Grated Apple Pie with a Buttery Pastry Topping

Name: Grated Apple Pie with a Buttery Pastry Topping
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 12 squares
Cuisine: Eastern European-inspired
Ingredients: 400 g all-purpose flour; 200 g unsalted butter, softened; 180 g granulated sugar; 2 whole large eggs; 1 tsp baking powder; 1 tsp vanilla extract; 1/4 tsp fine salt; 700 g tart apples, peeled and grated; 1 tbsp lemon juice; 1 tsp ground cinnamon; 1 tbsp cornstarch

A golden grated pastry pie filled with cinnamon apples and a lightly sweetened fruit centre.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 15 minMakes 12 squares

Jump to Recipe

This grated apple pie has a buttery base and a grated pastry layer over cinnamon apples. The source lists several possible fillings without a measured amount, so this version uses one defined apple filling that releases enough juice to soften the fruit without making the crust soggy. Chill the smaller dough portion until firm enough to grate, and bake until the top is golden. Let the pie cool before cutting so the filling can settle. Beat butter and sugar until creamy. Beat in eggs and vanilla. Whisk flour, baking powder and salt, then mix into the butter until a soft dough forms. Divide dough into two portions, one about two-thirds and one about one-third. Wrap and chill 30 minutes; place the smaller portion in the freezer.

Grated Apple Pie with a Buttery Pastry Topping

How to tell when it is ready

Coarsely grate the chilled small dough portion over the apples. Bake 40 to 45 minutes until golden. Cool fully before slicing.

Tips

Beat butter and sugar until creamy.
Divide dough into two portions, one about two-thirds and one about one-third.
Squeeze excess liquid from grated apples.
Heat oven to 180°C (350°F).

Troubleshooting

If apples are very juicy, squeeze them again before filling.
If the top browns too soon, cover loosely with foil.

Substitutions

Use pears for part of the apples, but drain them well.
Use a gluten-free baking blend suitable for pastry.

Variations

Add 40 g raisins to the apples.
Use a pinch of ground cloves with the cinnamon.

Serving suggestions

Serve with unsweetened tea.
Add a spoonful of thick yogurt.
Dust with icing sugar after cooling.
Warm a square briefly before serving.

Make ahead

Measure the ingredients ahead. Follow the storage guidance after cooking: Store covered in the refrigerator for up to 4 days.

Storage

Store covered in the refrigerator for up to 4 days.

Food safety

Refrigerate within 2 hours because the filling is moist; discard if left out overnight.

Frequently asked questions

Can I use apple slices instead of grated apple?

Yes. Slice them thinly and toss with the same lemon, cinnamon and cornstarch; the filling may need a few extra minutes to soften.

How should I store grated apple pie?

Store covered in the refrigerator for up to 4 days.

Serve with unsweetened tea. Store covered in the refrigerator for up to 4 days.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Grated Apple Pie with a Buttery Pastry Topping