Open Face Apple Pie
Believe it or not, we still have a few apples from our tree that were begging to be baked. Over the past few weeks, I’ve been up to my elbows in pies.
Making some for work, some for the kids, and for the generous family who bought my “Pie a month for a Year” at our church’s big fund raiser Viva Italia, back in October. With enough dough for one more shell, I decided to appease those screaming honey crisps, and this is what came out of my oven.
Apple pie is arguably as iconic as anything can be, here in the U.S. We Americans love our pie and I would say that sweet pastries made with apples are about as American as it gets.
Most of us have a favorite pie. Although I can’t say I fall within what is likely the majority of those who hold apple pie at the top of their list, to my knowledge, I have never turned down a slice of this variety.
Try Something New Today
Since the inception of Platter Talk, I have found myself trying a host of new recipes, ideas, and creations in the kitchen. This one falls into that category, for me. I’ve never made an open face apple pie.
Can I tell you something? It wasn’t bad. Actually, that’s an understatement. How can anything, warm from the oven filled with fresh fruit and warm spices and topped with a dollop of fresh cream, not be incredible in taste? In my humble opinion, this qualifies.
For a great pie crust recipe, give this link a read!
Open Face Apple Pie
- for the filling
- 6 cups peeled apple slices
- 3/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- for the topping
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1/2 cup chopped pecans or walnuts optional
Preheat oven to 400 degrees F.
Fill pie shell with apple slices.
Combine granulated sugar, cinnamon, nutmeg, and salt; sprinkle over the apples.
Combine topping ingredients until crumbly; sprinkle over top of pie.
Bake for 45 to 50 minutes, until apples are tender and topping is browned.