Open Apple Pie
Spiced with Pumpkin spice, this open apple pie is created with minimal fuss due to its lack of pie lid. This quick and simple recipe will impress any last minute guests.
Spiced Apple Pie
Testing and developing recipes can leave often leave results unpredictable, like this apple pie for example. It was meant to be a proper apple pie with a lid, however when I realised I didn’t cut quite enough apples to create that lovely domed pie lid, I thought I’d change it up a bit and turn it into this lovely open apple pie. It tasted nice and that’s all that matters! Sometimes you just have to roll with it and often that’s when you get the best results, or the start of something new!
Apple pies bring back memories of winter evenings after a hefty roast dinner, tucking into a slice of pie with a healthy serving of clotted cream (I am Cornish after all!) I always had room for dessert, just like my Dad. My Mum would often tut at both of us, but we didn’t care. We just wanted to taste the tart, bitterness of the apples sweetened by the sugar, and the crunchiness of the homemade pastry, lightly dusted with sugar. Perfection! A classic Sunday dessert.
Plus as you’ll see, the little one (not often featured on here!) loved it! He couldn’t wait to tuck into more!
Why should I make this apple pie?
- Minimal fuss as you don’t need to create the lid
- Spiced with pumpkin spice for an Autumnal treat
- A good dessert for quickness and will impress when hosting a gathering!
Photo by Christy Blanch Photography
What do I need to make this Open Apple Pie?
This apple pie really doesn’t require that many ingredients. My recipe really is simple, and don’t be pressured to make your own pastry. I often opt for a shortcut shop-bought! It’s just as good.
Ready-rolled shortcrust pastry – If you’d like to make your own, follow my recipe for sweet shortcrust pastry.
Bramley Apples – feel free to use any other variety though. I chose Bramley for the tartness and they are the classic apple for a pie!
Pumpkin spice – a lovely autumnal pairing for the apples. Can’t find it? Use mixed spice instead or make your own using The Pioneer Woman’s recipe.
Caster sugar – to sweeten up the apples in case they are a bit sharp and to create that lovely caramelised taste. Plus extra for sprinkling, of course!
Unsalted butter – softening the apples in brown butter gives a nuttiness to the apples that I just adore.
Vanilla pod deseeded – a touch of vanilla never hurts! You can also use vanilla extract (or pure vanilla powder for the ultimate indulgence!)
An egg – you’ll need one for glazing the pastry.
Photo by Christy Blanch Photography
Equipment list
Rolling pin for rolling out your pastry
8-inch flan tin
A knife for cutting the pastry
A peeler for the apples
Apple de-corer
A small pan for softening the apples
Baking paper for lining the tin
Pastry brush for glazing
Frequently asked questions!
Is this Open Apple Pie suitable for vegetarians or vegans?
This recipe is suitable for vegetarians but not vegans. You could however substitute the butter for vegan spread as it would work just as well. Glaze with coconut oil for an alternative to egg wash.
Where Can I Buy Pumpkin Pie Spice?
Pumpkin pie spice is not as easy to find here in the UK. However it is sold on Amazon. You could make your own pumpkin pie spice by combining ground cinnamon, ground ginger, ground nutmeg, ground allspice and ground cloves. The Pioneer Woman has a recipe here if you’re interested.
How can I prevent a soggy bottom?
The best way to prevent a soggy bottom is by blind baking. This requires you to pre-bake your pie crust. You can do this by lining with greaseproof paper and using weights such as baking beans to hold it down. Bake on a low temp until the crust is crips but not too brown or else you risk it burning when you go to cook your filling.
Photo by Christy Blanch Photography
Open Apple Pie Serving suggestion
What’s better than hot apple pie with cold, melting ice-cream? I think it would pair so well with Roasted Banana Gelato !
The Recipe
Open Apple Pie
An apple pie that requires the least amount of fuss! No pie lid to prepare, just the base and the buttery pumpkin-spiced apple filling!
What you will need
- 320g ready-rolled shortcrust pastry
- 2 large Bramley Apples
- 1 tbsp pumpkin spice
- 3 tsp caster sugar
- 1 vanilla pod deseeded or 1/2 tsp vanilla powder
- 30g butter
- 1 egg for glazing
Method
- 11. Pre-heat your oven to 160 degrees fan/180 C. Line the flan tin with baking paper.
- 22. Peel and de-core your apples. Cut them into small pieces.
- 33. Flour your surface and roll out your pastry to the thickness of a pound coin, ensuring it’
- 4s larger than the flan tin.
- 54. Fold your pastry over your rolling pin and roll over the top of the tin. Using your fingers, gently push the pastry down against the tin and into the grooves. Cut any excess pastry off using a small knife. Make sure you press the pastry into the sides and edge of the pan as it will shrink during cooking.
- 65. Blind bake your pastry: carefully place baking paper over the base of the pastry and cover with baking beans. Bake in the oven for 10 mins. Remove, leave to cool slightly and take off the beans and paper. Poke with a fork a few times and put back in oven for 5 mins to ensure the crust is cooked.
- 76. Meanwhile, In a small pan, add the butter and melt until brown in colour. Add the apples, sugar, pumpkin spice, vanilla seeds and pod. Cook for 5 minutes with the lid on. Remove pod.
- 87. Pour mix into the lined tin and glaze sides with a beaten egg. Bake for 30 mins. When pastry is golden brown, take out of the oven and leave to cool for 5 minutes before lifting out of tin. Sprinkle with extra caster sugar. Serve with custard, clotted cream or whatever you fancy!
More dessert recipes
For more apple recipes, try my clafoutis-style Apple and Blackberry Cake
If you liked this, why not try my showstopper Chilli Chocolate Pavlova?
Another pastry classic: Mini Strawberry Jam and Cream Tarts.
Not in the mood for pastry? You need my No-Bake M&M Cheesecake in your life!
