Shredded Apple Pie sounds more hip and snowboard-like which is why I call it shredded rather than grated. Those Olympians may be shredding down the slopes but you can be shredding in the kitchen and your family will love you for it.
Use your favorite crust recipe but if you need a very quick and easy gluten-free crust that tastes delicious, this is my go-to version.
2 apples of your favorite pie variety – can even mix and match (we love Honeycrisp, Braeburn and Granny Smith), cored and peeled.
½ cup apple juice plus 2 tablespoons
2 tablespoons lemon juice
2 to 4 tablespoons maple syrup
1 tablespoon kuzu
2 teaspoons agar agar flakes
1 tablespoon balsamic reduction
1 teaspoon vanilla
½ cup toasted pecans
*Use organic ingredients where possible
Using a coarse cheese grater, grate the two apples and place in a bowl. Add the lemon juice and mix. The lemon juice will keep the apples fresh looking. Add cinnamon and clove to taste.
Place 2 tablespoons of apple juice in a small bowl, add kuzu and stir to dissolve. Set this aside as you will add it to the sauce pan in a moment.
Place apple juice, agar agar flakes and pinch of salt in a sauce pan. Bring to boil while constantly stirring to dissolve the flakes. Add maple syrup, vanilla, balsamic reduction and cinnamon and clove to taste. Add apple juice and kuzu mixture, which you previously set aside, to the pan bringing it back to a gentle boil and stirring to thicken. Add grated apples and lemon juice. Cook for a few more minutes. Gently stir in the pecan and then pour out into the pie crust. Allow to cool as it will thicken as it reduces in temperature. Enjoy!
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