Open Face Apple Pie
on Sep 16, 2019, Updated Jan 02, 2021
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Open face apple pie is like the convertible of dessert recipes. It’s fun, delicious, and all about taking the top down and loving life. You may know this one by another name: Dutch Apple Pie.
If you’re looking for recipes that use apples, this apple dessert is a must-make!
Table of Contents
What is it?
It’s confession time for me. The first time I put this open face apple pie together, I didn’t realize I was in fact making a Dutch apple pie. My intention was to just make a bottom crust, put a filling in it, and top it with a streusel.
As I’m sure my sister chef Kathy would have said to me, “What a maroon!” Ask me if I would have cared? Not one bit. After all, she’s called me much worse.
I’ll admit, I can be a dummy in the kitchen. But when the end result tastes as good as this dessert recipe, I’d rather be lucky than good. Who cares what it’s called?
Plus, making this apple pie gave me more room for storing apples in my fridge! So, a few good things came about because of this recipe.
🥘 What’s in it?
- For the Filling:
- Apples
- Sugar
- Cinnamon
- Nutmeg
- Salt
- For the Streusel Topping:
- Brown sugar
- Flour
- Butter
- Chopped pecans or walnuts (optional)
I think the reason this recipe turns out so good is that it is so simple to make! Honestly. You can’t mess this one up!
🔪 How to make it
- Cut and peel six cups of apple slices then place them in a pastry shell. Either make a homemade crust or buy one in a grocery store.
- Mix some cinnamon, nutmeg, and salt and put it over the fruit.
- Create a topping of brown sugar, flour, and butter (with optional pecans or walnuts if desired) and sprinkle this combination over the spice mixture.
- Bake for 50 to 60 minutes, until the fruit is tender and the crust is lightly brown.
- Let it sit for 30 minutes before slicing, if you have the willpower!
We Americans love our pie recipes, and I would say this one is about as American as it gets.
Many people have a favorite pie. I don’t think I have ever turned down a slice of this one. It’s sort of like my mom saying she loved all of her kids (six) equally.
If you’re looking for some Thanksgiving pie recipes, this fail-proof open face apple pie is a great choice.
💭 Common recipe questions
There’s no right or wrong answer to this question. Deciding on what variety to use in an apple pie is a matter of personal preference and availability. Some types are sweet (Honeycrisp), and some are tart (Granny Smith.) With that being said, these are some common very common varieties used to make the pie:
- Mcintosh
- Sweet, rich, and hints of berry.
- Granny Smith
- Firm and juicy, tart in taste with hints of sweetness.
- Braeburn
- Intense, citrus and spice flavors.
- Pink Lady
- Crisp with a tart-sweet balance.
- Golden Delicious
- A balanced flavor making them great for baking.
- Their soft texture makes them ideal to mix with firmer varieties like Pink Lady or Granny Smith.
More apple desserts
- Apple Turnovers using crescent rolls
- Danish Kringle
- Simple Apple Bars
- Apple Fritter Bread
- Slow Cooker Apple Butter
- Old-Fashioned Apple Dumplings
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Dutch apple pie
Ingredients
For the Filling
- 6 cups apples, sliced and peeled
- 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 pastry shell with apple slices.
- Combine granulated sugar, cinnamon, nutmeg, and salt; sprinkle over the fruit
- Combine topping ingredients until crumbly; sprinkle over top of fruit.
- Bake for 45 to 50 minutes, until the fruit is tender and topping is browned.
Video
Notes
- See our recipe for homemade pie crust!
- Save time and use a store-bought crust. Remember, we never judge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Updated from the original apple pie recipe from December 1, 2013.
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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!
This looks and sounds fantastic! And just between you and me….I’m not that big a fan of all the crust, so I love the idea of an open faced pie! It’s actually a brilliant idea!!!
This looks so gorgeous. YUM!
I’ll be perfecrly honest…im super greedy so would probably rather the extra pastry on top. That being said it looks delicious 🙂
oh my gosh that crust looks amazing! I like that you’re letting the apples shine and not covering them up with a top layer of crust. Great recipe!
I’m pretty sure open faced pie is the best thing ever– it’s healthy now right?! Because there’s less pie dough?? hehe