For the apple filling:
- 1 kg (about 7 medium) tart, firm apples
- 200 g (1⅔ cups) powdered (icing) sugar
- 1–2 tsp ground cinnamon, to taste
- 1 tbsp lemon juice (optional, keeps the apples from browning)
For the top:
- 1 egg yolk, beaten with 1 tbsp milk
- Powdered sugar, for dusting
Instructions
- Make the dough. In a large bowl, mix the flour, baking powder, sugar, vanilla sugar and salt. Add the cold butter cubes and the eggs, and knead quickly into a smooth dough. If it feels dry or crumbly, add milk a tablespoon at a time.
- Divide and chill. Split the dough into two equal halves, flatten each into a rectangle, wrap and chill for 30 minutes. This makes it much easier to roll.
- Prepare the pan and oven. Preheat the oven to 180°C (350°F) conventional or 160°C fan. Grease a 9 x 13-inch (23 x 33 cm) pan with butter.
- Grate the apples. Peel the apples (or leave the peel on for more texture), remove the cores and grate them on the coarse side of a box grater. Toss with the lemon juice.
- Season and squeeze. Mix the grated apples with the powdered sugar and cinnamon. Let them sit for 5 minutes, then squeeze them firmly with your hands (or in a clean kitchen towel) to remove the extra juice. This is the secret to a juicy, not soggy, filling.
- Make the bottom layer. Roll one dough half between two sheets of baking paper to the size of the pan and press it into the base. Prick it a few times with a fork.
- Add the apples. Spread the squeezed apples evenly over the dough, all the way to the edges.
- Cover with the second half. Roll out the second dough half the same way and lay it on top of the apples. Patch any tears by pressing the dough together.
- Brush and prick. Brush the top with the egg yolk mixed with milk, then prick it all over with a fork so the steam can escape.
- Bake. Bake for 45–50 minutes, until the top is deep golden brown. If it browns too fast, cover loosely with foil for the last 10 minutes.
- Cool and dust. Let it cool completely in the pan — the filling sets as it cools. Dust generously with powdered sugar and cut into squares.
Tips for the Best Grated Apple Pie
- Choose the right apples. Firm, tart apples like Granny Smith, Braeburn, Pink Lady or Bramley give the best flavour and texture. A mix of tart and sweet is lovely.
- Grate just before using. Grated apples brown quickly. Lemon juice helps.
- Don’t skip the squeeze. Too much juice makes the bottom crust soggy. Keep the squeezed juice — it’s delicious in tea or a smoothie.
- Keep the butter cold. Cold butter gives a tender, crumbly crust.
- Roll between baking paper. The dough is soft and buttery; paper stops it sticking and makes it easy to flip into the pan.
- Wait before cutting. Warm, the filling is loose; fully cooled, you’ll get neat squares.
Variations
- Add texture: sprinkle 50 g chopped walnuts or a handful of raisins over the apples.
- Crumble top: instead of the second dough sheet, crumble half the dough over the apples for an apple crumble bar.
- Lattice top: cut the second half into strips and weave a lattice for a pie-style look.
- Pear and apple: swap a third of the apples for grated pears.
- Less sweet: reduce the powdered sugar in the filling to 120 g if your apples are sweet.
- Spices: add a pinch of nutmeg, cardamom or ground ginger with the cinnamon.
- Bigger tray: for a German-style full baking sheet (30 x 40 cm), roll the dough thinner and start checking after 35 minutes.
How to Store and Freeze
- Room temperature: cover and keep for up to 2 days.
- Fridge: keep in an airtight container for up to 5 days. The flavour gets even better on day two.
- Freezer: freeze cut squares (without powdered sugar) for up to 3 months. Thaw at room temperature and dust with sugar before serving.
- Warm it up: 10–15 seconds in the microwave or 10 minutes in a 160°C (325°F) oven.
How to Serve
Serve at room temperature with coffee or tea, or slightly warm with vanilla ice cream, whipped cream or warm custard. It’s also great packed for picnics and lunchboxes, since the squares hold their shape.
Frequently Asked Questions
Do I need to peel the apples?
No. Peeling gives a smoother filling, but leaving the peel on adds colour, fibre and texture and saves time.
Why is my apple pie soggy at the bottom?
The apples weren’t squeezed enough, or the bottom layer was too thin. Squeeze out the extra juice and prick the base with a fork before adding the filling.
Which apples are best for grated apple pie?
Firm, tart apples such as Granny Smith, Braeburn, Pink Lady or Bramley. Avoid very soft apples, which turn mushy.
Can I use butter instead of margarine?
Yes. Butter gives a richer flavour; margarine makes the dough a little softer. Both work.
What is a packet of baking powder and vanilla sugar in the US or UK?
This recipe comes from Germany, where baking powder is sold in 15 g packets (about 1 tablespoon) and vanilla sugar in 8 g packets (about 2 teaspoons). If you can’t find vanilla sugar, use 1 teaspoon of alcohol-free vanilla flavouring.
Can I make it ahead?
Yes. It’s even better the next day. Bake it, cool it, cover it, and dust with powdered sugar just before serving.
Can I make this recipe smaller?
Yes. Halve all the ingredients and bake in an 8 x 8-inch (20 x 20 cm) pan for about 35–40 minutes.
Why did my top crust crack?
Shortcrust is delicate and can crack a little when it’s moved — that’s fine and adds charm. Press any gaps together before baking, and dust with powdered sugar at the end to hide small cracks.
Final Thoughts
These grated apple pie bars are everything a homemade apple bake should be: lots of apple, very little fuss and a filling that’s just right juicy. Grate, squeeze, layer and bake — that’s it.
Cut them into squares, dust with powdered sugar and watch them disappear with the afternoon coffee.
