Open Faced Deep Dish Apple Pie

By • November 2, 2013 2 Comments

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Author Notes: When I was in high school, TGI Friday's opened in New Orleans. I had lunch there with my Aunt Martha (who also owned a restaurant--I know this seems crazy, but chains like TGI Friday's were a new thing in the 1970's and seemed kind of cool). She and I both loved their apple strudel pie, and asked for the recipe--which they gave us! I've made that pie nearly every Thanksgiving since then (and for other occasions as well--it's my stepson's favorite dessert). I no longer have the original recipe, but I do have a 3X5 butter stained card entitled "My Apple Pie," probably my first foray in adapting recipes to my taste. I honestly have no idea what I changed, except that ever since I made mrslarkin's Truly Scrumptious Apple Pie, I've always used at least 3 different varieties of apples. This is my go-to fall pie recipe, and with the possible exception of my white cookies, it is my most requested dessert. I like an all-butter crust, but use what you like.
The original recipe had a spec sweet filling and crumb topping. I recently altered the recipe, borrowing the topping from Alice Medrich's No-Peel Apple Crisp. I prefer the pie less sweet, and love the crunchy topping.

Makes a 9 or 10 inch pie

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
  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.

For the Pie Filling

  • 6 large apples (I like Granny Smith, Honeycrisp and Fuji)
  • 1/2 cup brown sugar
  • 2 tablespoons all purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon kosher salt
  • _______________________________
  • For The Topping
  • 4 tablespoons butter, melted
  • 1/2 cup 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
  • 1/4-1/2 cup turbinado sugar, optional
  1. Peel and slice apples 1/4 inch thick. Place in a large bowl. Add sugars, spices, flour and salt. Toss till thoroughly blended.
  2. 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 crust onto a large cookie sheet. (Trust me on this one.) Pile the apples and spices into the crust--you will have a fairly tall mountain of apples. Sprinkle any leftover spices over the top of the apples.
  3. Heat oven to 400. Make the topping. Combine all the ingredients in a bowl and mix well. Pile over apples, covering them as completely as possible. Sprinkle the topping with the turbinado sugar, if using.
  4. Place cookie sheet with pie on top into oven and bake for 10 minutes. Reduce heat to 350, and bake 1-1 1/4 hour until the topping is well browned. Let cool on a wire rack before serving. (From the photo, you can see that my pie crust shrank. Still working on pie crust!)

More Great Recipes: Fruit|Pies & Tarts

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almost 2 years ago mick-cook

why have I not been treated to this delicious dessert?


almost 2 years ago drbabs

Barbara is a trusted source on General Cooking.

hello, seestor of my heart! I will happily make this for you when I see you in February. XO