This pie is so easy to make that even I can succeed at this one. I’ve modified it a bit from the original recipe found online at Myrecipes.com. I made this for Christmas this year as dessert. It is pure delight to the taste buds.
Note: Prepare the Salted Pecan Crumble first so the apples are exposed to the air as little as possible. I used a premade pie crust, but feel free to make your own. If you do make your own crust, do this first.
SALTED PECAN CRUMBLE
Ingredients:
½ cup all purpose flour
¼ cup brown sugar
2 TBSP kosher salt
½ tsp cinnamon
Dash cloves (optional)
5 TBSP vegan butter
½ cup pecans
Directions:
1. Pulse all dry ingredients in a food processor 3 or 4 times or until combined. Add butter and pecans and pulse until pecans are ground. You should have a crumbly mixture.
2. Transfer to a bowl, cover and chill until ready to add to the pie.
OPEN FACE APPLE PIE
Ingredients:
1/3 cup sugar
2 TBSP cornstarch
1 tsp nutmeg
1 tsp cinnamon (optional)
Dash of cloves (optional)
Zest of one lemon
5 large Granny Smith Apples, peeled, cored, and sliced/diced
Pie dough
Salted Pecan Crumble
Directions:
1. Preheat oven to 350 F. Combine the first 6 ingredients in a large bowl and mix well, add apple slices, tossing to coat
2. Roll out pie dough and place in pie plate
3. Arrange apple mixture over pastry and top with Salted Pecan Crumble
4. Bake for 50-60 minutes or until apples are tender and topping is golden brown
5. Allow to completely cool before slicing