Photo by Hélène Dujardin

Break out the ice cream, Nathalie Dupree’s grated apple pie recipe will ensure your kitchen smells like all the flavors of fall: cinnamon, apples, and roasted pecans.

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1 pie

  • 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
  1. Preheat oven to 400 degrees.
  2. Fill the pie pan with the piecrust and place on a rimmed baking sheet.
  3. Pour the filling into the piecrust and sprinkle with pecans.
  4. 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.
  5. Cover the edges of the crust with aluminum foil as needed to prevent over-browning.
  6. Cool the pie in the pan on a wire rack.
  7. Mix together the sugar, flour, cinnamon, salt, and apples; then combine with the egg and butter.
  • from chef and author Nathalie Dupree of Charleston, South Carolina

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