As the leaves change color and a crispness fills the air, there’s no better way to celebrate the fall than with a warm and delicious open-faced apple pie.
Honestly, I am obsessed with Apples, so I tend to put them into every dessert I can think of – apple crumbles, apple turnovers, and, of course, apple pies! Making an open-faced apple pie is not only a treat for your taste buds but also a delight to the senses, with its heavenly aroma filling your kitchen. I love snacking on the apples while preparing the pie, as their natural sweetness and crunchiness add an extra layer of joy to each bite. I would refrain from using very nice apples for this as once the apples are baked and combined with cinnamon, sugar, and other ingredients, even slightly bruised apples will become tender and flavorful. So do not waste your lovely orchard apples on this recipe; those are for eating fresh! For this recipe, I kept the skin on as I used small apples. My mom likes them with the skin on, but feel free to peel them if you prefer a smoother texture.
To make this delicious open-faced apple pie, you will need the following ingredients:
- 1 store-bought pie crust
- 4-5 small or medium-sized apples, thinly sliced
- 1 teaspoon of cinnamon
- 1/2 cup of granulated sugar
- 1 tablespoon of butter, melted (Or soften is okay as well)
- 1/2 teaspoon of pumpkin spice mix
- 1 tablespoon of water
- Egg for egg wash
Here are the instructions:
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Also, follow the directions on the pie crust packaging, as oven temperatures may vary.
- Gently unroll the store-bought pie crust onto a lightly floured surface.
- Place the thinly sliced apples in a large mixing bowl and sprinkle them with cinnamon, pumpkin spice mix, butter, and granulated sugar.
- Toss the apples gently to ensure they are evenly coated with the cinnamon, pumpkin spice mix, butter, and sugar mixture.
- Arrange the coated apple slices in the middle of the pie crust, leaving a 1 – 1 1/2-inch border around the edges.
- Do NOT pour the liquid from the apple mixture onto the pie crust. Save it and put it off to the side for later use.
- Fold the edges of the pie crust over the apples, pleating as you go along.
- Now, using a pastry brush, lightly brush the edges of the pie crust with the egg wash.
- Pop the pie into the oven and bake for about 35-40 minutes, or until the crust turns golden brown and the apples are tender when pierced with a fork.
- While the pie is baking, take the saved liquid from the apple mixture and pour it into a small saucepan. Heat it over low heat, stirring occasionally, until it thickens into a syrup-like consistency.
- Once the pie is done baking, please remove it from the oven and let it cool for a few minutes.
- Drizzle the thickened syrup over the baked apple pie for extra flavor and sweetness.
- Now, your open-faced apple pie with a store-bought crust is ready to be enjoyed!
I hope this recipe makes it to your family’s holiday dessert table. Where you all can gather and savor the warm, comforting flavors of this delicious open-faced apple pie together.
Wishing you all a wonderful Thanksgiving filled with love, joy, and lots of mouthwatering desserts!
Here is to a Happy Stomach!
<3 Ann