Open Faced Apple Pie

Chef: Dale Ray

Serves: 6-8 people




  • 2 1/2 cups all-purpose flour, plus extra for rolling

  • 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes

  • 1 tsp salt

  • 1 tsp sugar

  • 6 to 8 Tbsp ice water


  • 7 tart apples, cored and thinly sliced not peeled

  • 1 lemon - for juice

  • 1/3 cup sugar

  • 1/2 tsp cinnamon

  • 1/2 tsp vanilla extract

  •  1/2 cup of Dried fruit (cranberries or raisins) optional



  1. Cut butter into small pea stage. 

  2. Mix with flour, sugar and salt with a pastry cutter or food processor. 

  3. Add just enough ice water to bind.

  4. Break into 2 equal portions and double wrap.


  1. Preheat oven to 375 F.

  2. Slice the apples into a bowl and mix with remaining ingredients.

  3. Roll out one of the dough rounds to approximately 2/3”.  

  4. Pile the filling into the middle of the dough,

  5. Grabbing the outside dough with finger and thumb pull to the middle moving around the dough until all of the fruit is enclosed with approximately a 4" hole in the center.

  6. Brush with egg wash and sprinkle with sugar.  Bake for 45-60 minutes, check after 30 min. to insure top is not cooking too fast.