the ideal texture – not so fine that the apples disappear completely, but not so coarse that they interfere with the custard’s smoothness.
The science behind the custard filling
The magic of this pie lies in the perfect ratio of eggs to cream. Three eggs provide structure while maintaining tenderness, while the cup of heavy cream contributes richness without making the filling too dense. The flour acts as a stabilizer, helping the custard set properly while baking.
This particular combination creates a delicate balance – firm enough to slice cleanly, yet soft enough to melt in your mouth. The vanilla extract adds depth without overwhelming the apple flavor.
Storage and serving recommendations
This pie maintains its quality remarkably well. While it can be stored at room temperature for two days, refrigeration extends its life to five days without compromising texture. The key is allowing it to come to room temperature before serving.
For the best experience, warm individual slices slightly before serving. This gentle warming helps the custard regain its original silky texture and intensifies the apple flavor.
What started as a family secret has become a testament to the enduring appeal of well-crafted recipes. This pie represents more than just dessert – it’s a reminder that sometimes the most remarkable innovations come from questioning traditional methods. Whether served at a holiday gathering or weeknight dinner, this cream-enriched apple pie continues to win over new fans with each slice.
Grandma’s Viral Grated Apple Cream Pie
Course: DessertCuisine: American8
servings30
minutes1
hour350
kcal90
minutesDiscover the secret to the internet’s favorite apple pie with this century-old recipe that’s taking the baking world by storm!
Ingredients
6 cups Granny Smith apples, peeled and grated
1 cup granulated sugar
1/2 cup unsalted butter, melted
3 large eggs
1 cup heavy cream
1 tsp vanilla extract
1/4 cup all-purpose flour
1/4 tsp salt
1 unbaked 9-inch pie crust
Directions
- Preheat your oven to 375°F (190°C). Place the rack in the lower third of the oven to ensure the bottom crust cooks properly. If you have a baking stone, place it on the rack to help crisp the bottom crust.
- In a large bowl, combine the grated apples and sugar. Let this mixture sit for about 15 minutes to release the juices from the apples. This step is crucial for achieving the right consistency in your pie filling.
- In another bowl, whisk together the melted butter, eggs, heavy cream, and vanilla extract until well combined. This creamy mixture will give your pie its unique, custard-like texture.
- Add the flour and salt to the apple mixture and stir until the apples are evenly coated. This will help thicken the filling as it bakes. Then, pour the cream mixture over the apples and stir gently to combine all ingredients thoroughly.
- Pour the filling into the unbaked pie crust, making sure to distribute the grated apples evenly. The filling may seem very liquid at this point, but don’t worry – it will set as it bakes.
- If desired, create a lattice top with strips of pie dough, or simply cover with a full top crust, making sure to cut vents for steam to escape. Crimp the edges to seal.
- Place the pie on a baking sheet to catch any potential overflow. Bake for 20 minutes at 375°F (190°C), then reduce the temperature to 350°F (175°C) and continue baking for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool on a wire rack for at least 2 hours before serving. This cooling time is crucial for the filling to set properly. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- For best results, use a mix of tart apples like Granny Smith and sweeter apples like Honeycrisp or Gala.
- If the crust edges begin to brown too quickly, cover them with aluminum foil or a pie shield.
- The pie can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.
Frequently Asked Questions
Q: Can I use pre-grated apples or apple sauce instead of grating the apples myself?
A: While it’s possible to use pre-grated apples, it’s not recommended. Freshly grated apples will give you the best texture and flavor. Apple sauce is too wet and will change the consistency of the pie significantly. The process of grating the apples yourself allows you to control the consistency and ensures that the apples release their juices properly when mixed with sugar.
Q: Why does this recipe call for grated apples instead of sliced or chopped?
A: Grating the apples is the secret to this pie’s unique texture and flavor distribution. The fine shreds of apple create a filling that’s both creamy and light, with every bite offering a perfect balance of tart and sweet flavors. This method also allows for better absorption of the custard-like mixture, resulting in a more uniform and smooth filling.
Q: Can I make this pie ahead of time?
A: Yes, you can make this pie a day or two in advance. After baking, allow the pie to cool completely at room temperature, then cover it loosely with plastic wrap or aluminum foil and refrigerate. When you’re ready to serve, you can either bring it to room temperature or warm it slightly in a 300°F (150°C) oven for about 15 minutes. Keep in mind that the crust may soften slightly when stored, but it will still be delicious.
Q: Is it necessary to pre-cook the apples for this recipe?
A: No, pre-cooking the apples is not necessary for this recipe. The grated apples cook perfectly during the baking process. However, it is important to let the grated apples sit with sugar for about 15 minutes before adding them to the pie. This step helps release the apples’ natural juices and ensures the right consistency in your filling.
