Make an Open Face Apple Pie using a single pastry crust and your favourite apples to enjoy the best little apple pies that are quick and easy.
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I earn from qualifying purchases with no extra cost to you
Have a little bit of pastry dough left, but not enough to make a double crust pie?
Here is a great idea of what to make with that left over dough - make an open faced pie - so easy, quick and DELICIOUS!
Note - this recipe is for one open faced pie. I made this using 1/2 pound of pie pastry dough which I formed into a 12" disc (round).
If you wish to make two or more of these pies, simply adjust the ingredients and directions accordingly.
pie pastry dough (homemade or purchased) About 1/2 lb. of dough
3 medium size apples, peeled, cored and sliced
1/4 cup packed brown sugar
1/4 cup granulated sugar
4 tbsp. all-purpose flour
1/8 tsp. salt
1 tbsp. lemon juice (bottled)
1 tbsp. butter, in pieces
1 egg, lightly beaten
In a large bowl, whisk together the brown sugar, granulated sugar, flour, salt and the lemon juice.
Add the sliced apples, and toss to coat.
On a lightly floured surface, use a rolling pin to roll out the pie crust into a large disc shape (round).
Roll the dough from the center outward.
Using a wide spatula, loosen and lift the pastry disc and carefully place in on a *large flat baking sheet (I used parchment paper under the crust).
*if desired you can bake the pies on a pie-baking dish instead of on a flat baking dish (see photos below).
Transfer the apple mixture to the pastry.
Carefully fold over the edges of the crust so that it covers 2 - 3 inches of the apple mixture (see photos). No need to be exact - the idea is that it looks "rustic" ;)
Dot the top of the pie with the pieces of butter.
Brush the entire open face apple pie crust with the slightly beaten egg. This will give the open face pie a nice golden colour and helps to seal in the apple juices.
Bake at 450 ° F for 10 minutes, then reduce heat to 375° F and bake for about 20 - 30 minutes or until the filling has bubbled and the crust has become a golden brown. Keep an eye on the pastry crust, and if it appears to brown too quickly, cover the edges with aluminum foil paper for the remaining baking time (see pictures) to help prevent the edges from becoming too dark.
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