Open-Face Apple Pie with Salted Pecan Crumble

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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.

By David Guas
Recipe by Coastal Living November 2012

Gallery

Credit: Jennifer Davick; Styling: Linda Hirst

Recipe Summary

prep:
15 mins
chill:
30 mins
bake:
1 hr 30 mins
total:
2 hrs 15 mins
Yield:
Makes 8 servings
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Ingredients

Directions

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

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  • 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.

  • 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.

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