Open-Faced Deep Dish Apple Pie Recipe

Name: Open-Faced Deep Dish Apple Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the crust:; 1/2 cup butter, extremely cold and cut into cubes; 1 cup all purpose or white whole-wheat flour; 1/2 teaspoon kosher salt; 1/4 cup ice water; For the pie filling:; 6 large apples (I like Granny Smith, Honeycrisp, and Fuji); 1/2 cup light brown sugar; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 2 tablespoons all-purpose flour; 1/4 teaspoon kosher salt; For The Topping; 4 tablespoons butter, melted; 1/2 cup all-purpose flour; 1/2 cup rolled oats; 1/2 cup light brown sugar; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/8 teaspoon kosher salt; 1 cup chopped, toasted walnuts; 1/4 to 1/2 cups turbinado sugar, optional

Servings: persons

For the crust:
1/2 cup butter, extremely cold and cut into cubes
1 cup all purpose or white whole-wheat flour
1/2 teaspoon kosher salt
1/4 cup ice water
For the pie filling:
6 large apples (I like Granny Smith, Honeycrisp, and Fuji)
1/2 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
For The Topping
4 tablespoons butter, melted
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon kosher salt
1 cup chopped, toasted walnuts
1/4 to 1/2 cups turbinado sugar, optional

1
Put the butter, flour, and salt in the food processor. Pulse until the mixture forms small pebbles. Add water, 1 tablespoon at a time, pulsing a couple of times after each tablespoon. Continue to add water until the dough just starts to gather into a large ball. Remove the dough, form it into a disk, wrap it in plastic wrap, and place in the refrigerator for at least 30 minutes.
2
Peel and slice apples 1/4-inch thick. Place in a large bowl. Add sugars, spices, flour and salt. Toss till thoroughly blended.
3
Remove pie crust from refrigerator. Roll out dough on a lightly-floured surface into a circle about 12 inches across. Place crust into a 9- or 10-inch pie pan with at least 1-inch high sides (higher is better, but use what you have). Crimp the edges if you're feeling fancy. Place the pie plate onto a large cookie sheet (Trust me on this one.) and pile the apples and spices into the crust-you will have a fairly tall mountain of apples.
4
Heat oven to 400u00b0 F. Make the topping: Combine all the topping ingredients (except the turbinado sugar, if using) in a bowl and mix well. Pile over apples, covering them as completely as possible. Sprinkle the topping with the turbinado sugar, if using.
5
Place cookie sheet with pie on top into oven and bake for 10 minutes. Reduce heat to 350u00b0 F, and bake for 1 hour to 75 minutes, until the topping is well-browned. Let cool on a wire rack before serving.

1046

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the crust:, 1/2 cup butter, extremely cold and cut into cubes, 1 cup all purpose or white whole-wheat flour, 1/2 teaspoon kosher salt, and more.

Yes, Open-Faced Deep Dish Apple Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Open-Faced Deep Dish Apple Pie

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