Pomona Apple Pie*

Most apple pies use sliced apples that hold their shape in cinnamon syrup. This Pomona-style pie does the opposite: shredded apples cook down into a jam-like filling that’s denser, sweeter, and more concentrated. The shred method is what allows the apples, walnuts, brown sugar, and honey to merge into a single integrated filling rather than apples-in-syrup.

Tart apples are a must here, even if the original recipe doesn’t specify a variety. Granny Smith, Northern Spy, or Pink Lady all bring the acidity needed to balance the half cup of honey sweetening the filling. A quick toss with lemon juice right after shredding is the move that prevents browning and adds another layer of bright acid.

Walnuts appear twice: chopped into the filling for crunchy bites against the soft apples, and again in the buttery brown sugar streusel topping that goes on for the last 10 to 15 minutes of baking. The double-walnut hit is what gives this its signature character.

Pro Tips

• Don’t peel the apples if the skin is soft (Galas, McIntosh) or thin (most heirlooms). The skin disappears into the shred and adds fiber.
• Shred quickly and toss with lemon juice immediately. Shredded apples brown faster than sliced ones because of the increased surface area.
• Pre-bake the crust 8 minutes before adding filling. This is the move that prevents soggy bottom under the wet shredded apples.
• Add the streusel topping in the last 10 to 15 minutes of baking only. Earlier and the topping burns before the apples are soft.

Variations

• Swap walnuts for pecans or hazelnuts for a different nut profile.
• Add a teaspoon of cinnamon and a quarter teaspoon of cardamom to the filling for warmer spice notes.
• Use maple syrup in place of honey for a more autumnal flavor.