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(NJFDMA) Recipe: Open Faced Apple Pie
Open Faced Apple Pie
Serves 6
Description:
This is a great way to enjoy the full flavor of autumn apples. It's a snap to make & a bit like baked, caramelized apples simply cradled in a bottom crust.
Ingredients:
- 8 or 9 cups peeled, cored and quartered apples
- 1 cup sugar
- 4 tablespoons flour
- 1 teaspoon salt
- 1 10 unbaked pie crust
- 1/3 cup light cream
- ¼ cup milk
Directions:
Preheat oven 375º
Pile the prepared apples into a large mixing bowl. Stir the sugar, flour and salt together. Add to the bowl of apples and toss well to evenly coat all of the apples. Arrange the pie crust inside a sturdy pie plate and pile the seasoned apples inside (they should mound up fairly high but they'll sink as they cook).
Combine the cream and milk and pour this over the apples. Place in the oven to bake 1 ½ hours or until the apples are soft. Tent with foil for the first half hour of baking & then remove.
Once finished baking, remove from the oven and allow to cool for at least 15 minutes before slicing and serving. Serve warm topped with a scoop of vanilla ice cream.
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