Easy Open-Faced Apple Pie


An open-faced apple pie is a quick dessert that's always a crowd-pleaser. Preparing the apples is the most labor-intensive part of this pie, but once that's done, the whole thing can be in the oven in about 10 minutes. This is also an easy beginner's pie to make with children, because the steps are simple and few.

Step 1

Cook the corn syrup, brown sugar, butter and flour over medium-high heat in a heavy saucepan until the mixture coats a spoon. Remove from the heat, then add the beaten eggs and mix well.

Step 2

Mix the vanilla and nutmeg into the mixture. Allow it to cool for five to 10 minutes while you peel, core and chop the apples into cubes.

Step 3

Place the apples in the prepared pie crust and top with the brown sugar and corn syrup mixture, coating the fruit evenly.

Step 4

Place the pie into an oven that has preheated to 425 degrees Fahrenheit. Bake for 15 minutes, then turn the heat down to 350 degrees F. Cook for 30 more minutes, until the apples are tender and the pie crust is light brown.

Step 5

Allow the pie to cool for 30 minutes. Serve warm with a scoop of vanilla ice cream, a spoonful of whipped cream or a slice of cheddar cheese.

Tips and Warnings

  • Do not allow the corn syrup and brown sugar mixture to boil while you are cooking it.

Things You'll Need

  • 1 cup corn syrup
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground nutmeg
  • 2 eggs, beaten
  • 3/4 cup brown sugar
  • 1/2 cup butter
  • 3 tbsp. all-purpose flour
  • 1 9-inch pie crust
  • 3 cups chopped apples
  • Mixing bowl
  • Spoon
  • Oven
  • Heavy saucepan


  • Cooks: Quick and Easy Apple Pie
  • All Recipes: Open-Faced Apple Pie

Who Can Help

  • Ochef: Best All-American Apple Pie Recipe
Keywords: easy apple pie, open-face apple pie, apple pie recipe

About this Author

Janice Fahy is a freelance writer who is comfortable researching and writing on just about any topic under the sun. With a professional history that includes more than 15 years of writing for newspapers, magazines, law firms and private Web clients, she also writes for Break Studios, eHow and Trails.