Shredded Apple Pie with Buttermilk Pie Crust

Friday, December 24, 2021



Shredded Apple Pie with Buttermilk Pie Crust

Best Apple Pie I have ever made!  Credit at the bottom.

prep time:  30

cook time:  45

total time:



  • 35 oz of apples, peeled and cored
  • 1 medium lemon, juiced
  • 1 Tbsp cinnamon
  • 1 1/2 cups powdered sugar

Buttermilk Crust

  • 2 cup (250g) all-purpose flour
  • 1/2 tsp salt
  • 1 tbsp granulated sugar
  • 3/4 cup (170g) unsalted butter, cold and cubed
  • 1/3 cup (78mL) cold buttermilk
  • 1 egg + splash of milk for egg wash
  • Sparkling Sugar for Garnish


Apple Filling
  1.  Peel and core your apples however you wish to do that - the old fastioned way would be to use a peeler and a knife.  It works, nothing fancy required.
  2. Place the lemon juice  into a bowl.
  3. Using a box shredder, or my new favorite, a rotary shredder, begin shredding your apples and as you do this, add the shreds to the bowl, stirring once or twice to completely coat the apples so they don't oxidize and brown.  When finished, allow this mixture to macerate about 15 minutes. 
  4. You are now going to drain this mixture, you can use cheese cloth, a strainer and a spoon, or however you would go about this - squeeze as much juice out as possible.
  5. Add your vanilla, and powdered sugar.  Set aside while you prepare the crust.




  1. In a mixer or food processor - add your flour and butter,  sugar, along with the salt.  Whirl up to combine.  You can also do this by hand the traditional way, but if you have arthritis, this is the way!
  2. After combined, put this mixture into a bowl, and add the buttermilk, then use clean hands to bring the dough together - if you need additional liquid, use 1 tablespoon water or buttermilk at a time.  Do not overwork the dough.  Shape into two rounds, cover with a towel or saran wrap and rest while you prepare the pie filling.
  3. Sprinkle some flour on your rolling surface, and cover your dough ball with enough to prevent sticking.  Flatten the dough, into a rectangular shape, fold, flatten and repeat 3 times.  Shape into another ball, and begin rolling out your dough circle,  there should be enough flour on the bottom of your surface to prevent sticking - so rotate the round as you roll to keep your dough in a circle.  Transfer the dough to your pie plate, trim where necessary. 
  4. Take your second round and repeat the above method, without reforming into a circle, rather a rectangle.  Using a pizza cutter, pasta cutter or a sharp knife, cut strips of dough for your topping.
  5. Add filling, do your top, and brush with an egg wash, sprinkle with sparkling sugar.  Bake for 40-45 minutes. - also, please put a piece of foil underneath to catch any drips.

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