Open-Face Apple Pie with Salted Pecan Crumble

Coastal Living
Open-Face Apple Pie with Salted Pecan CrumbleRecipe
Photo: Jennifer Davick; Styling: Linda Hirst
This luscious pie omits the top layer of crust for a heavenly crumble topping instead, resulting in a velvety smooth apple pie experience with sprinkles of great texture to finish off each bite.

Makes 8 servings


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1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon ground nutmeg
1 teaspoon lemon zest
5 Granny Smith apples, peeled, cored, and sliced
Garnish: prepared caramel sauce


Prep: 15 Minutes
Chill: 30 Minutes
Bake: 1 Hour, 30 Minutes

1. Preheat oven to 350°. Combine first 4 ingredients in a large bowl; add apple slices, tossing to coat.

2. Roll Pie Dough to 1/4-inch thickness on a lightly floured surface. Transfer gently to 9-inch pie plate; trim excess dough around edges, and crimp. Arrange apple mixture over pastry. Top with Salted Pecan Crumble.

3. Bake 1 hour, 30 minutes or until apples are tender and topping is golden brown. Remove from oven; cool completely before slicing. Garnish, if desired.

Created date

October 2012