LuLen’s Grated Apple Pie

Yields
1 pie

from chef and author Nathalie Dupree of Charleston, South Carolina

1 piecrust

⅔ cup granulated sugar

1 tablespoon all-purpose flour

2 teaspoon ground cinnamon

½ teaspoon salt

4½ cups tart apples (Granny Smith, for example), peeled, cored, and coarsely grated

1 large egg, lightly beaten

⅓ cup unsalted butter, melted

1 cup chopped pecans

Preheat oven to 400 degrees. Fill the pie pan with the piecrust and place on a rimmed baking sheet.
Pour the filling into the piecrust and sprinkle with pecans. Place on the top or upper-middle rack of the oven and bake for 10 minutes; then lower the heat to 350 degrees and bake for another 45−50 minutes. Cover the edges of the crust with aluminum foil as needed to prevent over-browning. Cool the pie in the pan on a wire rack.
Mix together the sugar, flour, cinnamon, salt, and apples; then combine with the egg and butter.

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