Go Back
Slice of apple pie with a flaky grated crust on a blue plate

Apple Pie with a Grated Crust

Diana Chistruga's avatarDiana Chistruga
This classic apple pie features tender cinnamon-spiced Granny Smith apples baked in a buttery pie crust, with the second crust grated over the top for a flaky, golden finish without the fuss of a lattice.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Chill Time 30 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 9-inch pie dish
  • Large mixing bowl
  • Rolling Pin
  • Box grater
  • Baking Sheet
  • cooling rack

Ingredients
  

For the crust:

  • 2½ cups (320 g) all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp  fine salt
  • 1 cup (225 g) unsalted butter cold and cut into small cubes
  • 8-10 tbsp ice water

For the apple filling

  • 6 large Granny Smith apples peeled, cored, and sliced into ½-inch slices
  • ¼  cup granulated sugar
  • ¼  cup light brown sugar
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • ⅛  tsp ground nutmeg
  • 1 tbsp lemon juice

Instructions
 

  • Make the pie crust :
    In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter and work it into the flour with a pastry cutter or your fingertips until the mixture has mostly pea-sized pieces of butter, with a few larger flakes remaining. Drizzle in 8 tablespoons of ice water and gently mix until the dough starts to come together. Add the remaining 1–2 tablespoons only if needed. Turn the dough onto a lightly floured surface and gently bring it together into a disk. Don't knead it.
    Wrap and refrigerate for at least 1 hour.
  • Divide the dough into two equal portions.
    Roll one portion into a circle large enough to fit your 9-inch pie dish. Transfer it to the dish, gently pressing it into the bottom and sides. Trim the edges if needed and refrigerate while you prepare the filling.
    Keep the second portion of dough refrigerated as well. It needs to be very cold and firm before you grate it.
  • Make the apple filling:
    Add the sliced apples to a large bowl. Add the granulated sugar, brown sugar, flour, cinnamon, nutmeg and lemon juice. Toss until the apples are evenly coated and everything is well combined.
  • Assemble & Bake:
    Preheat the oven to 425°F (220°C). Take the bottom crust from the refrigerator and fill it with the apples, arranging them into an even layer.
    Take the second portion of very cold pie dough and grate it directly over the apples using the large holes of a box grater.
    This is where the magic happens. Don't press the grated dough down or try to make the top even. Just let the little pieces fall naturally over the apples, leaving some spaces between them.
    Place the pie on a baking sheet to catch any bubbling juices.
    Bake at 425°F (220°C) for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 35–45 minutes, until the pastry is deeply golden and the apple filling is bubbling.
    If the top starts browning too quickly, loosely cover it with foil for the remaining baking time.
    Let the pie cool for about 30 minutes before slicing.
Keyword American apple pie, apple pie, apple pie with grated crust, cinnamon apple pie, classic apple pie, double crust apple pie, easy apple pie, fall apple dessert, flaky apple pie crust, homemade apple pie