Shredded Apple Pie
Delicious Shredded Apple Pie that melts in your mouth! Serve with caramel and vanilla ice cream for the best fall or Thanksgiving dessert.
I received special permission to post this recipe on my blog, so you all should feel pretty special right now! This is, without a doubt, the best apple pie you will ever eat. Period. This delicious Shredded Apple Pie was served at the best restaurant here in Southern Utah, Rococo’s Steakhouse. I’m sure you’ve heard me talk about it before. I worked there throughout high school, and the owners, the Sullivan family, are my family’s long-time friends.
SHREDDED APPLE PIE
Instead of diced apples, like most apple pies have in them, the apples in this pie are shredded with a cheese grater. It makes every bite so soft, and almost melts in your mouth. We would warm up each piece and drizzle the tops with caramel sauce and have a scoop of vanilla ice cream on the side. It is incredible!
Shredded Apple Pie was one of the most requested desserts up there. I say ‘up there’ 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 its doors.
For that reason, I am SO happy I wrote down the 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 Thanksgiving tradition at our house. This is the kind of recipe I will pass on to my kids, and I hope that they will pass it on to their children. It is that good! Enjoy it at Thanksgiving, celebrate with it on the Fourth of July, or serve it for any special occasion; this pie is a classic that never gets old.
Find my expert tips on how to make a homemade apple pie below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Shredded Apple Pie Recipe:
- Unique Twist On A Classic: Instead of sliced apples, this pie uses grated apples, creating a soft, tender filling with incredible texture in every bite. This elevates the traditional apple pie in every way!
- Perfectly Spiced: A blend of cinnamon, vanilla, and just a pinch of salt brings out the natural sweetness of the apples without overpowering them.
- Rich & Comforting: With butter, sugar, and eggs baked into the filling, the pie develops a custard-like richness that pairs beautifully with the shredded fruit.
- Simple Ingredients: Made with pantry staples and fresh apples, this recipe comes together easily without complicated steps.
- Crowd-pleasing Finish: Served warm with ice cream and a drizzle of caramel, it’s a cozy, fall-inspired dessert that feels both rustic and indulgent.
- Holiday-Ready Dessert: This apple pie recipe is perfect for fall gatherings, Thanksgiving, or any time of year you are craving this comforting favorite.
Ingredients
- 1 cup granulated sugar
- 1/2 cup salted butter softened
- 2 Tablespoons all-purpose flour
- 2 teaspoons vanilla
- 1 teaspoon ground cinnamon
- tiny pinch of salt
- 2 large eggs
- 3 large Red Delicious Apples, peeled then grated with a cheese grater (about 3 cups of grated apple)
- 1 Unbaked frozen deep-dish pie shell (I like to use Marie Callender’s frozen deep dish pie shells)
Instructions
Preheat oven to 350 degrees F. (*After you grate the apples, squeeze out any excess liquid they create).
In a large bowl, beat together the sugar, butter, flour, vanilla, cinnamon, salt and eggs with an electric hand mixer on medium speed. Beat until combined.
Fold in the shredded apples. Pour mixture into the unbaked pie shell and spread out evenly. Place pie on a large cookie sheet.
Bake pie for 50 minutes to 1 hour, or until center is set. (Start to check it at the 50 minute mark.)
Carefully remove from oven. Let pie cool and rest 1 hour before serving. Serve each slice of pie warm with a scoop of vanilla ice cream and caramel sauce. Enjoy!
Servings
Serves 8 total.
Storage and Reheating
Store leftover shredded apple pie covered in the refrigerator for up to 4 days. To keep it fresh, wrap the pie tightly with plastic wrap or place slices in an airtight container. For longer storage, you can freeze the pie (whole or sliced) for up to 2 months. Just be sure to wrap it well in foil and place it in a freezer-safe bag or container. When ready to enjoy, thaw in the refrigerator overnight. To reheat, warm individual slices in the microwave for 20–30 seconds or place the whole pie in a 300°F oven for 10–15 minutes until heated through. Serve warm with ice cream or caramel for that fresh-baked taste.
Holly’s Tips for The Best Apple Pie:
- Soften The Butter First: Make sure your butter is softened (not melted) so it creams smoothly with the sugar and eggs, giving the filling its rich, custardy texture.
- Grate Apples Evenly: Use the large holes on a box grater for consistent shreds. This helps the apples bake evenly into the filling.
- Squeeze Out Excess Liquid: After shredding, press the apples gently with paper towels or a clean kitchen towel to remove extra juice—this keeps the pie from being watery.
- Don’t Overmix: Fold the grated apples in gently so they keep their texture and don’t turn mushy.
- Use A Quality Pie Shell: A sturdy deep-dish shell (like Marie Callender’s) holds the custard filling well and bakes up golden without collapsing.
- Bake On A Cookie Sheet: It prevents oven messes in case of overflow and makes moving the pie easier.
- Cool Before Serving: Resting for at least an hour allows the custard to firm up, giving you clean, beautiful slices.
Frequently Asked Questions:
Absolutely! Yes! While Red Delicious are naturally sweet and soft, you can mix in tart apples like Granny Smith for added flavor and balance. Granny Smith, Honeycrisp, or Fuji apples work well. For a balanced flavor, consider mixing a sweet apple with a tart one.
Peeling is recommended for a smooth filling, but leaving the skins on is fine if you prefer a more rustic texture. The pie will be slightly firmer with the skins left on.
After grating the apples, squeeze out any excess liquid before folding them into the filling. This ensures a custardy, not soggy, pie.
Yes! You can assemble the pie and refrigerate it for a few hours before baking. For longer storage, bake, cool completely, and freeze for up to 2 months.
Absolutely. A deep-dish shell works best to hold the custard-like filling. You can pre-bake slightly if you want extra crispiness.
Start checking at 50 minutes. The pie is done when the center is set and doesn’t jiggle significantly. Overbaking can dry it out.
Yes, but it’s best served warm with ice cream or caramel sauce. Cold slices will be firmer and less custardy.
You can! A dash of nutmeg, ginger, or a splash of bourbon can complement the apples nicely without overwhelming the classic flavor.
Similar Recipes
Craving more apple recipes? Give my Apple Crumble Bars and Caramel Apple Poke Cake a try next.
Big fan of chocolate? My Chocolate Chip Cookie Pie is everything you love about a warm, soft chocolate chip cookie in pie form.
In the mood for something different? My Butterfinger Pie is creamy and delicious with loads of crushed Butterfinger candy bar.
Wanting another classic fruit pie? My Raspberry Cream Pie features a graham cracker crust topped with layers of cheesecake and raspberry filling!
Looking for something you can serve chilled? My Asphalt Pie (Winger’s Copycat) is a frozen mint ice cream treat with crushed Oreo cookies, caramel sauce, and mint ice cream. It is out of this world delicious!
Have you made this Shredded Apple Pie recipe? 🍎
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ApplePie #ThanksgivingPie #LifeInTheLofthouse
Shredded Apple Pie
Ingredients
- 1 cup granulated sugar
- 1/2 cup salted butter softened
- 2 Tablespoons all-purpose flour
- 2 teaspoons vanilla
- 1 teaspoon ground cinnamon
- tiny pinch of salt
- 2 large eggs
- 3 large Red Delicious Apples, peeled then grated with a cheese grater (about 3 cups of grated apple)
- 1 Unbaked frozen deep-dish pie shell I like to use Marie Callenders frozen deep dish pie shells
Instructions
- Preheat oven to 350 degrees F. (*After you grate the apples, squeeze out any excess liquid they create.)
- In a large bowl, beat together the sugar, butter, flour, vanilla, cinnamon, salt and eggs with an electric hand mixer on medium speed. Beat until combined.
- Fold in the shredded apples. Pour mixture into the unbaked pie shell and spread out evenly. Place pie on a large cookie sheet.
- Bake pie for 50 minutes to 1 hour, or until center is set. (Start to check it at the 50 minute mark.)
- Carefully remove from oven. Let pie cool and rest 1 hour before serving. Serve each slice of pie warm with a scoop of vanilla ice cream and caramel sauce. Enjoy!
Notes
*Recipe updated 7/10/25: Please note, I increased sugar to 1 cup and grated apple to 3 cups. The previous recipe had 3/4 cups of sugar and 2 1/2 cups of grated apple.
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌
That looks great! So do you need to put a pie crust on top too or do you just use a bottom crust and that’s it? Thank you for sharing this recipe!
Christy- you only need a bottom crust! 🙂
It looks like the best apple bie ever too! I believe you! YUM I am noting this down for sure
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.
What an interesting way to make an apple pie. Sounds delicious!
Heaven on a plate. I need to try this! Thanks, girl!
I might have to make this one
What a great idea. I have never seen a shredded apple pie.
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. 🙂
Wow, this sounds SO great! I’ve never had a shredded apple pie, and I think it’s time I make one!
This looks so warm and inviting! Love the technique of shredding apples.
OK, so this sounds super simple and looks absolutely delicious. I love it!
Love the shredded apples in this one! I’m definitely saving this recipe to try. 🙂
Super delicious! I have never had an apple pie with shredded apples! This recipe is a keeper! Thanks for sharing at Mrs Foxs Sweets 🙂
This looks amazing. I’m so glad you wrote down the recipe, too. Thank you for sharing it! I love variations on regular apple pie and this looks perfect to me!
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!
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?
The pie has been in the oven now for an hour and a half and it’s still jiggly–hope I haven’t ruined it!
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?
Plain or self rising flour?
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! 🙂
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.
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.
Probably pears or under-ripe peaches or any other starchy fruit.
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”!
IM SO GLAD TO SEE THIS FANTASTIC RECIPE POSTED! IT TRULY IS DELICIOUS. I TOO HAVE MANY GREAT MEMORIES OF ROCOCO! INCLUDING THIS APPLE PIE! I REMEMBER TELLING MY CUSTOMERS ABOUT IT AND TALKIG THEM INTO ORDERING A SLICE OR 2. THE PIE SOLD ITSELF AND I SERVED UP ALOT OF IT!!!
It turned out great! Will use this one again.