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, Rococo’s Steakhouse, where I live. I’m sure you’ve heard me talk about it before. I worked there through out high school and my families long-time friends, The Sullivan’s, were the owners.

  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
Serves 8
A deliciously sweet apple pie with shredded apples!
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
  1. 1 1/2 cups sugar
  2. 1/2 cup butter, softened
  3. 2 Tablespoons all-purpose flour
  4. 2 teaspoons vanilla
  5. 1 teaspoon ground cinnamon
  6. pinch of salt
  7. 2 large eggs
  8. 3 medium Red Delicious Apples, peeled and grated ( grated with a cheese grater)
  9. 1 Unbaked deep-dish pie shell
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Fold in the shredded apples. Pour mixture into the unbaked pie shell. Bake for 55-60 minutes. Let cool 1 hour before serving.
  1. *We always serve this with vanilla ice cream and caramel sauce!
Life In The Lofthouse

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52 thoughts on “Shredded Apple Pie

  1. 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!

  2. 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.

  3. 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. 🙂

  4. 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.)

  5. 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?

  6. 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?

  7. 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! 🙂

  8. 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!

  9. 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.

  10. 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.

    1. My mom made a pie with a mystery “fruit” that we all swore was apple. Grinning from ear to ear, she finally revealed her ingenious secret ingredient to us — it was a green pumpkin! We were flabbergasted! So, if you have access to an unripe eating pumpkin, give it a try and have fun making your guests guess the secret “fruit”!


      1. Have you had any problems with the crust being soggy? We used to eat this pie at the restaurant and it was fabulous. I made it with the Marie C. Frozen pie crust but the crust was soggy and uneatible. Thank you.

  12. Have you ever tried making a bunch of these and freezing them before or after baking them? I have a BIG bag of apples to use up and this recipe sounds amazing! 🙂

  13. I have been searching for this recipe since I had it years ago at my mom’s friends house. This is the only way I will eat apple pie. So very delicious!

  14. Hi Holly,
    I made 3 pies. They are awesome!!
    I was a little hesitant about making this recipe, but I wanted to use some apples before they went bad. Also, I thought, maybe I could freeze them for a couple of Thanksgiving dinners. I couldn’t wrap my taste buds around grated apples and thought I was taking a chance. Boy was I wrong!
    This is a much simpler pie than the famous Grandma Opal’s (allrecipes) and another apple pie recipe I’ve perfected.
    I tried hand grating a couple of apples and gave that up. Got out my blender and using the grating attachment to finish up the remaining 7 apples. How easy it that?
    Thank you for posting this recipe. It will be used here in my house and hopefully, passed on. I had to write you!


    1. Allie, Thank you SO much for your sweet comment! I am so happy the pies were a hit for you. They are seriously my family’s favorite. They are a must made at Thanksgiving and Christmas time. 🙂

  15. I was given a HUGE bag of red delicious apples, so I’m going to give this recipe a try. Red Delicious apples are really only suited for eating, not cooking, or baking, so I’m very intrigued! I’ll make the recipe “as is” for a control, then tweak it from there. I can’t help it, I love putting my own spin on great recipes!

  16. Has anyone tried this recipe with a top crust as well? I’m a pie crust lover and I can’t imagine not having one on top too! I really want to make this for Thanksgiving this year.

    1. I just made this pie with a top crust for Thanksgiving, 2018. My mother always said never use red delicious apples for a pie, so I used Macintosh. I also added one egg and a little extra flour, but otherwise followed the recipe. I used my Cuisinart to shred the apples.
      Baked it for about 45 minutes, and then added the top crust for the last 45 minutes or so of cooking. This pie was freaking out of this world! I will never make another apple pie besides this one again.

  17. You just saved me! I was just given a bag of red delicious apples with no clue how not to waste them. So I snooped online and miracle of miracles–I’m two days from Thanksgiving and for sure one of my pies will be made your way! Thank you.

  18. I was given some red delicious apples for Christmas and found this recipe while searching for ways to use them. It is fantastic! I’ve madhe it a couple of times already, and have used a combination of apples when I ran out of red delicious. At a group dinner, this pie went much faster than the regular apple pie and everyone agreed that the shredding made a world of diffference. I won’t use any other recipe from now on!

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