Extremely Easy Apple Pie

No peeling, no coring?  This was my kind of apple pie.  With the peels remaining, it also increases the fiber content.  The nutrition information below is for 8 servings and does not include the pie crust. Draining is an essential step, as is the butter/sugar glaze on the crust, to help prevent soggy bottom.  I mean, really, who likes a soggy bottom?

  3 1/2 Cups Apples, Grated                                               2 Large Egg, Beaten

  1 1/3 Cups Sugar                                                            1 Tsp Vanilla, Melted

  3 Tbl Flour                                                                     9 Tbl Salted Butter

  3/4 Tsp Cinnamon                                                           1 Tbl Sugar

  1/2 Tsp Nutmeg                                                                      

Preheat oven to 400 degrees.

Prepare a 9 inch deep dish pie crust and put it in the refrigerator.

Grate apples - skin and all.  Combine with 1/3 cup sugar and pour into a fine mesh sieve to drain. 

Combine the remaining 1 cup sugar, flour, cinnamon and nutmeg.  In another bowl, beat the eggs.  Melt the butter.   Brush about 1 Tbl on the bottom of the pie crust and coat with 1 Tbl sugar, return to refrigerator.  Add remaining butter and vanilla to the eggs then stir in the dry ingredients.  Fold in the drained apples.  Pour into the pie crust.

Bake for 10 minutes.  Reduce the heat to 350 and bake for an additional 50 - 60 minutes or until golden on top.

Per Serving: 311 Cal (42% from Fat, 3% from Protein, 55% from Carb); 2 g Protein; 15 g Tot Fat; 9 g Sat Fat; 4 g Mono Fat; 44 g Carb; 1 g Fiber; 40 g Sugar; 17 mg Calcium; 1 mg Iron; 116 mg Sodium