An open face apple pie naturally shines on a holiday dinner table. Our take on this dessert staple boasts a caramelized pie filling over a crisp and firm crust. It also has a hint of lemon that will definitely bring the warmth of summer all year round.
For other yummy variations of this dessert, you can try serving our sugar-free apple pie recipe for a guilt-free treat perfect for those watching their sugar intake. Another great alternative would be our apple pumpkin pie recipe, with a velvety and silky texture that we all love in a pumpkin pie.
What’s in Our Open Face Apple Pie?
The formula for the perfect pie is a crisp and firm crust and a juicy caramelized filling. First, we’re baking our pie at a high temperature to get that nice brown apple pie crust. Then, we turn down the heat to prevent our filling from drying out.
Another secret of an open face apple pie is that every bite is made smoother and velvety with the absence of a top layer of crust like in usual pies. It’s simply delicious because of our filling with slices of tart granny smith apples with earthy cinnamon spice.
Discover why granny smith apples are the best ones to use in this recipe by reading our CAQ section down below. We also mentioned other types of apples that you can use in its place, so make sure to check it out.
Tips on Making Open Face Apple Pie
If this is your first time making this fall dessert staple, we’ve got a few tips in making the best apple pie to share with family and friends.
- Make sure your apples are firm. Firm apples are better for baking since it holds our pie better. You can blend soft apples into smoothies like our apple smoothie recipe or mix them into your oatmeal.
- Make homemade buttery pie crust for this recipe if you got time.
- Adjust the amount of sugar for the filling depending on how sweet you want your apple pie to be.
- Let your pie rest for 2 hours before serving if you have time, to let your pie filling thicken up even more.
This classic dessert has comforting flavors that you’ll love in anything— even in a drink! For a delicious alcoholic drink that matches the fall season try making our apple pie cocktail recipe for the next family gathering.
How To Make Open Face Apple Pie
Your guests will go crazy over this sweet and tart open face apple pie with a juicy caramelized pie filling over a firm crust. Make this smooth and velvety granny smith apple pie in under an hour for the perfect fall dessert.
- Preheat the oven to 450 degrees F.
- Combine the sliced apples, lemon juice, brown sugar, and cinnamon. Mix until evenly incorporated.
- Add the flour and butter cubes. Mix to combine evenly.
- Dust your working area with flour and roll out your pie crust 2-inch wider than your pie plate.
- Lift your pie crust with a rolling pin and transfer it into an 8-inch pie plate.
- Spread it evenly in the pie pan up to the sides and trim the excess dough. Then crimp the edges.
- Pour the apple mixture onto the crust
- Bake for 10 minutes in the oven. Then turn down the temperature to 350 degrees F.
- Bake for 35 to 40 minutes.
- Transfer to cooling racks when done and allow to cool completely
- Slice the apple pie into your preferred portions. Top them with a scoop of ice cream on each slice then sprinkle with ground cinnamon and enjoy.
We suggest topping your apple pie slice with a 1-ounce scoop of ice cream, but you can definitely add more if you prefer.
- Sugar: 25g
- Calcium: 30mg
- Calories: 307kcal
- Carbohydrates: 50g
- Fat: 11g
- Fiber: 4g
- Iron: 1mg
- Potassium: 181mg
- Protein: 3g
- Saturated Fat: 4g
- Sodium: 179mg
- Vitamin A: 61IU
- Vitamin C: 6mg
Commonly Asked Questions
Can I make this open face apple pie ahead of time?
Of course! This will actually make your pie taste better, giving it time to set and have all the ingredients “mingle” with each other. So, if you’re planning to serve your open face apple pie the next day, store your baked pie in the fridge by wrapping it loosely with aluminum foil or plastic wrap. Then reheat it the next day at 375 degrees F for 10 to 15 minutes.
What are the best apples for apple pie?
In this recipe, we’re using Granny Smith apples. Its sweetness pairs greatly with the acidity of lemon juice and its crisp texture holds well even after baking, so you don’t have to worry about it crumbling. You can also use Honeycrisp or Mutsu apples in place of Granny Smith apples because they have the same crisp texture that works best in a pie.
ConclusionThere are a lot of apple pie recipes that you can try, but we assure luscious and mouth watering pie slices with our open face apple pie. Enjoy it even more with a scoop of vanilla ice cream and a few dashes of cinnamon for a burst of flavor in just one bite.
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