Take a ride in this convertible-style apple pie. Open Face Apple Pie, from Platter Talk.
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.
As with any other recipe, start with quality ingredients. In this case honey crisp apples.
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.
Delicious Open Face Apple Pie Recipe from Platter Talk
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.
Vanilla Ice Cream is a Must, atop Open Face Apple Pie.
Ever made a homemade pie crust? Take a look at this piece from Chef Kat who will explain how to make a pie crust from scratch!
Open Face Apple Pie
Make this single crust apple pie today!
Ingredients
- 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
Instructions
- 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.
Recipe Video
Recipe Notes
See our recipe for homemade pie crust!
Oh my, apple pie! (My favourite ever Ben & Jerry’s flavour by the way lol)> Don’t worry – it’s not just Americans who love their apple pie, us Brits do too. And I’m glad to say deep filled ones like you see in the States are definitely on the menu over here too, as for many years, we went with the flat “plate pie” style ones. Your open face one looks gorgeous – I must make it for Hungry Hubby, it’s one of his favourite desserts 😀
Thanks so much, Jo. Your better half will love this one!
I don’t think I’ve ever seen an open faced apple pie before! I suppose it’s a bit like an apple tart. Either way I bet it’s perfect with cream and custard 😀
Thanks for the comments, Becca!
You just can’t go wrong with a classic apple pie. It’s only breakfast time and I am already craving this.
I absolutely agree with you Dannii, and who cares if it’s only breakfast. Have a slice now, we promise not to judge!
Very nice, it has been what feels like an eternity since I have had an apple pie, now definitely on the list for the weekend.
Thanks so much, Brian.
How awesome you still have a few apples on your tree! I love the look of this pie and I’m guessing it would be lovely to be your neighbor about now. 😉 Yum!
We definitely feel fortunate to have this beautiful tree in our backyard!
Wow…loving the rustic look of this pie. Perfect for people who don’t like to fiddle around with the crust. Simple and delicious wins every time!!
Ok, so apple pie is my deep, dark guilty pleasure. If there’s pie in the fridge I will attack it forkful by forkful. A little for breakfast, a smidge in the late morning. More for lunch — and oops — more around 3 o’clock. It’s just best to not have it in the house! LOL!