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Open-Face Apple Pie with Salted Pecan Crumble

Photo: Jennifer Davick; Styling: Linda Hirst
Prep time 15 mins
Chill time 30 mins
Bake time 1 hr, 30 mins

Makes 8 servings

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.


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

How to Make It

  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.